Ours is a Story of Craftsmanship, From Field to Fork
An Omnivore's dining destination with a farm-to-table ethos, our restaurant is located in the very heart of our organic farm. Collaborating with local farmers, vintners, cheesemakers, chefs and oystermen, we bring you an ever-changing, four-course menu showcasing the season's best ingredients. We offer one seating for thirty-two guests at our community tables. We look forward to feeding you soon!
Vincent Nattress, Chef/Owner
Vincent grew up on Whidbey Island. At 16 years of age, he began his restaurant career as a dishwasher in a fast-paced, local fine dining restaurant. He quickly moved up the ranks, eventually leading the hot line. He's been hooked on restaurants ever since. READ MORE
Tyla Jones Nattress, Wine & Service Maven
Born and raised on the East Coast, with centuries-long family ties to Maine and Massachusetts, Tyla now freely admits she prefers Dungeness Crab to Atlantic Lobster. Her career in restaurants began was she was a teenager, but she discovered fine dining service after completing college at the University of Vermont. It was there she met Tosha Norris, a restaurant manager from Napa Valley, who opened Tyla's eyes to fine dining service and to the world of wine. READ MORE
Elisabeth David, Sous Chef
Elisabeth David has been working in restaurants since the age of 18 where she started in Washington D.C. in front of the house as a server and bartender. She worked in some of D.C'.s most acclaimed restaurants at Caf Atlántico, Mini Bar and Oyamel, restaurants of José Andrés and at Central, restaurant of Michel Richard. READ MORE
The Orchard Kitchen Team
We are fortunate to have a team of people working at the Orchard Kitchen who love the restaurant and hospitality business, thrive on providing a level of service unequaled elsewhere and do it all with smiles.