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Seattle Chef Cormac Mahoney Recognized by Food & Wine Magazine
Years honing his skills in the city's most vaunted eateries have paid off
Not only is Madison Park Conservatory a newish restaurant deserving of its flock of foodie devotees, but its chef, Cormac Mahoney, is noteworthy in his own right. The young and adventurous culinary superstar spent years training in some of Seattle’s best restaurants, many of them owned and run by famed regional restaurateur Tom Douglas (Etta’s Seafood, Palace Kitchen, Dahlia Lounge). Recently of the uber-popular Seattle eatery Sitka & Spruce, Mahoney has not only arrived with the instant success of his new MPC, opened November 2011, but has been recognized with one of Food & Wine Magazine’s 2012 Best New Chefs in America awards. No small feat in a city and region full of innovative up-and-comers, the Food & Wine recognition is an honor of the highest degree, to be sure. So what is all the fuss about? In his new spot, Mahoney offers modern twists and interpretations of rustic dishes in an upscale-casual environment. The restaurant’s mascot and logo is the image of a goose, depicted as if in an x-ray, and the bird’s inner workings indeed show up in rich liver pate and foie gras terrine preparations. More macho meat plates include roasted bone marrow and grilled beef tongue, while unique seafood selections are highlighted by Dungeness crab deviled eggs and octopus served with marinated onions and tzatziki sauce.
About John Ferri
A native of Tacoma, Washington - Seattle’s smaller sibling to the south - journalist John Ferri has lived everywhere in and around the Pacific Northwest. He started college in Bellingham, lived in the San Juan Islands, and finished college in Pullman, Washington, before living and working for a time in Spokane. He then moved to Florida, where he lived and worked in Tampa and Ft. Lauderdale before returning to the Puget Sound area.
When not working full time as a writer and editor, including stints for The Tama Tribune and New Times, John spent years in the hospitality industry as a fine-dining restaurant server and manager. He counts himself lucky to have worked under some of the most awarded (and even celebrity) chefs and sommeliers in the entire Pacific Northwest. Although he never obtained his certificate through testing, John has studied wines extensively. And as a former home brewer, he's a student of craft beer and is immersed in the region’s industry-leading microbrewery movement.
Having grown up amid the natural wonders of the Seattle area, John is an accomplished hiker. Another result of a Northwest rearing is his penchant for strong, dark-roast coffee, which he slavishly grinds and brews at home or enjoys at any Internet café that has great espresso. You'll only find him there, however, when he’s not in search of the next best deli, wine bar, hiking trail, book shop or brewery . . . or revisiting an old favorite.
Read more about John Ferri here.