Two New Chefs Join Veil

TOP-NOTCH CULINARY TALENT JOINS VEIL
Chef Shannon Galusha Adds New Chef de Cuisine
and Pastry Chef To Restaurant Team

Seattle, WA – September 11, 2007   Chef Shannon Galusha of Veil restaurant is pleased to announce the addition of 2 new members to his culinary team.  Chef Johnny Zhu takes on the role as Chef de Cuisine and Dana Cree as Pastry Chef.  Zhu returns to Seattle from notable posts at Alinea in Chicago, Illinois, Spice Market and Jean-Georges in New York City.  Prior to his New York posts, Zhu spent a year at Seattle’s venerable Campagne restaurant, under the able stewardship of Chef Daisley Gordon.  Zhu attended Reed College in Portland, Oregon and later, Western Culinary Institute in the same city, enrolling in their 1-year program.  Graduating with a Le Cordon Bleu Culinary degree near the top of his class, Johnny pursued a 6-week internship with Alain Ducasse at the Essex House in New York City.  Zhu relished his Chicago and New York experiences in such prestigious, notable restaurants however a desire to be closer to family and the call of the Pacific Northwest compelled him to return home. Zhu loves to push the culinary envelope and puts forth that "dynamic food, executed with simplicity and elegance" will be the focus of his tenure at Veil.

The sweet side of Veil’s dining experience will be deftly handled by pastry chef Dana Cree, who comes to the position after serving as pattisier at Seattle’s Rainier Club, pastry chef at Eva restaurant and 3 years as sous chef/pastry cook with Scott Carsberg at Lampreia.  Stagier experiences took her to the The Fat Duck in the United Kingdom, in addition to WD-50 in New York City. Dana, a Seattle native, studied in the culinary program at the Art Institute of Seattle, followed by studies in their baking and pastry art program.  Dana wanted both experiences to understand the intuitive nature needed of a savory chef and the technical skills required of a pastry chef.  Dana’s modern confections look as beautiful as they are delicious, as she often plays on nostalgia, modifying classics like banana cream pie and using ingredients like butterscotch, Rice Krispies and even garnishing with house made Cracker Jacks. 

Chef Galusha is thrilled to have these gifted young chefs join his staff, who share his sensibility of both style and substance.  Having seasoned and creative talent will allow him to continue to expand his culinary development both inside and outside the Veil kitchen.  Says Galusha " I think that we have created an exciting and dynamic culinary group at Veil.  With talent like Johnny and Dana on board, I know that Veil will be in terrific hands as I look to expand my chef presence in Seattle’s vibrant restaurant scene."