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Photo of Mark Hipkiss, Executive Chef

No one knows how to handle and prepare a great piece of steak like Executive Chef Mark Hipkiss. The son of an English butcher, Mark grew up with meat as a dinner staple, often cooking dinner while his parents were at work. By his mid-teens Mark was packing meat and a few years later launched his culinary career with his first “real” cooking job at Roche Harbor.

Working his way up in the restaurant world, it was a touch of providence when Mark left Jake O’Shaughnessy’s on Queen Anne to become a member of the opening team for Palisade Palisade’s in 1992. Heading that team was a young chef named John Howie. The two worked together for four years, until Mark left to become the chef at Scott’s Bar & Grill in Edmonds. Fifteen months later, on a sky-rocketing career path, he became Executive Chef at Cutter’s Bay House, and advanced to Senior Training Chef for Restaurants Unlimited, Inc.

However, the opportunity to lead a prime steak house beckoned in 2001, when Mark was offered the job as Executive Chef at Seattle’s iconic Metropolitan Grill, part of family owned Consolidated Restaurants, Inc. It was a natural draw for a man who had seen meat processed from start to end.

During his seven and a half year tenure, he rose to Senior Executive Chef and then to Corporate Executive Chef, overseeing menus for eleven different venues.

In June of 2009, Mark was contacted by former colleague John Howie, who had gone on to open two critically acclaimed seafood restaurants and a sports bar of his own. John’s vision was a big one – he wanted Mark to anchor his newest endeavor, a steakhouse that was not only to be the best in the Northwest but with global appeal, featuring a unique four-tiered steak program and the best ingredients from around the world.

Mark and John have collaborated on a menu that ranges from the classic with Wagyu Beef Carpaccio, Steak Tartare and Butter Poached Maine Lobster to the inimitable using ingredients such as Kurobuta bacon, house-made pastas, breads and desserts. And, of course, the highlight is the steak menu, where guests select from 28 or 42 day custom aged USDA prime beef from Omaha, Nebraska, “Kobe Style” American Wagyu beef and true Japanese “A5” 100% Wagyu beef.