Tanner Smith

Chef Tanner Smith’s cooking is rooted in classical technique, shaped by the Pacific Northwest, and deeply influenced by the food and hospitality he experienced growing up.

Tanner began his culinary career in California’s Bay Area, where he trained at the International Culinary Center and developed a foundation in classical French cooking. His interest in food, however, started much earlier. His mother worked in hospitality while Tanner was growing up, giving him an early view of the energy and connection that surround a dining room. Visits to his mother’s family in Mexico exposed him to the flavors, traditions, and communal style of cooking and eating that have remained an important influence on his career.

After moving to Seattle, Tanner spent more than a decade developing his craft in the city’s restaurants. As Executive Chef at Coastal Kitchen, he helped reimagine the longtime Capitol Hill restaurant around Pacific Coast seafood, seasonal Northwest ingredients, and global influences.

He later became Executive Chef for Brimming Hospitality, overseeing the culinary programs at Brimmer & Heeltap in Ballard along with The Coalman, Red Arrow Coffee, and Half Seas Wine Bar. Working across concepts ranging from neighborhood dining to an all-day café and wine bar reinforced a philosophy that defines his cooking. Begin with exceptional ingredients, respect the season, and let technique serve the food rather than overshadow it.

As Executive Chef at Novelty Hill–Januik, Chef Tanner brings that philosophy to a setting where food and wine are thoughtfully crafted to complement one another. He leads the winery’s culinary program, from tasting room offerings and private events to Cellar Circle wine club gatherings and winemaker dinners. Working closely with the winemaking team, he creates dishes that enhance the enjoyment of wine while expressing distinctive character.

Chef Tanner’s menus draw inspiration from Washington’s farms, waters, and changing seasons, combining the precision of his French training with the freshness of Pacific Northwest cooking and the bright, expressive flavors that have shaped his palate since childhood. The result is food that can be refined without feeling formal—thoughtful, ingredient-driven cooking created for the simple pleasure of gathering around a table with exceptional food and great wine.