A 24-hour experience at The Herbfarm

You’ll begin your day at 8 a.m. as you join The Herbfarm’s garden staff at the farm. There you’ll help the crew harvest food for the restaurant kitchen. LEARN MORE

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Meet The Herbfarm Staff


Lisa Nakamura

Lisa K. Nakamura chef de cuisine

Lisa Nakamura comes to The Herbfarm with over 15 years of high-stakes culinary experience.

Her background includes: Executive Chef of the Woodmark Hotel, Kirkland; Qube Restaurant in Seattle; Chef de Cuisine at The Lodge at Pebble Beach Club XIX in Pebble Beach, California; Executive Chef at The Windsor Court Hotel in New Orleans, Louisiana; Sous Chef at The French Laundry in Yountville, California; and worked extensively as a chef abroad in Seoul, Munich, and Paris.

Lisa graduated with highest honors from L’Academie de Cuisine in Maryland; and also, she has a Bachelor Degree in Botany from her alma mater, Arizona State University.

Chris Weber

Chris Weber Sous Chef

Sous chef Chris Weber brings a searching culinary intelligence to his position here at The Herbfarm. Chris grew up in upstate New York. He attended and graduated from Johnson and Wales, the culinary institute in Providence, Rhode Island.

Chris is always on the search for new sources of food and cooking techniques. He lives in Seattle with his new puppy, Otis.

Michael Kaminski

Drew Duggan Sommelier

Herbfarm sommelier Drew Duggan brings years of wine experience to his position of sommelier at The Herbfarm. Drew has Advanced Acreditation with the Court of Master Sommeliers and plans to sit for Master Sommelier later in 2010.