“A strong woman looks a challenge dead in the eye and gives it a wink.” Gina Carey’s words describe 16-year #LesDamesSeattle member Patricia Gelles perfectly. She started out on another continent with a different life in mind and ended up at the top of the mountain, both literally and figuratively.

Patricia was born in London and pursuing a career in Public Relations / Marketing when she met an American scientist, her husband David. In 1974, his career brought the young couple from Europe directly to the Tri-Cities, where they purchased a fixer-upper home.

David became friends with Westinghouse co-workers Jim Holmes and John Williams, who saw the potential in growing grapes on Red Mountain. In 1975, Patricia and David helped the innovators plant the first Red Mountain vineyard, Kiona.

As the years passed, Jim heard that there was a large swath of Red Mountain acreage on the southwest slope for sale. He called the Gelles with the news and shared that Napa Valley winemaker, André Tchelistcheff, had said it was the best land on Red Mountain to grow Cabernet grapes. After much debate (including the decision to be growers, not winemakers, in order to have time to focus on family), they purchased the land in 1982, and planted 40 acres of Cabernet Sauvignon and Sauvignon Blanc in 1984.

Klipsun Vineyards, derived from the Chinook word for “clipped sun,” grew to 120 planted acres and seven varieties, quickly gaining a standing as a top Washington state vineyard. The demand for grapes by elite winemakers also skyrocketed as they gained a cult-like status. Honors followed as Klipsun was named as one of the Top 25 Vineyards in the World by Wine & Spirits magazine.

In 2017, Terlato Wines International, a leading importer and marketer based in Chicago, purchased the respected vineyard.

“After 35 years, I could see the handwriting on the wall. Today there is a lot more competition selling wine grapes,” said Patricia. “I loved what we created and met lots of really interesting people along the way, but it was time.”

David and Patricia decided to stay in West Richland. An avid traveler, Patricia and her daughter traveled to Mexico City in early March to attend LDEI Mexico chapter’s “Flavors of Mexico.” Although grounded due to the pandemic, she looks forward to hitting the road with David as soon as it is safe. Meanwhile, she keeps busy enjoying life and family.

A Dame since 2009, she is a past chapter president, treasurer, and has chaired the Finance and Fundraising committees, and a career woman who is always on the go.

As an adult, much of Anne’s life has been spent in the kitchen. While never cooking professionally, both her personal and work life have revolved around all things culinary.

Creative and detail oriented, Anne founded AMN Productions in 1997, specializing in contract event planning for multi-day food and wine focused events, including the development, planning, and execution of consumer and trade events.

She is known in the industry as the Northwest’s foremost “go-to” consultant and her resume encompasses an incredible list of top-tier culinary clientele.

Her projects have included the Willamette Valley Wineries Association 50th Anniversary, Oregon Truffle Festival, Taste Washington, and the Auction of Washington Wines. Anne is Executive Director of the Oregon Chardonnay Celebration, Bounty of Yamhill County, and Culinary Director of McMinnville, Oregon’s highly popular International Pinot Noir Celebration for 20 years.

“Anne knows event management inside and out and is a core reason for the growth and success of the IPNC over the past decade,” says Brian Richardson, founder of Vinbound Marketing and WineryHunt. “Her role at IPNC is to recruit and manage the 50+ guest chefs who join IPNC each year. She oversees all operational details surrounding food service for the three-day event.”

Her many accomplishments also include a stint as radio co-host on KKNW AM 1150 on Table Talk: Radio That Tastes Good, Caterer (she was formerly director of catering at Seattle’s iconic seafood restaurant, Ray’s Boathouse), and wine columnist for Seattle magazine.

Even though she lives in McMinnville, Oregon, she continues to be one of the Seattle chapter’s most active members. Anne, you continue to astound us with your boundless energy, enthusiasm, and knowledge.

Innovative and adaptable, creative and curious, a pioneer in Seattle’s restaurant universe in the 1980s, Dame Karen Binder’s high standards have guided her throughout her stellar career. Blend this with a passion for all things French. Living in Geneva, Switzerland, while working in a science research lab, she became fluent in both the language and cuisine. Added to her sommelier training, the combination guaranteed success running her neighborhood restaurant, the Madison Park Café, from the day she opened in 1979.

Originally a coffee and tearoom in a small 1926 house when Karen bought the business, she recreated the dining space into a warm and welcoming neighborhood destination featuring a breakfast and lunch menu. Inspired from travel and her work in Europe, the Café was first in the Madison Park neighborhood to serve authentic croissants and feature an espresso machine. Add sourdough waffles and notably the best scones in Seattle to the offerings and the menu was a hit. Customers and accolades arrived in short order.

While not a chef herself–her impressive academic background focused on molecular genetics–Karen hired chefs to run the kitchen while she managed the business side and front of the house setting the tone with her warm and welcoming style. This also required her to wear hats from dishwasher to wine merchant to restaurant owner to fill-in baker. To many, she was also Madison Park’s unofficial Jewish Mother.

In 1998, the 35-seat restaurant changed to serving French bistro-style dinners and brunch on weekends. The move accommodated Karen’s schedule, since she was also now a busy mom with a growing family. Her wine studies at CIA in Napa Valley raised the bar for the restaurant’s curated wine offerings and inspired popular wine-pairing dinners, a move anticipating their popularity.

Madison Park Café soon earned its spot on the restaurant credibility list. Karen, with her then-chef Amanda Zimlich, was invited to host a Women in Washington Wine dinner at the James Beard House in New York. Karen invited Dame Marie Eve Gilla, former owner/winemaker at Forgeron Winery in Walla Walla, to accompany her as the Washington winemaker.

In 2011, with the birth of her first grandchild on Oahu, Hawaii, and the subsequent need to travel there frequently, Karen sold Madison Park Cafe. She continued, however, with her successful catering business, which she ran for 41 years until early 2021. Ever the explorer, wine remains a passion and she is still a licensed wine seller.

Always an optimist and an enthusiast, Karen reflects on her singular career as a restaurateur saying, “True, it wasn’t always easy being female in the restaurant world. Dare I say my perseverance and versatility paired with my goal of making people feel at home while enjoying great food and wine created a winning path. I encourage anyone with a vision to trust and go for it.”

Early childhood tragedy accelerated Pam’s self-reliance, independence and problem-solving ability. She was just shy of five-years when her mother died of polio.

A longstanding member of the Seattle Chapter of Les Dames d’Escoffier, Pam Montgomery started multiple businesses in her 20’s, but it was in Northwest cherries, chocolate and wine where she found her calling.

Her older sisters and newborn brother were sent to live with relatives in California, but Pam stayed with her father—a forester for Weyerhaeuser stationed in a tiny logging community outside of Olympia, Washington. On weekdays, Pam and her dad would climb into the work truck and drive into the mountains, walking for hours inspecting new tree plantings. The family eventually re-united, with Pam’s French-Canadian grandmother caring for Pam and her siblings for several years, during which time homemade soup, fruit cobbler and suet pudding were the heart of the home.

Fast forward to 1988: Pam and her young family escaped the bustle of Seattle to purchase the largest family-owned cherry orchard in Washington State. Eight thousand trees and three daughters (under the age of four) later, she had an idea. On her daily walk around the orchard, Pam noticed cherries left on the tree after harvest increased in natural sugar while slowly dehydrating. Their flavor was incomparable! A question nagged her, why couldn’t cherries be dried without adding sugar for a healthy year ‘round snack?

At the time, no one was drying cherries without using preservatives, sulfites or added sugars. Pam reached out to UC Davis—the research center for California’s raisin and prune industries. They told her it could not be done. Undeterred, Pam started experimenting on her own and found the natural sugars in cherries allowing the fruit to fully ripen on the tree were sufficient. Pam began dehydrating Bing and Rainier cherries with no added ingredients whatsoever.

Later, on a trip to London, Pam visited the famous Harrods department store and its huge art deco confectionery hall filled with European fruits, both preserved and chocolate covered. Visually, the display was stunning, and the naturally dried dark sweet cherries covered in chocolate astonished her. She purchased a jar to take home as inspiration to create a Pacific Northwest chocolate-covered cherry.

Over the next three decades, Chukar’s product line blossomed from naturally dried and chocolate-covered cherries to cherry and nut energy snacks, fruitful preserves and sauces, baked goods and granola, and most recently, regional wine and chocolate pairings—all made with clean ingredients and local cherries. When the pandemic stopped many businesses in their tracks, Chukar continued in its capacity as a food processor, selling goods at CHUKAR.COM.

Since 1988, Pam has remained the creative force in Chukar Cherries, creating a team culture committed to excellence in product development, customer retention and sustainability.

Perhaps Pam’s greatest contribution has been mentorship within her company. Notably, she’s willing to “take a chance” and hire young people in whom she sees potential, regardless of their level of work experience.

Profile by Judith H. Dern

From skillful restaurant management to customized special events, Dame Nancy Donier is a rock star, if a modest one. Since arriving in Seattle in 1989 with her husband and stellar chef Kaspar Donier, opening Kaspar’s Restaurant, and then switching to a catering and events business model in 2005, Nancy is a proven master of gracious, personalized service for special events both intimate and grand.

Nancy’s path from events manager to co-restaurateur in a bricks-and-mortar setting with her husband to catering and special events manager for their independent business began in Vancouver, Canada. (She’s a genuine Canadian!) The duo met while Kaspar, originally from Switzerland where he began his formal culinary training at age 16, was serving as Executive Sous Chef of the Four Seasons Vancouver. She circled to Texas, where she earned her Certified Public Accountant (CPA) accreditation, and then returned to the Pacific Northwest.

When they first met, Nancy planned and budgeted banquets and events for The Hotel Vancouver. She next joined KPMG, a top Vancouver accounting firm, to work with catering businesses and upscale restaurants. When Kaspar was offered Executive Chef position with the Four Seasons in Houston, the newly-weds moved to Texas where Nancy earned her CPA credential. Laughing, Nancy says, “I am a CPA who married a chef and fell in love with the business, both restaurant and catering parts.”

Their shared dream of returning to the Pacific Northwest to open an independent restaurant came true in 1989 when they opened Kaspar’s Restaurant on lower Queen Anne. With an innovative menu highlighting local flavors in sophisticated, creative presentations — one of Seattle’s first restaurants to focus on farm-to-table menus — Kaspar’s was a hit. For more than a decade, the restaurant starred on “Seattle’s Best Restaurants” lists, celebrated for its innovative menu, gracious service and warm ambiance.

Evolving to Kaspar’s Catering & Events happened in 2005, a move “offering more personal interactions, endless opportunities for culinary presentations and unlimited venue creativity,” as Nancy tells the story. Closing the restaurant and moving operations to Seattle’s Magnolia neighborhood proved advantageous. “It’s offered the perfect opportunity to take care of our large client base, including many generations in the families we’ve served over 32 years,” she notes. There’s even a large box truck housing a traveling kitchen, ready-to-go on location for catering events.

Reflecting on past-to-present, Nancy recalls dining being “a lot more formal back in the early days; Our servers had ties or bowties, suspenders and tuxes in New Year’s Eve and on special occasions.”

The Covid-19 pandemic has also required changes. “Our customers started cancelling events in February 2020, and shortly after we moved to innovations such as three- to four-course boxed dinners, plus Happy Hour and cocktail kits for virtual events,” she says. “We’re now open for pick-up and delivered home dinners, along with cocktails and wine, a couple of days a week. Getting word out about our take-away options is the challenge, because we’re a catering business, not a restaurant. We hope catering will be back when it is safe for everyone.”

Profile by Judith H. Dern

When the road less traveled beckons, what does it take to follow an unknown path? Courage, determination, an adventurous entrepreneurial spirit, and a dash of spunk. Dame Cynthia Nims has all these qualities and more, and they have served her well to develop and expand her distinctive culinary career — “unscripted and unplanned,” as she describes it.

A Pacific Northwest native, in the beginning, she expected to pursue an engineering career. “I majored in math in college, at the University of Puget Sound (UPS),” Cynthia says, “but I also loved languages and studied French in both high school and college.”

And here’s the pivot point: Cynthia also always loved to cook: “I thought of cooking only as a hobby, helping my mom, discovering how gratifying it was to cook for others. As a member of UPS’s Cultural Events Committee, I provided snacks for visiting acts on occasion,” she recalls. It was a low-key interest until she spent time in France on two study-abroad programs, including a semester her junior year in Dijon, France. This international exposure to new dishes and new ingredients planted seeds. Maybe someday she’d return to attend cooking school?

Following graduation, Cynthia worked in downtown Seattle in a job merely as a job. A fortuitous crossing with Susan Herrmann Loomis led to assisting Susan while she was writing her first cookbook. And since Susan had attended the acclaimed École de Cuisine La Varenne in Paris, the culinary school seed sprouted for Cynthia. In summer 1989, she started as a stagiaire in Paris, anticipating an eight- to nine-month program. Serendipity occurred again, and she ended up staying in France two-and-a-half-years, which included assisting Anne Willan, La Varenne’s founder and owner, with cookbook projects at Chateau du Fey.

Returning to Seattle in 1992, “I was ready for whatever came next but had no idea what that might be,” Cynthia recalls. Before long she was the food editor at Simply Seafood Magazine, a magazine educating consumers about seafood. Eventually moving into the managing editor role, she worked with chefs, took research trips to seafood-centric locales such as Alaska and Florida, and “met cool and inspiring people.” She later served as food editor for Seattle Magazine, plus contributed to magazines such as Cooking Light, the Alaska Airlines inflight magazine, and Sunset Magazine, among others.

Now the author of 15 cookbooks, her Northwest Homegrown series was her first solo project in 2002. Showcasing Northwest foods, from wild mushrooms and crab to salmon and stone fruit, each features original recipes and cooking tips. Add Salty Snacks and Gourmet Game Night to her list of titles, with author favorites to inspire nibbling with friends. “My heart will always be with Northwest cooking,” she says.

Cynthia joined the International Association of Culinary Professionals (IACP) in 1993, and later served as president and board member, plus co-chairperson for the annual conference held in Seattle in 2006. She is also a past president and board member of the Les Dames d’Escoffier Seattle chapter, co-chairing the 2018 LDEI conference here as well.

What’s happening currently? She climbed aboard the sourdough bandwagon during the past year’s pandemic (“still a novice,” she says), contributes to HistoryLink.org, and consults on recipe writing. Her primary project: a new cookbook featuring shellfish due out in Spring 2022.

And to someone contemplating a culinary career? Cynthia says, “Try not to be so fixated on a single goal for yourself that you miss other opportunities that crop up along the way. Understand the path may not be super clear, but there will always be new things to do in the culinary world.”

Profile by Karen Binder

Dame Martha Marino grew up working on her family’s avocado, lemon, and orange orchard in Southern California, inspiring her love of food and agriculture to become the great influencer on her life and career. Along with her two younger brothers, she planted, pruned, drove a tractor, did pest management, and hastily set smudge pots knowing their whole crop could freeze if the pots were set out too late. These chores, along with her appreciation of the weather risks in agriculture, instilled in her a deep and lifelong respect for the hands making the food we eat.

Martha started planning to enter the Peace Corps by attending Oregon State University, where she majored in food and nutrition with minors in cultural anthropology and journalism, hoping to help people in other parts of the world. This was during the Vietnam War and she dropped out after two years, moving to San Francisco to become a peace activist. To her parents’ relief, she returned to college, finished her degree, and graduated with honors.

In her early 20s, Dame Martha worked in Chicago with the National Dairy Council where she developed an elementary school curriculum focused on healthy eating, which became the most widely used nutrition education program used by teachers in the U.S. Realizing she missed the Pacific Northwest and public health, she moved back to the Northwest for a job with the WIC (Women, Infants, and Children) Nutrition Program in Bellingham. In this position, she also worked with members of the Lummi Nation, interactions she enjoyed and valued. Adding to her community role, she began mentoring nutrition students at Western Washington University, an activity she has maintained throughout her career.

As a next step, Martha enrolled in graduate school at the University of Washington, where she researched children’s food choices, taught multiple courses on nutrition, and continued guiding students. Her byline for herself and her mentees is “Do the Things You Are,” a concept she has honed throughout her career pursuing her three main life loves: journalism, cultural anthropology, and food and nutrition.

Recognizing nutritional issues with the American diet, Martha decided to work from inside a food industry to create change. She pitched a job to the Beef Commission, which until then had never had a dietitian on its staff. Back in the agricultural arena, she happily stayed for seven years promoting what reasonable amount of beef could be incorporated into healthful diets.

While working at the Beef Commission, Martha also was Program Manager for the “5-A-Day Program,” which promoted eating fruits and vegetables through the Commission’s health department. Following this, Martha was contracted by Washington State University to promote family meals to food stamp families. She initiated the “Eat Together, Eat Better,” a newsletter distributed to Washington State families with children aged seven- to 12-years-old helping resolve food security issues and suggesting menu ideas for low-income families.

Next, the Dairy Farmers of Washington hired Martha as its Director of Nutrition Affairs where for 19 years, she was responsible for nutrition education programs reaching children, doctors, dietitians, and nurses. She also initiated promoting Washington State cheese as its own brand, an effort she loved for providing the opportunity to work with the state’s cheesemakers.

Considering all the opportunities in her successful career, Martha says her final official job was her favorite: working at Carnation Farms in Carnation, Washington. In this position, she organized a summer program to introduce and excite young people about farming. Aptly named “Rooted,” she conducted classes on cooking, food systems, and farming, all with hopes of inspiring and training a new generation of farmers. This role enabled Martha to again touch more lives by teaching how to eat healthfully while enjoying food and its preparation.

In all her positions, it’s evident Martha has followed her own mantra by bringing her love for journalism, cultural anthropology, food and nutrition to every phase of her career. What’s next? She aims to share her vast knowledge in printed form and is currently writing a chapter for a book titled Cultural Food Practices, scheduled for publication in 2022.