Chef Dylan Giordan Settles in at bin on the lake

bin on the lake dining room. Image courtesy bin on the lake

Dylan Giordan, whose recent posts include Seattle restaurants Serafina and Cicchetti, was hired as chef de cuisine at bin on the lake at Kirkland’s Woodmark Hotel this winter. Giordan brings a wealth of experience in European cuisine, particularly flavors from Spain (he jokes he was “mad at his parents for not being Spanish”).

Chef Dylan Giordan. Image courtesy bin on the lake

Expect his expertise to shine through on the menu with new items such as seared scallops with scallion pancakes, carrot vinaigrette and bok choy or the delectable Anderson Ranch lamb rack with chickpea puree, dates, satisfyingly spicy harissa, olives and Moroccan flavors. Giordan is especially passionate about cured meats and sausage, so don’t miss the selection of charcuterie on the starter menu. Giordan hopes to eventually make use of the whole hog this summer.

charcuterie board. Image courtesy bin on the lake

I sampled Giordan’s wonderful flavors at a tasting recently, and am looking forward to seeing how he makes his mark at bin on the lake. Here are some of his thoughts about his recent move, and his expectations for bin on the lake.

425: You’ve been a chef west of the bridge for many years. In your short time at bin on the lake, have you noticed a difference in the Eastside diner?

Dylan Giordan: So far, I’ve noticed Eastside diners are not much different than Seattleites, they demand the highest quality, thoughtful preparations and expect that great food and wine should be enjoyed together.

425: What’s your biggest goal for your new gig at bin?

DG: My biggest goal for bin is to spread the word to more people of the great things we are doing. I’m really excited, and the entire kitchen team is excited to cook each and every day, and that comes through in the food.

425: What excited you most about the move?

DG: I was most excited in my move to bin on the lake to focus on a more fine dining experience with northwest cuisine as a canvas and with the best local foods available as the medium.


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