Our Team
Our Story is one of Craftsmanship, From Field to Fork
““We are an Omnivore’s dining destination with a farm-to-table ethos. Our restaurant is located in the very heart of our organic farm. Collaborating with local farmers, vintners, cheesemakers, chefs and oystermen, we bring you an ever-changing menu showcasing the week’s best ingredients, crafted with care, and brought to your table by an exceptional team of talented hospitality staff. We look forward to feeding you.””
Vincent Nattress
Vincent Nattress, Chef/Owner
Vincent grew up on Whidbey Island. At 16 years of age, he began his restaurant career as a dishwasher in a fast-paced, local fine dining restaurant. He quickly moved up the ranks, eventually leading the hot line. He's been hooked on restaurants ever since. READ MORE
Tyla Jones Nattress, Wine & Service Maven
Tyla Nattress
Born and raised on the East Coast, with centuries-long family ties to Maine and Massachusetts, Tyla now freely admits she prefers Dungeness Crab to Atlantic Lobster. Her career in restaurants began was she was a teenager, but she discovered fine dining service after completing college at the University of Vermont. It was there she met Tosha Norris, a restaurant manager from Napa Valley, who opened Tyla's eyes to fine dining service and to the world of wine. READ MORE
Savannah Reid, Head Farmer
Savannah grew up in the rural town Graham, Washington where her family built their home on a beautiful piece of land overlooking pastures of horses, and a small dairy farm set against the backdrop of Mount Rainier. Her Mother’s beautiful flower and perennial gardens and her father’s landscape design and construction significantly influenced her passion for horticulture. READ MORE
The Orchard Kitchen Team
We are fortunate to have a team of people working at Orchard Kitchen who love the restaurant and hospitality business, and thrive on providing a level of service unequaled elsewhere and do it all with smiles.
