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KURT BEECHER DAMMEIER

Proprietor

A fourth generation Puget Sound native and nascent New Yorker, Kurt has always felt passionately about authentic, full-flavored foods, free of artificial additives and preservatives.

ANTHONY CASIELLO

General Manager

At the age of fifteen, Anthony Casiello began his career in the hospitality industry, spending the next decade cultivating his strong passion and commitment for delicious food, excellent wine and exceptional service. After turning thirty, Anthony left Florida and moved west, serving as Assistant General Manager and Wine Director for Bertolini’s Italian Trattoria in Caesar’s Palace Hotel and Casino in Las Vegas and Mastro’s Steakhouse in Beverly Hills, before coming to Seattle.

MORGAN MUELLER

Executive Chef

Having grown up in the Santa Cruz Mountains, Morgan Mueller developed a love of foraging and gardening early on. Honing these skills over the last 20 years in the industry, his dishes are recognized for their full-flavors, rich colors, and perfectly curated ingredient compositions. Morgan comes to The Butcher’s Table from James Beard nominee, San Francisco’s Jardiniere, as the Executive Chef for the past five years.

ELLIE MUELLER

Pastry Chef

A graduate of the California Culinary Academy – Le Cordon Bleu, Ellie Mueller worked at the famed Charlie Trotter in Chicago as well as Jardiniere, where she was head Pastry Chef and where she met and married Morgan.

CAROLYN DAVIS  

Assistant General Manager

Carolyn believes she was born for this industry. She has been a barista, a bartender, a server, and manager all over Seattle and is passionate about true hospitality and the relationships that it can build in the community. Carolyn is a wife, a step-mother, a lover of bad television, and always has a touch of wanderlust.  

MEDIA

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