Brendan McGill, Chef & Owner
Brendan McGill was born and raised in Fairbanks, Alaska. A youth steeped in wilderness and natural bounty, guided by a craftsman father and educator mother, turned out a curious cook with an appetite for discovery. He moved to Seattle to pursue his career as a chef:
“For more than 10 years, McGill was a quiet standout in Seattle restaurants, sizzling in the kitchens – but out of the public eye.” – Seattle Times
Brendan opened Hitchcock on Bainbridge Island in 2010. The family of his wife, Heidi, had homestead there since 1890; frequent weekends clamming on the family property and cooking from their large organic garden stirred a yearning to get closer to the food and immerse in an agricultural community.
Soon, Seattle took notice: in 2011, Hitchcock was rated *** by the Seattle Times, making the top ten Best New Restaurants by both the Seattle Times and Seattle Magazine. In 2013, Food and Wine Magazine named Brendan the People’s Best New Chef.
In 2014, Brendan was selected as a semifinalist for the James Beard Awards in the category Best Chef Northwest.
Brendan continues to explore the region’s food through exclusive partnerships raising specialty produce, shellfish & livestock, as well as tending to his own culinary gardens. These items are featured on his micro-seasonal tasting menu.
Jeremy Arnold, Chef de Cuisine
Jeremy Arnold, a west coast native, has cooked professionally for last eight years after attending culinary school in Los Angeles. He has lived and worked in Los Angeles, San Francisco, Scottsdale, AZ and Seattle. Of note, Jeremy worked under Nico Borezze at Hommage (Seattle) and Michael O’Dowd at Kai (Scottsdale).
Jeremy joined the team at Hitchcock on Bainbridge Island, WA in 2015, working under Brendan McGill, with a promotion to Chef de Cuisine in 2017. Working at Hitchcock has allowed Jeremy to partner with hyper-local farmers, gardeners, fisherman and foragers. Access to the beautiful offerings of the Pacific Northwest influences his cuisine and showcases the best each season has to offer. Preservation and fermentation are also largely integrated into his cooking style, which gives diners bursts of spring and summer in the dead of winter. In addition to his technical cookery of vegetables and seafood, Jeremy partakes in Hitchcock’s large pork program, which showcases the Mangalitsa hogs raised on Bainbridge Island.
Meghan Muser, General Manager
Meghan moved to Washington in 2015 to apprentice on an organic vegetable farm after spending many years living in San Francisco and New York. Meghan is dedicated to the farm-to-table experience and sharing the abundance of the Pacific Northwest with the guests of Hitchcock. She is honored to be part of a community of farmers, producers, and chefs committed to excellence. She enjoys getting her hands dirty, adventures, drinking sherry and dreaming of tiki bars.
James Robinson, Sommelier
Hitchcock Restaurant has long been near and dear to James’ heart — he and his wife had their first date there in 2014. And even though he lives with his family in Port Townsend, he makes the one-hour drive because he believes in Brendan’s mission and the power of beautiful and lovingly prepared food paired with the perfect libation.
James is a certified sommelier with the Court of Master Sommeliers and brings more than two decades of ardent wine program management to Hitchcock Restaurant Group. Although his experience lies largely in managing French-focused wine programs, he is currently really into Italy — amaro and nebbiolo in particular. Beyond Italy, however, he is even more passionate about helping guests find that perfect glass.