PHOTO GALLERY

Here's a peek at what JUNO will look like. More pictures to come as we cook them up.

JUNO RenderingdessertPanzanella SaladDessertBLTECrab RavioliFrozen Shrimp Cocktail

FOOD

JUNO showcases the regional cuisines of North America, their abundance and variety. Textbook precision and delicious magic combine in Chef Thomas Kollasch kitchen to produce dishes that excite the mind and invigorate the spirit. Organically grown vegetables, naturally pastured meat, and sustainably harvested fish are all key ingredients found on the menu. Each creation is prepared by hands who care as much about the environment as they do about your dining experience.

INSPIRATION

Sustainability, Environmental Stewardship, and Respect for the earth’s abundance — these are the philosophical markers of JUNO’s cuisine, styled to astonish the senses. “I walked through the neighborhood for months, listening to the heartbeat of the crowds and watching people eat. Then I gave them something different I thought they would love,” says Chef Thomas Kollasch. And that he did. JUNO’s food combines the familiar with the ethereal in one pleasant, soul-soothing package. Jeans today a tux tomorrow — JUNO delivers.

Chef Kollasch Photo

Thomas Kollasch

Executive Chef/General Manager

Thomas Kollasch has taken a deliberate professional path and brings us his JUNO concept as both accomplished Chef and a Restaurateur. Beginning his culinary career at age 17, he focused his creative style on the foundations of French cuisine.” You have to learn the art before you can create your own vision with style”. He completed his Chef’s apprenticeship at the State Capital while also earning earned his degree in Business Management and Finance. After working in a number of Seattle’s hotels, he spent ten years as Sous Chef at Seattle’s 13 Coins.

Eagerly seeking knowledge of how to build a business from the ground up and turn personal passion into profit, he took a break from the kitchen and in 1990 left his post at 13 Coins and pursued his dream of becoming a PGA Golf Professional. After that, and three years in corporate sales, he had the skill sets he was after.

In 2002, he returned to the kitchen of the Barking Frog at Willows Lodge and never looked back. Combining both culinary and business interests, he took more corporate culinary management jobs with Hilton Hotels to round out his knowledge of hotels, operations, and "the business of restaurants." His most recent appointment was Executive Chef and Manager of The Restaurant at Alderbrook Resort & Spa.

His signature style of leadership, teambuilding skills, creative menus and presentations, coupled by his passion and proven experience make him uniquely qualified for his role at JUNO.

Alex Nemeth Photo

Alex Nemeth

Chef de Cuisine

Cooking professionally since the age of 16, Nemeth’s passion for food eventually trumped his formal, fine arts studies at State University of New York at New Paltz.

Lured by a healthy, outdoor lifestyle and professional opportunities, he relocated from the east coast to work at Crowne Plaza Hotel as a line cook and attend Seattle Culinary Academy.

Following graduation, professional appointments followed: Brie and Bordeaux, Bandoleone, Adriatica, the Woodmark Hotel and most recently, Purple Café and Wine Bar downtown Seattle, where his meticulous work earned him a three-star rating from The Seattle Times.

As JUNO’s chef de cuisine, Nemeth focuses on technique as much as ingredients, showcasing the inherent flavors of fresh peak-season products. The JUNO menu enables him to return to his vision of cuisine: seasonal, simple, fresh and original.