Chef Khan creates an original menu every night to ensure the freshest ingredients are available. She sources local growers and farmer’s markets to support our community and regularly travels the country in search of new inspirations for her dishes.

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“I certainly didn’t plan on opening an upscale restaurant in rural Chehalis, Washington. But how often do plans go accordingly? Upon finishing school at Western Culinary in Portland, Oregon I was chosen to work with Rick Tramonto at TRU in Chicago. That incredible experience put me on the exact learning track that I was hoping and furthered my learning by working with Stu Stein in Portland…”

Executive Chef Laurel Khan

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“We came together, mostly as strangers, in the spring of 2012 over lunch to discuss the future of our industry and cooking. From there we started cooking together for fun, but while the cooking was fun we soon realized there was a chance to do something different with this group. We could make a difference. And so The Human Touch Chefs Group was formed. Over the last three years we have recognized a need for better food and better food education. We share a desire to teach children that “Farm To Table” is not a fad but a way of life that worked for our ancestors for generations.”

Executive Chef Edward A. Lintott

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