The Bayside Story of Chef Gavin Schmidt and The Morris
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WRITTEN BY: CARY WONG P H O T O G R A P H S P R O V I D E D B Y : C H E F G AV I N S C H M I D T
TROORA MAGAZINE
r owing up in Bainbridge Island, Washington near the Seattle area, Chef Gavin Schmidt began his culinar y career as a humble dishwasher at a hometown bistro. His career continued as he slowly climbed up the ladder in various establishments along the American west coast.
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He built a prodigious resume from finedining restaurants, where he worked with great ingredients and cooked with advanced techniques. Regardless of location, the seasonality of nature’s bounty was always highlighted. The product came first and foremost. It was the star of the show, and he made sure it shined brightly. One of those stints proved impor tant in more ways than one. Working at Coi as the Chef De Cuisine , he met his current business par tner Paul Einbund, who was the par t-owner and beverage
director. As the two became more acquainted, the idea of opening a restaurant together began taking shape. “It was not ‘what we want to create,’” he says. It was more about “what do we crave? What restaurant do we want to eat out at right now? When it ’s our day off, where do we want to kick off our shoes [and relax]? What ’s impor tant to us?’” On top of that framework came ideas on the technique s , the food qualit y, the wine , and the ser vice. It was impor tant that this place not be a spec ial occasion re staurant with overthe -top element s and pretentious f ine dining proceedings . Rather, it should be a comfor table , “ Tue sday night ” kind of re staurant . The place should be a bit homier and more familial, where friends can gather spontaneousl y for some great food and wine. So, a wide-open restaurant with an open kitchen was impor tant. That transparency should flow through the second a guest walks in.
