JASON WILSON

Chef Proprietor

James Beard Award-winning Chef Jason Wilson's broad range of culinary abilities centers upon sourcing the highest quality, seasonal ingredients from Northwest and American farmers, producers and fishermen.

From inception, Jason reflected on the history of the area in bringing The Lakehouse vision to life. He aimed to build a place that is comfortable, yet elegant; familiar, yet sophisticated. Ultimately, one that will feel like a respite, a home, for guests, where he and his team put forth delicious, distinct craft cooking. To him, The Lakehouse is about the artisan experience, from the ceramics on which the food is served, to the art on the walls, and the people creating the food and drinks. With a hand in every aspect of the concept, The Lakehouse is Chef Jason's interpretation of a Northwest farmhouse.

In addition to The Lakehouse, Jason's entrepreneurial spirit is evident in such endeavors as the modern speakeasy inspired Civility & Unrest, Cedar + Elm restaurant at The Lodge at St. Edward State Park, which he launched in 2021, the previous Miller's Guild in downtown Seattle, the former and critically-acclaimed Crush, as executive chef and product developer for Coffee Flour, the next global superfood and global impact food, and much more.

Out of the kitchen, Jason has taken his love of cold-weather sports from hockey to the slopes for snowboarding. Inspired by his travels, Jason also enjoys deepening his self-discovery through yoga and spending time with family.

DEBORAH FRIEND WILSON

Owner, Wellness Director

After more than two decades in marketing and communications for global consumer and technology brands, Deborah Friend Wilson transitioned her passion for public-facing communications into a career of mental health and wellness education and advocacy. She studied at the University of Paris, La Sorbonne and holds a BA in psychology with an emphasis on organizational behavior. An entrepreneur and innovator at heart, she co-founded and operated a successful public relations and marketing agency in Seattle for clients ranging from start-ups to Fortune 500 companies and subsequently served as a communications consultant and freelance writer in the San Francisco Bay Area. In 2016, she transitioned from a public facing corporate career to one focused on social science and mental health advocacy.

Spurred on by the Covid-19 global pandemic and its ongoing trauma impact on social and interpersonal dynamics, she founded a management consulting practice to address the transformative effects of Covid-19 on workers in the hospitality industry. She is a strong advocate for the reduction of mental health stigma in the restaurant industry and believes that workers are in desperate need for mental health services and wellness support. She has been able to apply the most current research in mental health and social science theory to her work with individuals and hospitality organizations in a Covid-19 world.

When she is not enjoying delicious food at home with her husband and family, Deborah can be spotted riding horses, fly fishing, painting, or playing with her little red cat, Mungo Jerry.