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.

KEVIN BENNER

Executive Chef

Executive Chef Kevin Benner has long been a respected figure in the Pacific Northwest culinary scene. His resume includes honing his skills at Maialino in the Gramercy Park Hotel in New York, followed by leading kitchens at Semiahmoo Resort and Golf Spa in Blaine, Washington and serving as chef de cuisine under Chef Mark Bodinet at Cedarbrook Lodge. He also held the executive chef position at Seattle's AQUA by El Gaucho.

Immediately prior to joining The Lakehouse, Chef Kevin was executive chef at Cedar + Elm at The Lodge at St. Edward's Park in Kenmore, WA. While there, he brought his insatiable appetite for seasonality, harvesting, and sustainability to his craft. He also expanded his quest for hospitality leadership and culinary know-how and challenged himself and his team to constantly innovate and surprise guests with new and exciting culinary experiences.

Chef Kevin's culinary journey has been an endless pursuit of knowledge and discovery. Always eager to learn more, he has spent time volunteering and working at organic farms, pastry shops, and specialty chocolate shops throughout the country. A trained pastry chef, he has studied and absorbed every cooking textbook he could get his hands on and continuously pushes himself to broaden his abilities and elevate the guest experience.

Outside the kitchen, Chef Kevin is an avid golf enthusiast. When not on the golf course he's either in the gym, out for a run, or trying to keep up with his daughter.

MAXWELL MURTAUGH

General Manager

Born and raised in Seattle, Max is the increasingly rare Seattle native. Having lived in several neighborhoods on both sides of Lake Washington, he naturally has his finger on the pulse of the region and its culture. Since childhood, Max has been enamored with Seattle's sports teams and the leadership that our region's sports community is celebrated for. He is incessantly curious with what makes teams succeed and is constantly seeking to provide outstanding structure and support to make teamwork happen most effectively in restaurants.

His hospitality career began nearly a decade ago working for a national catering company as a banquet server and service team trainer. His restaurant experience ranges from serving and pouring drinks in neighborhood fast casuals, to doing it all at chef-owned Little Brother in Kirkland. In 2020, Max worked with the management team at DERU Market in Kirkland to overhaul the company's entire service offering during the Covid-19 pandemic. Together with his team, he orchestrated the multifaceted and highly successful drive-thru pickup service at DERU, honing his leadership style and service expertise to new levels during a volatile and unprecedented time in the industry.

Max believes that through structure, ingenuity, creativity, and passion, teams can create an atmosphere in restaurants that allows guests to feel as if they're in a different place, set aside from their daily lives, to celebrate family, community, and delicious food. His personal, authentic, warm, and nuanced approach to guest services is unparalleled.

At home you can still find Max enjoying Seahawks and Mariners games, playing basketball, or hiking.

STEPHANIE KEYT

Events Director

Stephanie Keyt is a seasoned hospitality professional with over 20 years of experience in the industry. Throughout her career, Stephanie has held a variety of positions in some of the region's most prestigious restaurants. Her impressive professional background includes serving as the General Manager at Fire & Vine Hospitality in Seattle, the General Manager at El Gaucho Tacoma, the Event Director at El Gaucho Seattle, Captain at El Gaucho Seattle/Tacoma and Manager of Restaurants and Lounges at the Seattle Space Needle.

In each of these positions, Stephanie has made significant contributions to the success of the organizations she has served. She has a reputation for being a natural leader who builds productive teams, collaborating creatively across multiple teams and delivering unparalleled guest experiences.

As the Events Director at The Lakehouse Bellevue and Civility & Unrest, Stephanie is responsible for overseeing all aspects of private dining and event planning and execution, from concept development to final execution. She brings her extensive experience and exceptional attention to detail to every aspect of her work, ensuring that every event she plans is executed flawlessly.

Stephanie's passion for hospitality is matched only by her love for spending time with her family and enjoying the natural surroundings of our community.