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Maria Hines
Chef Maria Hines has been turning heads since she took the helm at Seattle’s Earth & Ocean in 2003. In 2005 she was named one of Food & Wine magazine’s 10 Best New Chefs and in 2006 went on to open her own restaurant, Tilth, which remains among the nation’s top culinary destinations. Hines opened Golden Beetle restaurant and bar in early 2011, offering Eastern Mediterranean cuisine and craft cocktails, followed by Agrodolce in 2012, which focuses on Southern Italian and Sicilian food. Her three restaurants carry the highly esteemed organic certification from Oregon Tilth. A leader in the restaurant and sustainability community, Hines has been a board member of PCC Farmland Trust since 2008 and is a founding member of Seattle Restaurant Week. In 2012 she attended the pilot James Beard Chefs Boot Camp for Policy and Change and received the honor of being inducted into the first American Chef Corps by the U.S. Department of State. Hines was the 2009 recipient of the James Beard Foundation Award for Best Chef: Northwest.

Entries by Maria Hines

Cooking Up Change: How Chefs Are Making a Difference in Our Food System

(2) Comments | Posted October 23, 2013 | 11:49 AM

This post originally appeared on the James Beard Foundation website on October 17, 2012

"Why did you want to be a chef?" When you're a chef, you're asked this question a lot. When I started cooking 24 years ago, my response was usually that I loved any and...

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