With more than 20 years of professional chef experience, Benjamin Closson brings an understanding of exceptional hospitality and a passion for cooking with fresh and local flavors to Trellis Restaurant, as well as The Heathman Hotel’s culinary and catering operations.
Closson is a graduate of Le Cordon Bleu College of Culinary Arts in Portland, and has spent the majority of his career working for top hotels and restaurants throughout the Pacific Northwest. Closson was previously the executive chef at Nordstrom’s flagship location in downtown Seattle, where he oversaw all food and beverage offerings including Cafe Nordstrom and The Grill. Closson also played an integral role in Nordstrom’s restaurant development efforts, successfully launching seven in-store restaurant openings around North America. Prior to Nordstrom, he served as chef de cuisine at Terra Plata in Seattle and as executive sous chef with Earth & Ocean at W Seattle.
Closson carries out Trellis’ focus on seasonal, fresh and sustainable ingredients by working with local farmers and creameries, such as Olympic Mountain, to source from around the region and create menus that reflect the seasons all year long. Guests can expect a memorable dining experience at Trellis, whether they are enjoying brunch, afternoon tea, dinner, or celebrating a special occasion.