general manager
kel@harrysfinefoods.com

Born and raised on the coast of central coast of California in Santa Barbara, Kel Foley has always been surrounded by exceptional food and wine. They got their first job as a dishwasher at the age of 15 and instantly took to restaurants, having held most front of house positions over the past 20 years. After attending culinary school in Santa Barbara, Kel cut their teeth in the San Francisco restaurant scene, working at iconic spots like Lazy Bear and Atelier Crenn.

As the General Manager of Harry’s Fine Foods, Kel creates a warm, enchanting atmosphere. “Hospitality can be nurturing,” says Kel, “Welcoming folks into your space and feeding them can help people make it through some of the hardest times. I do it for the people, first and foremost.”

executive chef
brian@harrysfinefoods.com

Brian initially joined Fine Food’s two years ago to lead the Brunch Program before taking the helm as our Executive Chef. In his free time Brian can be found along the Hood Canal & Eastern Olympic Peninsula foraging land and sea.

Born and raised in Tacoma, he has always prioritized putting his love for food beginning with collaborating as a youngster with his grandmother in her kitchen. After finishing culinary school in Portland in 2009, Brian put his knowledge to work at various locations in Portland including Jacqueline, Mediterranean Exploration Company and Headwaters before making his way to Seattle.

bar manager
alix@harrysfinefoods.com

Alix has been with us for just over two years and brings a unique twist to our cocktail program channeling their culinary prowess into each carefully crafted drink. When they're not lighting up our Capitol Hill haven, Alix embarks on scenic drives down forest service roads, always on the hunt for the best spots for a swim, a camp, or a forage. In essence, if it involves a refreshing drink paired with a breathtaking view, count Alix in.