Chef Janelle Stevenson
I’m a plant-based chef in Seattle, originally from Port Angeles, Washington. My family raised me on the edge of Olympic National Park where seasonal produce, wild mushrooms, nettles, and fresh Coho salmon shaped my love for cooking. Early experiences foraging and sourcing ingredients locally instilled a lifelong connection between the food I prepare and the land it comes from.
After graduating from the Culinary Institute of America, I embraced vegan cuisine, spending six years in plant-based fine dining and Michelin-starred kitchens. There, I honed skills in fermentation, plating, sustainable cooking, and innovative techniques — all centered on ingredient-driven, thoughtful cuisine.
Though my focus is plant-based, my classical culinary training includes extensive experience with meat and seafood. I approach every protein — animal, fish, or plant-based — with precision and care, crafting menus that delight all palates while emphasizing seasonal, locally sourced ingredients.
Now, as a private chef with Honest to Goodness, I return to my roots: celebrating the vibrant flavors of Washington’s farms and forests. Whether preparing fully vegan menus, incorporating animal proteins, or accommodating diverse dietary needs, I create sustainable, delicious meals that bring the bounty of the Pacific Northwest directly into my clients’ homes.
Fun Fact
I’ve been vegan for seven years, and have worked at both of New York’s only two vegan Michelin starred restaurants.
Favorite Quote
The more you know, the more you can create. There's no end to imagination in the kitchen.
Julia Child
Food by Chef Janelle
