The Tendrils Team

Joe Ritchie , Executive Chef
Tendrils Restaurant

A Washington state native, Ritchie's culinary philosophy is to enhance the quality, flavor, aromas and textures found naturally in the ingredients he uses, which complements the wealth of offerings available to him year-round throughout the Pacific Northwest . Ritchie's adventurous spirit is perhaps most apparent in his innovative approach to food & wine pairing.

Chef Ritchie and Winemaker Arredondo look forward to continuing the Tendrils tradition of collaborating to create imaginative foods, thoughtfully paired with Cave B wines.

Most recently, Ritchie was executive chef at Grouse Mountain Grill in Beaver Creek , Colo. , where he helped to reestablish it as one of Vail Valley 's finest dining destinations by modernizing its menu. While in Colorado, Ritchie was invited to participate in annual events for Bon Appétit , Wine & Spirits , Bravo!, and the Toyota Farm to Table Program, while also making regular appearances on television and radio to showcase his craft.

Prior to his three-year excursion to Colorado , Ritchie was sous chef at The Herbfarm in Woodinville , Wash. , the only AAA Five Diamond restaurant in the state. While at The Herbfarm, Ritchie forged relationships with the area's top farmers, purveyors and foragers in order to secure the best ingredients possible and worked closely with then Executive Chef Jerry Traunfeld to develop menus for this legendary dining establishment.

Ritchie graduated from the Scottsdale Culinary Institute where he was a member of the Escoffier Society. Currently, Ritchie is a member of Slow Food USA and is an avid collector of fine Washington wines. He currently resides in Ellensburg , Wash. on his family's farm and enjoys snowboarding, backpacking and touring the country on his BMW motorcycle.