The Culinary Team
Chef Shauna Scriver
A Whidbey Island native with a formidable work history at signature Seattle restaurants such as Flying Fish and Brasa, Shauna is a young northwest chef of immense talent and drive with a compelling culinary vision. A graduate of Scottsdale Culinary Institute, Shauna cut her teeth as an apprentice at Arizona sites such as Troon Golf & Country Club and Lon's at Hermosa Inn before returning to the Pacific Northwest and the burgeoning Seattle restaurant scene. Over the past 11 years Shauna has steadily advanced from Commis to Executive Chef: She is highly regarded amongst her co-workers and peers for being wonderfully creative yet tremendously well-organized. These attributes have propelled her through the kitchen ranks of quality-oriented clubs, hotels, and fine dining restaurants and enabled her to earn opportunities that otherwise might be denied to one so young.
Since 2006, Shauna has mentored with Tendrils' founding and veteran Executive Chef Fernando Divina, as Chef de Cuisine. Ask Chef Divina about Shauna, and he'll tell you that she “has been the hands of our group” bringing enviable technical skills and tremendous creative energy to her ever-expanding role at Tendrils. “I met Shauna in Langley in the San Juan Islands where our families lived,” says Chef Divina. “Then just a teen, Shauna was consistently willing to take more than her share of the work and it was easy to imagine her future as a shining star.” In August 2008, when Divina departed to his own new adventures in Oregon , it was obvious to all that Shauna should be promoted to replace him.
Shauna's culinary interests are broad-ranging. She is a champion of seasonal, regional, and sustainable food and she especially enjoys celebrating the natural flavors of the ingredients she selects for her menus. At Tendrils, she has the added opportunity of collaborating with winemaker Freddy Arredondo to showcase the estate wines of Cave B with carefully crafted food-wine pairings. She creates menus that highlight the unique qualities of each varietal while simultaneously enhancing the inherent flavors of her food selections.
