Executive Chef Cody Westerfield is back at the helm of Lecosho after spending some time at Cicchetti, where he expanded his repertoire. Cody’s culinary career first began in Seattle kitchens like Via Tribunali and Boom Noodle. He then spent time cooking in a variety of kitchens across Europe, including Paris, the Black Forest and Hotel Waldstatterhof in Lucern, Switzerland. When he is not enjoying the food, people and environment of Lecosho, Westerfield can be found exploring the “seed-to-plate” approach at Tuk Muk Farms in Woodinville. He harvests product for both Lecosho and his catering company, De La Soil.