Executive Chef Devin Kellogg has been in the restaurant and hospitality industry for more than 20 years. His focus is on seasonal and locally-sourced menus and he prides himself on his creativity, efficiency and strong work ethic. Devin oversees Semiahmoo Resort’s catering operations, special events, and two restaurants, Packers Kitchen + Bar and Great Blue Heron Grill. In this role, he looks to continue his passion for great food and amazing products by utilizing the world-class goods that Whatcom and Skagit County have to offer.
Outside of the kitchen, Devin is passionate about travel and ongoing learning. Devin was selected as an official delegate for Slow Food Terra Madre Convention in Turin, Italy and returns to Turin every two years for this global culinary convention. He continues to follow Slow Food’s goal to recognize and preserve endangered culinary products and techniques by studying and incorporating them into his repertoire. He has traveled and taken culinary classes in many countries in Central and South America, Europe, Asia, and the Caribbean.