the team is...
Josh HendersonFounder | The Skillet Group
So a little about me...I graduated from the CIA hyde park campus in 1998 and from there took a circuitous route to figuring out that I didn’t really enjoy working in restaurants, but loved food, the craft that I belonged to, and creating for people.. I ended up starting a small business in which I worked for photographers as the private chef for the crew on photo shoots, and from that experience got a real grasp on mobile food
So along with my beautiful wife, kelli, my boy huxley, and my pups Lucca and zola, we hope to create business that sustains itself through impeccably executed food, simply done, and regionally relevant.
Jon SeversonPresident l The Skillet Group
I was born and raised in St. Louis, and at an early age I found myself cooking for my family a lot as my Mom had become a vegetarian in the 80‘s (no offense Mom), but someone had to represent the still present meat lovers in the family.
I attended St. Louis University and shortly after I found myself compelled to follow my culinary instincts, and moved to Chicago in 1996 where I worked at James Beard award-winning Spiaggia. After Chicago my first opportunity to get involved in the hospitality side of the Sports and Entertainment industry started with a brief stint in 1998 as Chef for the St. Louis Blues organization and then on to open the Pepsi Center in 1999, home of the Denver Nuggets and Colorado Avalanche where there I met my beautiful wife Marqui. I got to be a part of some pretty cool events like the 2001 NHL All-Star game, Stanley Cup Finals and 2005 NBA All-Star game. In 2006 we moved to Seattle to take on the next chapter of my culinary career as Executive Chef at CenturyLink Field home of the Seahawks and Sounders FC.
Josh and I met in 2012 as we collaborated on bringing more local flair and fun food options to the stadium and fans. A relationship that led to this great opportunity of helping Skillet grow and getting me back to my restaurant roots, and away from the rigors of the Sports and Entertainment hospitality business. I’m looking forward to bringing my background and experience to Skillet at this exciting time in its growth.
I currently reside in Ballard with my wife our son Taggart and daughter Halina.
Nick NovelloSupervising Chef de Cuisine | Skillet Diners
Growing up in the kitchen of my mother's Italian house and my father's work, I was sold at an early age. I received my first stop at the fishermans and crab pot and haven't looked back since.
At the age of 20 I packed my knives and headed to Alaska, cooking my way sometimes for gas through BC. I stopped in Seattle, fell in love with the city and its people, so I broke out my knives and got to work. Initially I worked as the chef for the Matador and later opened Seattle Sonics great, Shawn Kemp's, place.
I felt a bacon and pork belly calling on my life and became the executive sous at Local 360, working for Robin Leventhal where I learned how to rally a team. Leaving 360 for Toulouse Petit, I served again as lead sous but felt the bacon missing in my life. It worked out that Skillet was looking! I was in love, super excited to be apart of this growing local concept.
Greg PetrilloCFO | The Skillet Group
Josh and I met in 2008, shortly after my wife and I moved to Seattle from Atlanta. I have always had an interest in food and thought the concept of providing elevated, exceptional meals in a street food format was a winner. We talked for about a year about strategies to expand the business and in the end, I became an investor in Skillet.
I have spent most of my career in the technology business, having worked throughout the US and Europe. But as the pace of growth within Skillet accelerated, I decided it was time for a career change and so left the corporate world in 2011 to devote my full time energies to expanding the Skillet brand.
What a ride it has been so far! The original street food business has morphed into one of the most exciting catering firms in Seattle. We now distribute our bacon jam to hundreds of retailers throughout the US and Canada. The Skillet Diner continues to attract a loyal following of Skillet fans, more than 16,000 folks every month. And we are so excited to have opened the Skillet:Counter at the Seattle Center Armory. And all of this working with an amazing team of passionate, talented, energetic food professionals across each of the Skillet companies. It has been both the most fun and the hardest work I’ve ever done in my life!
Bob BoschFinancial Manager | The Skillet Group
You could call me a jack of all trades. My duties include cash management, financial statements, payroll, HR, gift certificates, AP, receiving, tax filings, accounting spreadsheets, and office supplies. With over 30 years in the restaurant business, I've done it all.
I was born and raised in Spokane and graduated from Washington State University with a degree in Hospitality Management. After Pullman, there was San Francisco, Portland, Knoxville, New Orleans, back to Spokane, and since 1987 here in Seattle.
Here are a few places I've worked since:
Copper Sky: A superb restaurant killed by a greedy landlord. Now, it's a jewelry shop.
El Gaucho: Awesome Steaks; Outstanding Service.
Ray's: Nice view.
Currently live in the Ballard area with my cat, Bandit. I read a lot (Nelson DeMille is my favorite author) and enjoy doing puzzles, especially Sudoku and its many variations. At sporting events, I cheer for the Mariners, Gonzaga basketball, and Cougar football. I don't do Facebook!
Skillet is fun, innovative, and exciting. I see a bright future for myself here at Skillet.
Serianna BockFinancial Manager | The Skillet Group
It all started when I was a kid, washing dishes and peeling onions for street food events. That was the beginning of the end. I was in love. Street food was the perfect job, seasonal which was perfect for a high-schooler, and it was a real job, no more babysitting.
Well 15 years later after owning my own street food business I decided that I wanted to move back to Seattle, leaving my street food business behind. That was a tough decision, then, I met Skillet. They are street food, they are what and who I know, it was a match!
2012 was full of wonderful events, I got married, we had our first child, and I started working with Skillet. It was full of changes and new adventures and I can’t wait to see what my future brings.
Jill LewallenSales Manager | Skillet Food Products
My Skillet career began in the summer of 2011 and has quickly progressed into the best “first” job I could have ever hoped for.
I grew up as a chicken fried steak-eating kid in Wyoming and migrated to Seattle to study communications and pre- law at the University of Washington. I graduated in 2010 and happened upon Skillet’s call for a sales manager not long after. With a talented chef as a mother and a lifelong salesman as a father, becoming the sales manager for Skillet Foods was a perfect match. I love the challenge and reward my job presents to me each day and I look forward to a very long career with the Skillet family. And having such easy access to our delicious comfort food has turned out to be just icing on the bacon jam cake.
Mike "Mookie" CarterChef de Cuisine | Skillet: Counter
After 8 years of working on Wall St. and in sales I decided that the kitchen would be a place with a little more sanity. Let’s just say I am not always entirely correct. I was born and raised in Brooklyn, New York and I still remember the gold, orange and yellow step stool I used as a child to see over the stove. As a New Yorker from a very diverse background I’ve been exposed to many different flavors and cuisines from all around the world.
I moved to Miami in 2005, than back to New York a year later cooking along the way. It wasn’t until I found myself in Seattle that both literally and figuratively the spark was ignited. Although New York is a food mecca in its own right, Seattle has the local passion, that unsaid and understood craftsmanship that my heart longed for. After finding Skillet Counter in 2012, meeting the people, working with the staff and seeing the meticulous care for local, fresh, and sustainable product I was won over. Although leaving for a brief stint after a year and a half to join Chef Brendan McGill and James Pech to open Altstadt my heart was left at Skillet.
I feel passion comes from within and generally it is not a learned trait. I have been in the food industry for over 15 years and although my path hasn’t always been a straight one, the kitchen is where I have always returned. It is the source of my sanity and foundation of my passion for food.
Katie BenjaminGeneral Manager | Skillet Street Food & Catering
I think that there are certain things in this world that choose you. For me, one of those things has been Hospitality. I love everything about it and always have. When I was a little girl I made place cards for nearly every meal, written in my best penmanship, with a calligraphy pen (that I assured my father I could not live without). Perfectly creased little tents branded with my parents’ and brothers’ names on them graced every setting. I would set the breakfast table with napkins folded into birds of paradise and I demanded that we put the milk into a china pitcher before I put it on my frosted flakes. This drove my mother crazy, and often made me late for my school bus, but I love the little details.
Holidays always meant that the lace tablecloth would go to the special dry cleaners downtown – the one that used real starch to make it lay flat. I spent the night before our extended family arrived setting the table full of glassware and silver that I would adjust countless times. I always wanted to drink my juice out of the crystal glassware. I would pour over cookbooks and insist that we make everything from scratch. My mother would suggest a store bought pie and I would wail in agony, I wanted to make my own crust, I wanted to bake a pumpkin.
As an adult I refuse to wait for a holiday to host a dinner party. My favorite party as of late was a meatloaf party where we played every song sung by Meatloaf while we made a meatloaf - just like the one you can order at the Skillet Diner. It was an epic dinner party, great music, great people and great food. Eating foods made from scratch is still important to me, I believe that is one of the best things you can do for yourself. I think that is one of the reasons I respect the food at Skillet. So much of what we serve is made in house and only from high quality ingredients.
As a gal who grew up on the East Coast, it was hard to imagine any place I wanted to be more than New York City. I took a dream job planning events onboard cruise ships with plans of returning to the city. The cruise lines took me all over the world, but docked one summer day in Seattle. One look at a clear Seattle view and I knew I was here to stay. The Pacific Northwest is such a great playground and the food scene here…well…hello gorgeous!!!
People and food are two of my favorite things, I consider myself lucky have the privilege of planning your event with you. Skillet allows me to travel all over the Pacific Northwest to throw parties and feed people. Can life get any better for this girl? Give me a call, or send me an email, and let’s get this party started. Don’t worry - you can pick the soundtrack.
David Van GelderChef de Cuisine | Skillet Street Food & Catering
I was raised on the southern coast, in Mobile, Alabama, where my grandmother was the largest influence on my motivation to pursue cooking as a career. As a teenager, my family moved to Sunriver, Oregon and I began my professional career, training under Chef Rick Ramsey throughout high school.
After high school, I attended the Western Culinary Institute in Portland and upon graduation, gained a position in the cruise industry where I remained for 10 years, working from sous chef to executive at age 24.
But the cruise industry is not forever, and after leaving the ships, I landed in Seattle, working as executive chef at Teatro Zinzanni, developing menus and working for Tom Douglas.
I feel as though my past experience has prepared me for my role as Chef de Cuisine at Skillet Street Food and Catering. We have a great team and it is exciting to develop new menus and deliver the Skillet food experience around the Seattle area for wedding receptions, corporate events, and weekly street food locations.
Jessica Paul-JonesSales Manager | Skillet Street Food & Catering
Hi, I'm Jessica.
I'm a northwest native who loves two things: delicious food and to plan ahead. So naturally, Skillet's Catering and Event Team fits like a glove!!
I've been involved in the food industry since I was 16 years old. After moving north from a tiny town in southern Washington to attend Seattle University, I became more and more interested in the organizational end of the restaurant industry. I popped over to DC for a minute with the love of my life and was exposed to a whole new world of fine dining.
Now that I'm back on the coast of my preference, I want nothing more than to help our clients at Skillet find the perfect balance between a stand-out fine dining experience, and the comfort of Grandma Pearl's Sunday Suppers.
So let's make beautiful food memories together...and I'll remember to pack the forks!
Cara MasinoGeneral Manager | Skillet Diner Ballard
I’ve been working with and around food for a long time. My first job in the food industry was pulling soft serve cones at Dickie’s Frozen Custard in Washingtion, DC. It was a natural progression to serving and bartending at popular Georgetown eateries. The hard work, dynamic personalities, and shameless fun were impossible to abandon and I was sucked in to the industry.
Over the next 15 years I worked through the front of the house, back of the house, and into management in DC, NJ, and NYC. In 2010 I moved to Seattle and have embraced the beauty, passionate food culture, and unpretentious homage that this city gives it glorious bounty.
I appreciate every aspect and level of running a food service business. I have always felt that feeding people is a most humble honor; in my Italian family, eating together and making people feel at home are gestures of respect and love. This foundation is my compass as I grow personally and professionally.