Chef Shaun McCrain from Copine in Seattle, WA visits with us on The DISH! Be sure to check out the pro tip he gives about cooking meat.
For more on Copine visit: https://www.copineseattle.com
Copine offers contemporary American cuisine executed with classical French technique and attention to detail. Chef McCrain and his team strive to produce balanced, thoughtful plates with influence from around the globe, while General Manager Jill Kinney focuses on relaxed, gracious service that embraces the true concept of hospitality.
Originally from Eugene, Oregon Shaun McCrain returned to the Pacific Northwest after working in some of the best kitchens in the world. A graduate of Seattle Central Community College he started his career at the Painted Table. His travels have led him to Masa's and La Folie in San Francisco, Elysees du Vernet and Taillevent in Paris and the opening team of Thomas Keller's Per Se in New York City. After rising to the position of Executive Sous Chef he headed back to the West Coast to work with former Per Se colleague Christopher L'Hommedieu at Michael Mina.
In 2010 he accepted the position of Chef at Book Bindery Restaurant here in Seattle. After 4 years leading that kitchen he and his wife Jill Kinney departed to begin work on Copine.