Craig Breeden started with Ivar’s Restaurants in 2002 as a sous chef at Ivar’s Mukilteo Landing and now as the executive chef of the restaurant. Hailing from Helena, Montana, Craig began his cooking career at age 17 as a prep cook at the city’s well-loved The Night Owl Restaurant. Knowing that a culinary career was something he wanted to pursue, Craig decided to attend the West Culinary Institute in Portland, Oregon where he graduated with honors in 1989. In the years following, he held te...

Craig Breeden started with Ivar’s Restaurants in 2002 as a sous chef at Ivar’s Mukilteo Landing and now as the executive chef of the restaurant. Hailing from Helena, Montana, Craig began his cooking career at age 17 as a prep cook at the city’s well-loved The Night Owl Restaurant. Knowing that a culinary career was something he wanted to pursue, Craig decided to attend the West Culinary Institute in Portland, Oregon where he graduated with honors in 1989. In the years following, he held tenures at Portland Golf and Country Club, Epitome Restaurant in Sun Valley, Idaho, Salishan Lodge in Lincoln City, Oregon, Sun Mountain Lodge in Winthrop, Washington, and Emory’s in Silver Lake, Washington before heading to the Seattle area. He currently oversees kitchen operations and develops seasonal menus daily specials, and recipes utilizing the freshest, most local seasonal produce and seafood available.