Executive Chef
Joey Serquinia

Joey has over 15 years of culinary experience in Seattle, most recently performing executive chef duties at Txori and the Harvest Vine. As the youngest of 12 children, Joey learned how to cook from his father, who emigrated from the Philippines in 1929. Under the tutelage of Joseba Jiménez de Jiménez at the Harvest Vine, Joey has helped bring the flavors of Spain to the Pacific Northwest, creating traditional Basque cuisine using local, seasonal ingredients. Sitting at the bar at Harvest Vine or Txori, where you get a chance to interact with the kitchen staff, watch your meal being prepared, and be inspired to try something new, is coveted by many local regulars and is recommended for any out-of-town guests looking for a unique dining experience. When Joseba and his wife Carolin decided to open Txori in Belltown, they chose Joey to manage the kitchen and menus. His time at Txori has introduced Seattle to the experience of San Sebastian-style pintxo dining - small but flavorful bites to be savored with a glass of wine or other beverage. When he’s away from the restaurants, he enjoys playing guitar and spending time with his wife and young son. A lifelong musician, Joey performed in original pop bands around Seattle in the late 80s. In the early 90s, Joey took up flamenco guitar as a new challenge, playing with a local flamenco dance group. On a rare occasion, he can be found playing at one of the restaurants after service. more..