Greg Atkinson

Greg Atkinson
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Greg develops menus and recipes for Ogo, a certified organic retailer that delivers quality sustainably grown and freshly prepared breakfast lunch and dinner to the workplace, with stores in Orange County, Los Angeles and Seattle.

Greg Atkinson
Greg's Featured Recipe
Easy Tart Shell

Click here for recipe

Greg Atkinson is a chef and the leading voice in Pacific Northwest Culinary trends. He is the author of the seven cookbooks including, Greg Atkinson's In Season: Culinary Adventures of a Pacific Northwest Chef, and a contributing editor to Food Arts. He also writes the Taste column for Pacific Northwest Magazine, Sunday newsmagazine of The Seattle Times


As a lively food commentator, he is regularly featured in radio and television including "The Beat" on KUOW, Seattle's NPR affiliate.


Greg is active in the International Association of Culinary Professionals (IACP), and has served as Convivium Leader for Slow Food Seattle. He was featured in the 2005 season of the James Beard Award winning PBS series Chefs A'field, and was the host of KCTS Chefs 2006.


He lives west of Seattle, on Bainbridge Island with his wife and two sons on a peaceful acre with a small orchard of century-old apple trees, fig trees, grape vines and an organic flower and vegetable garden.


Greg's website:

Latest Recipes

Beef Stew

For many people, homemade Beef Stew is one of the top classic comfort dishes. Warm and hearty, the tasty combination of vegetables and beef is the perfect dish to eat on a cold winter's day after work or school. This recipe from Chef Greg Atkinson is an elegant and delightful take on the classic beef stew and features generous amounts of root vegetables, peas, and beef. Warm up inside and out when you take a sip of this easy beef stew recipe!

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Easy Tart Shell

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Fennel Soup with Pernod Cream

Traci des Jardins is one of the most talented chefs working on the West Coast. When I dined at her restaurant, Jardinière, a few months a...

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Cucumber Soup with Watermelon Jelly

This soup, although it owes something to gazpacho, owes more to the kinship I have always sensed between cucumbers and watermelons. Slice...

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San Francisco–Style Seafood Stew

On parts of the globe where people and the sea come together, seafood stew is almost ubiquitous, and the West Coast of North America is ...

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Alaska Scallop Salad

Sizzling in a crisp coat of Asian breadcrumbs, sweet Alaska scallops are superimposed against a bed of slightly bitter greens tossed in a...

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Twice-Roasted Miniature Pumpkins with Onions and Thyme

At Thanksgiving, these filled pumpkins make a nice vegan or vegetarian option for members of the party who don’t enjoy turkey. Served wit...

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Hippie Farfalle with Pine Nuts, Currants, and Kale

The Encarta World English Dictionary defines a hippie as “a young person, especially in the 1960s, who rejected accepted social and polit...

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Dead Head Pad Thai

Before he settled down and became a stockbroker and financial planner, my wife’s cousin Bob, who stood up for me as a groom’s man at our ...

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Grilled Tuna Steaks with Papaya Lime Panache

A long time ago, I used to serve Pacific swordfish steaks with this same papaya panache. I was under the impression that, unlike Atlantic...

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Tonkatsu or Breaded Pork Cutlets

A conjunction of the Japanese word for pork and the English word “cutlet,” tonkatsu is a pork dish that sprang out of Japan in the late n...

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Stir-Fried Broccoli and Shiitake Mushrooms with Oyster Sauce

Mushrooms, technically speaking, are not vegetables at all; rather, they are among the fungi, a separate order of living things that are ...

(1 Votes)
Cookbooks, etc

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