Growing up watching Julia Child and The Galloping Gourmet, Graham Kerr, Somerville knew he wanted to be part of the restaurant industry from a very young age. He first learned Northwest cuisine working as a prep cook at Mendel’s Port of Tacoma Inn in 1983, and by the age of 18, he had worked his way up to sous chef at Johnny’s Dock restaurant. He held his first executive chef position in Seattle at Mama Melina’s/Leo Melina Ristorante, where Melina Varchetta – Mama Melina herself – ment...

Growing up watching Julia Child and The Galloping Gourmet, Graham Kerr, Somerville knew he wanted to be part of the restaurant industry from a very young age. He first learned Northwest cuisine working as a prep cook at Mendel’s Port of Tacoma Inn in 1983, and by the age of 18, he had worked his way up to sous chef at Johnny’s Dock restaurant. He held his first executive chef position in Seattle at Mama Melina’s/Leo Melina Ristorante, where Melina Varchetta – Mama Melina herself – mentored him throughout his tenure. From there, Somerville held the executive chef role at several Seattle area restaurants, including Umberto’s Ristorante, The Wedge Catering, Pro Sports Club, Sodexo USA, Palomino Restaurant and Anthony’s at SeaTac International Airport. Drawing from his experience as well as Seattle’s thriving restaurant scene, Somerville has developed a cooking style that’s both innovative and traditional. As executive chef of Ivar’s Salmon House, he brings a passion to creating the finest quality Northwest seafood dishes in honor of the vision that Ivar Haglund brought to Seattle back in 1938.