About Our Chef

Executive Chef – Nick Musser

QUESTIONS & ANSWERS

What’s your Training Ground?

After spending years underfoot in Mom's kitchen, I moved to Seattle, and had the opportunity to work with Chef Christine Keff. Then, I say my, education into seafood, wine and produce truly began. Under her tutelage, I developed my own cooking focus and personality, and continued to evolve my own style at restaurants like McCormick and Schmick’s, Yarrow Bay Café, Flying Fish, and now icon Grill. Today, on my own, I am always looking for new ways to challenge and diversify my palate and continue my culinary growth.

Who is the person you Most Admire?

My wife Erin. After her diagnosis with Multiple Sclerosis in 1998, and the birth of our child in 2002, I realize what a strong capable woman I married. She makes me proud!
(Chef Nick received Redbook’s Magazine “Husband of the year award in 2000”)

"If I weren't doing this I'd be.....?

A classical violist playing and teaching in chamber groups and symphonies all around the West Coast.

What’s your favorite dish to prepare?

This changes constantly, as I am always cooking new things to develop our menu. Right now I am enjoying cooking the Snake River Valley Pork Shank for our new summer menu. We cure it, smoke it and then slow braise it in our sweet cherry barbeque sauce. It's served with a sweet corn pudding and fresh sauteed mustard greens. Fall off the bone tender and delicious, I can't get enough.

What’s your favorite dish to eat?

Off the icon menu I love eating the Peppercorn Roquefort Sirloin. At home, I am enjoying the bounty of tomatoes, lettuce, beans and other fresh vegetables from my garden.