Category Archives: Behind the Scenes

  • Mackay Family Trip to Argentina

    By: Chad Mackay, President and COO We traveled to Argentina in the spring of 2017, and have received quite a few questions about our trip, so I thought I’d share some of the highlights. Everything that I’ve listed was outstanding and highly recommended.  I’ve included the websites, which most have an English version. I would […]

  • The evolution of the building at Seattle’s First and Wall Street

    From Union Hall to Restaurant—the evolution of the building at Seattle’s First and Wall Street This is one in a two part series detailing the structure at First and Wall, now home to El Gaucho Seattle and the Inn at El Gaucho. Part one takes us from construction to El Gaucho’s opening in 1996. Part […]

  • “Whidbey Approach – I’m losing my engine!”

    By Chad Mackay, El Gaucho Hospitality President and COO I’ve always loved to fly. I grew up in a family of pilots – my dad was a bush pilot in Alaska and his brother, my uncle Don, retired as a 747 pilot. They built kit planes growing up, and I inherited that same fascination with […]

  • Which Whiskey Gets the Rose?

    Mark Joseph and Matthew Meskel have been staples at El Gaucho Portland as bartenders for years – over 15 years and 14 years, respectively. They recently had the opportunity to travel to Kentucky to blend a barrel of Woodford Reserve bourbon exclusively for El Gaucho. Mark writes about their trip in this recap: We have […]

  • Gillian’s Adventure to Oregon Pinot Camp 2015

    Our family of restaurants constantly works to bring our guests the best that the world has to offer. An important component to accomplish this is through the continuing education, training and professional development of our employees. We offer opportunities for all of our employees to further their knowledge so that they can continue to be […]

  • El Gaucho Chefs recap their trip to Wooster, OH

     Two of our chefs – El Gaucho Seattle’s Executive Chef Matt Brandsey, and El Gaucho Bellevue’s Sous Chef Sarah Brinlee, were invited to attend the Certified Angus Beef ® Chef Summit held in Wooster, Ohio last week. The Chef Summit is a chef only event with sessions covering meat science, menu ideation, and product utilization. Chef […]

  • The Evolution to Include Grass-Fed, Kosher, and Wagyu

    This is the last segment in a four-part series detailing our beef program and what makes it so special. While our owner and founder, Paul Mackay, helped to create the most elite, sought-after Angus beef program with Certified Angus Beef®, and took that a step further to create a natural program, our guests are also […]

  • The Evolution to Natural Beef with Niman Ranch

    This is number three in a four-part series detailing our beef program and what makes it so special. Not only did our owner and founder, Paul Mackay, help create the most elite, sought-after Angus beef program with Certified Angus Beef, but he took that a step further to create a natural program. Since the beginning, […]

  • Beef Round-up: The Science Behind the Steak

    Our mission is to always provide the very best steaks to our guests. Three members of our team took a trip behind the scenes to learn more about the Certified Angus Beef ® brand that we serve. Sarah (Brinlee) Scott, Sous Chef at El Gaucho Bellevue, shares about her experience. I had the great pleasure […]