Category Archives: Behind the Scenes

  • El Gaucho Hospitality Changes Name to Fire & Vine Hospitality

    In February 2017, we announced a partnership with Chef Jason Wilson and his restaurants Miller’s Guild, The Lakehouse and Civility & Unrest.  We recently announced the next step in the evolution of our shared management team, now known as Fire & Vine Hospitality. “The name, Fire & Vine, reflects our passion for cooking over live […]

  • Service Charge 101: How this model works for us

    The hospitality industry is evolving in Washington and Oregon, as it is across the country. With recent legislation at the federal, state and city level affecting minimum wage, tip-pooling practices, sick leave and predictive scheduling, it is hard to keep up with all the new rules and terms. When the Seattle City Council voted for […]

  • 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 […]