Category Archives: Behind the Scenes

  • 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 […]

  • El Gaucho Beef & the Creation of an Exclusive Brand

    This is part two in a four-part series detailing our beef program and what makes it so special.  Did you know the most elite, sought-after Angus beef there is came about through the vision of our founder and owner, Paul Mackay. Since the beginning, we wanted to offer our guests something so exclusive that they’d […]

  • El Gaucho and Beef – A Legacy of Quality

    This is part 1 in a 4-part series to detail our beef program and what makes it so special.  We start at the beginning – why since opening our doors, relationships with our partners are paramount, and we will not settle for anything less than the best. Since Paul Mackay opened El Gaucho in 1996 […]

  • El Gaucho Proudly Employs 67 Sommeliers

    Wine and steak – a classic combination. It’s no surprise that wine is an essential (and fun!) part of El Gaucho Hospitality’s (EGH) business. We love being a catalyst for connections and educating our guests, whether it’s introducing a new wine, or recommending a winery to visit. Staying on top of the ever changing world […]

  • El Gaucho’s Top Three Wine Finds in Napa Valley

    Joseph Romero, current wine captain at El Gaucho Bellevue (he recently transferred from El Gaucho Tacoma), joined 12 wine buyers from around Washington state to visit Napa Valley last month. Besides the opportunity to drink great wine, the main purpose of the trip was to expand El Gaucho’s Napa wine portfolio and stay current on […]

  • El Gaucho now proudly offering Wagyu Beef

    El Gaucho Hospitality was founded on seven key “pillars,” which continue to drive our company forward today. One of those pillars, “building a strong community,” encompasses many groups, two of which include employees and our guests. “ReImagine,” is our company theme this year, and our President and COO, Chad Mackay, asked each restaurant to brainstorm […]