head CHEF, Tankard & Tun
Leading the Tankard & Tun culinary team is Chef Rhys Nunnelee. After graduating from culinary school, Chef Rhys spent time cooking in Alaska before landing in Seattle at The Butcher’s Table. From there, he joined the Tankard & Tun team. “I wanted to focus on local seafood—highlighting all the Puget Sound has to offer,” says Chef Rhys. His menus focus on in-season, locally grown, and foraged food, complemented by Pike’s handcrafted beers.