Our Team

Service, Sustainability, Stewardship

Our staff strives to deliver the highest level of service to every guest and is equally committed to serving the environment and community. Along with sourcing ingredients from local producers and farmers, we continuously seek new ways to use area suppliers, assisting the economy and agricultural community. We are dedicated to reducing our environmental footprint with sustainable business practices, including recycling, composting, and reuse of products.

Dalis Chea, Executive Chef and Owner
Dalis Chea began creating tasty treats at an early age while working at his parent’s bakery. He has since graduated from Le Cordon Bleu Culinary Arts Program in Portland and worked under executive chef Greg Atkinson at Canlis Restaurant and chef Kevin Davis at Oceanaire. As the executive chef for Herban Feast and Fresh Bistro, Dalis pairs his culinary expertise with his passion for local and fresh ingredients to produce flavorful and seasonal delicacies.

BJ Duft, Owner
BJ Duft combined his passion for cooking, event planning and herb gardening to create Herban Feast Catering, and now Fresh Bistro. He brings more than 25 years of experience in the food service industry, and leads the company’s commitment to excellent customer service and delicious food, using locally grown, farm-fresh ingredients. His vibrant involvement in the community, reputation as a relationship-builder, and dedicated support for other area businesses make him an asset to the industry. BJ is a graduate of the WSU Hospitality Management program.

Luke Koplin, Chef-de-Cuisine
Luke has always tied food to discovering new experiences, from learning new things as a child while eating his mom’s home cooking, to excitement over working with new ingredients at Fresh Bistro. Fishing and hiking in his time off, Luke will always make time for soccer and his mom’s meatloaf.

Our Partners

Each menu creation is inspired by our passion for bringing sustainable and eco-friendly ideals to the table through an inovative and savvy use of the season's best from local food producers. Here are a few of our favorites:

• Alden Farms (Monroe, WA) - potatoes
• Alvarez Organic Farm (Yakima, WA) - onions and leeks
• Foraged and Found Edibles (Pacific Northwest) - mushrooms and berries
• Full Circle Farms (Carnation, WA) - beets, carrots, herbs, peas & beans
• Harris Farms (San Joaquin Valley, CA) - beef, almonds and oranges
• Holmquist Orchards (Lynden, WA) hazelnuts
• Loki Fish Company (Puget Sound to Alaska) - wild line caught salmon
• Mt. Townsend Creamery (Port Townsend, WA) - various cheeses
• River Valley Ranch (Fall City,WA) - goat cheese
• Stoney Plains Organic Farm (Tenino,WA) - stone fruit
• Taylor Shellfish Farms (Puget Sound) - oysters, clams, mussels, goeduck
• Tiny’s Organics (East Wenatchee, WA) - tree fruit
• Tonnemaker Orchards (Central Washington) - tree fruit and delicate squash
• Willie Green’s Organic Farm (Monroe, WA) - salad greens and veggies
• Theo Chocolate (Seattle, WA) - Fair Trade-Organic Chocolates

Stay Tuned for More About Our Staff & Food Producers