Meet Our Chefs

Joining the Marcus Whitman Hotel team in April 2011, Grant Hinderliter is our Executive Chef. Attending Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Grant worked at a pan Asian restaurant for two years in Pittsburgh. Moving to Colorado Springs, he was employed at The Broadmoor for six years, working his way up to Junior Sous Chef at a fine dining steak house, The Tavern. He then came to Walla Walla to work at The Marc Restaurant. Grant enjoys using local ingredients as much as possible, as well as organic products which the Walla Walla Valley abundantly produces. His mother and grandmother taught him about gardening and canning foods and were both a strong influence in his culinary career. He is the 'King' of pickling and canning in the kitchen, preserving fresh produce to enjoy throughout our Winter and Spring seasons.

Dawn Evans has been with the Marcus Whitman Hotel since 2004, and is a vital member of the kitchen crew as the Executive Sous Chef. Dawn is one of the key employees in the kitchen. She has shown her dedication, wonderful work ethic and received her training hands-on. In her leisure time Dawn loves hanging out with her family and friends, and going to the movies. Dawn really enjoys her job, when asked what she liked most she replied, “I like making people happy.”

Kyle Daniel is the restaurant team's hard-working Sous Chef, who inspires excellence and creativity across the entire operation.

Will Ostrander serves the culinary team as Chef de Partie, bringing menu orders to life with his meticulous attention to detail.