Chef Jason Wilson Continues Culinary Innovation; Restaurant Space Becomes Culinary Test Lab

Seattle—Aug. 7, 2015—With over a decade of award-winning culinary and service recognition, Chef Jason Wilson along with wife and business partner Nicole Wilson announce the closure of CRUSH in Seattle’s Madison Valley. The move paves the way for Chef Wilson to pursue new restaurants, culinary projects and consultancy work. The 1903 Tudor home that houses CRUSH will transition from a fine dining restaurant to a culinary test lab for Coffee Flour, of which Chef Wilson is executive chef. Diners are invited to celebrate a restaurant legacy through the last night of CRUSH service on Aug. 28.

For 10 and a half years, the restaurant and Chef Wilson generated local and national awards, including Chef Wilson being honored as a Food & Wine “Best New Chef” and receiving the highly coveted James Beard Foundation Award “Best Chef Northwest.” Chef Wilson’s approach to Modern American Cuisine has helped put Seattle in the national culinary spotlight and his innovative techniques constantly push the culinary envelope.

The evolution of CRUSH propelled Chef Wilson’s career to many other projects outside the restaurant, including the opening of his second restaurant, Miller’s Guild, and the success of Chef Jason Wilson Catering. Chef Wilson also serves as executive chef for Coffee Flour, a product created through a pioneering process that converts the surrounding fruit of the coffee bean into a nutrient-dense new super-ingredient.The innovation that has been a hallmark of his culinary career will continue with the announcement of a new restaurant in 2015 as well as his chef consultancy business, which has included such companies as Google, Seattle Chocolates, SousVide Supreme, Vitamix, and Alaska Marine Stewardship Council, among others.

“Nicole and I, along with our staff and guests, are celebrating a restaurant that has been our heart and soul for over a decade. We’re humbled by the recognition over the years and are fortunate to have the support of the dining public through thick and thin. We are thrilled to end the CRUSH phase of our careers on a beautiful high note and to expand with the Coffee Flour Lab and other exciting projects to come,” said Chef Wilson.

CRUSH will continue to offer a daily a la carte menu and tasting menu that pays respect to the seasons as well as signature items including Beef Short Ribs, Seared Foie Gras, Bacon n’ Eggs, Octopus A La Plancha and more. Guests are encouraged to make reservations before final service on Aug. 28.

CRUSH is open Wednesday-Sunday, 5:30-10 pm. The restaurant is located at 2319 East Madison Street, Seattle. For reservations, visit or call 206.30.CRUSH (27874).

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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