Dime Food Group is a hospitality development studio. We take projects from concept through operations — site, story, kitchen, cellar and the running of the room — with one team accountable for the whole arc.
Nothing in a great restaurant is an accident. Some things are designed; others are inherited, discovered and honored. Either way, everything is chosen.
These choices serve a narrative. The narrative runs through everything — the food, the service, the aesthetic — and guests feel the intention in all of it.
David
Chef. Trained in New York and Italy. Opened restaurants on both coasts and in the Caribbean, then returned home to the orchard. Two-time James Beard Award semifinalist, Best Chef: Northwest and Pacific.
Ian
Wine. Astrophysics at Harvard, quantitative finance in New York and London — then his brother called. He keeps cellars built on relationships with the people who grow things, and engineers the group's systems. Runs the London office (currently his flat): one foot in the vineyards of Europe, the other in the orchards of Washington. James Beard Award semifinalist, Outstanding Wine and Other Beverage Program, 2024.
Kate
Service. The room answers to Kate — the pacing, the warmth, the choreography of a full house. Former maître d' under Jean-Georges; a licensed therapist, with a master's in counseling from Northwestern. That is not a coincidence. Co-founded the Ben's Friends Seattle chapter with David. If the night felt effortless, that was on purpose.