Chef Renee Erickson built a restaurant empire from the bounty of the Pacific Northwest

As a child, Chef Renee Erickson would go salmon fishing with her father. And fruits and vegetables came from the family garden. She’s taken that grounding in the fabulous foods of the Pacific Northwest and built a celebrated group of Seattle restaurants that serve up a range of cuisines, heavy on local seafood. She bought her first restaurant at the age of 25, she’s seen all the ups and downs of the restaurant business, and in this conversation, she is brutally candid about the financial challenges

facing her and other restaurateurs in today’s tough economy.

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