Discover “Crave” with visionary chef Adam Hegsted

Crave Northwest was a vision born from the mind of local chef, Adam Hegsted. Over the past few years he noticed more and more chef’s in town creating independent restaurant and staying here to watch them grow and see them through. Spokane’s food scene has been blossoming as chef’s are taking some chances and introducing riskier menus. Crave Northwest will serve as a catalyst for keeping the momentum of culinary and arts growth in Spokane. Hegsted wants to strengthen the bond and sense of community among local chefs and creators in town.

Adam Hegsted is a Pacific Northwest Native and he grew up right here in Spokane. He has over 21 years experience in the food industry, 15 of those as a chef. He started his food career as a dish washer at Marie Calendars and worked his way up to the esteemed positions he holds today as the chef at The Wandering Table, Yards Bruncheon, and the Gilded Unicorn. In addition, he is also the owner of Eat Good Group and Le Catering Co. He gets his inspiration from the bounty of the surrounding region, seasonal cuisine and he loves to re-create nostalgic food from his past.

Hegsted graduated from the NW Culinary Academy and Art Institute of Seattle. He is a strong advocate for improving the food and arts culture in Spokane. He has worked hard to transform the Spokane food scene away from the culinary dessert it was for so many years, into a place for thriving tourism and culture. The Crave Northwest event is the perfect way to bring the well-deserved food recognition to our little pocket of paradise in the Pacific Northwest, Spokane.

More on Adam Hegsted…

Why did you decide to become a chef? 

He says he sort of fell into it. Adam started as a dishwasher at Marie Calendars and always idolized the line cooks. He kept moving up and progressing. He really enjoys being around people and cooking, so what better profession than becoming a chef.

What did you like best about the education experience?

At SCC, he was able to learn the fundamentals, how to be a great cook. He attended the program there for 2 years.

After that, he attended the Art Institute of Seattle where he was trained at a higher level and slower pace. During this schooling he learned to take things apart and dig deeper.

Is there a chef you admire the most? Why?

Hegsted is big on studying other chefs and food. He is always improving his craft, learning, and studying other methods or learning how other chefs manage their kitchen. He admires Thomas Keller, CA.

What set of skills or characteristics do you have that you think set you apart?

He is big on modernizing nostalgic foods. Adam is not afraid to push the envelope and try quirky or non-traditional methods. This shows authenticity. He tries to put himself in the food and let his personality show through.

When not working, what do you like to do?

He is usually working on home improvement projects but he really enjoys spending time outdoors kayaking, hiking, and traveling. He tries to travel somewhere every few months.

Where do you like to eat around Spokane?

(He didn’t want to leave anyone out- so these are just SOME of his favorites) Ruins, Central Food, Durkins, Casper Fry, Elk. In Coeur d’Alene- Syringa.

What do you cook at home?

He loves experimenting with ethnic recipes specifically Thai, Indian, and Korean.

What ingredients do you like to work with?

Deviled eggs. He likes to put a little bit of a different spin on these at each of his restaurants in town. This goes along with his love for the nostalgic. He enjoys creating a simple food that we all know and recognize and changing it up and making it something surprising and wonderful.

What can we expect from the different events at Crave?

Thursday 6/15- Seafood Bash from 6-9 pm

Friday 6/16- Grand Tasting 1-5 | Street Food Market 6-9 The night time events are expected to be a little more formal than the Tastings.

Saturday 6/17- Grand Tasting 1-5 – Sample from food purveyors, wineries, breweries, cocktail and craft-drink providers artisans, makers, brewers. Demonstrations- chef on stage showing you his methods | Fire & Smoke 6-9

Sunday 6/18- Father’s Day Brunch. This will be a sit-down meal served buffet style with a Bloody Mary bar.

What are your favorite things to eat at your restaurants?

The Wandering Table- Steelhead, Pastrami Duck, Popcorn Cauliflower

Yards- Banana Pancakes, Breakfast Tacos, Huevos Rancheros


Other local chefs attending Crave include Chad White (Zona Blanca) and Ian Wingate (Table 13).

CRAVE, the Inland Northwest’s premier food and drink celebration, will be held June 15-18 at CenterPlace, a state-of-the-art 54,000 square foot event facility at Mirabeau Point Park in Spokane Valley.  Presented by the city of Spokane Valley, CRAVE is a unique culinary event what will showcase the talents of visionary chefs, culinary professionals and craft-drink providers.

Attendees will have the opportunity to interact directly with  chefs, exhibitors and culinary professionals through tastings, culinary events and special presentations.

Other Information:

Casual dress, outdoor tastings, indoor rock-star chef demonstrations, walk around tastings of food, wine, beer, spirits. Must be over 21 years of age.

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