Our team is...
- Crellin Pauling
- Vice President | The Skillet Group
I am a Seattle native. I entered the restaurant biz in 2006 and by 2008 I was loving the work as the manager of the bar and blues venue, Alligator Soul, in Everett, Washington. The highlight for me was handcrafting cocktails and creating a great experience for every individual guest. From working in the trenches, I gained experience and know-how that brought awareness to developing working operational procedures. I joined Skillet for the launch of the Capitol Hill diner in May of 2011. Working with a group of like-minded individuals with passion for what they are creating continues to be a rewarding experience.
- Greg Petrillo
- CEO | The Skillet Group
Josh and I met in 2008, shortly after my wife and I moved to Seattle from Atlanta. I have always had an interest in food and thought the concept of providing elevated, exceptional meals in a street food format was a winner.
What a ride it has been so far! The original street food business has morphed into one of the most exciting catering firms in Seattle. We now distribute our bacon jam to hundreds of retailers throughout the US and Canada. The three Skillet diners continue to attract a loyal following of Skillet fans, and the Skillet Counter at the Seattle Center Armory is a favorite food destination for tourists visiting our city throughout the year. All of this working with an amazing team of passionate, talented, energetic food professionals across each of the Skillet companies. It has been both the most fun and the hardest work I’ve ever done in my life!
- Ann Downs
- President | The Skillet Group
I came to Skillet after fifteen years in the wine industry, where I was fortunate to work for some of the finest producers in Oregon and Washington. Financial management in small, local companies is my niche, and a switch I made a few years out of business school. After many years with major banking organizations, I’ve found my place in small, creatively-centered cultures and have never looked back. Long an avid student of food, cooking, and wine, I am lucky to have found an opportunity to marry my skills and interests and am delighted to be a part of the Skillet team.
- Bob Bosch
- Financial Manager | The Skillet Group
I was born and raised in Spokane and graduated from Washington State University with a degree in Hospitality Management. I managed restaurants in New Orleans, Knoxville, Portland, and the Bay Area. In the 80's I moved to Seattle and spent some time working for Copper Sky, El Gaucho, and Ray’s before I came to Skillet in 2011.
At Skillet I have been keeping busy with accounts payable, payroll, taxes, and health insurance. When not working, my hobbies are reading (DeMille’s my favorite) and hoping the Mariners will win the World Series in my lifetime.
- Ani Pendergast
- Director of Marketing | The Skillet Group
After a long and winding road I am happy to call Skillet home. I moved to Seattle right out of High School and graduated with an AAA in Photography. Then I spent my twenties as if I were retired traveling the globe. 10 years of living out of a backpack finally got to me and I was accepted into the Electronic Design and Multimedia Program at the City College of New York. My husband and I have settled down outside of Seattle with our daughter and dog. Its great to be back in the PNW and even better to apply my NYC skills to Skillet.
- Jessica Paul-Jones
- Director of Catering Sales & Delivery
I'm a northwest native who loves two things: delicious food and to plan ahead. So naturally, Skillet's Catering and Event Team fits like a glove!! I've been involved in the food industry since I was 16 years old. After moving north from a tiny town in southern Washington to attend Seattle University, I became more and more interested in the organizational end of the restaurant industry. I popped over to DC for a minute with the love of my life and was exposed to a whole new world of fine dining while working in the Events Department for Jose Andres. Now that my husband and I are back on the coast of our preference, I want nothing more than to help Skillet’s clients find the perfect balance between a stand-out fine dining experience, and the comfort of Grandma Pearl's Sunday Suppers. So let's make beautiful food memories together...and I'll remember to pack the forks!
- Mike "Mookie" Carter
- General Manager | Skillet Counter & Skillet Regrade
After 8 years of working on Wall St. and in sales I decided that the kitchen would be a place with a little more sanity. Let’s just say I am not always entirely correct. I was born and raised in Brooklyn, New York and I still remember the gold, orange and yellow step stool I used as a child to see over the stove. As a New Yorker from a very diverse background I’ve been exposed to many different flavors and cuisines from all around the world.
It wasn’t until I found myself in Seattle that both literally and figuratively the spark was ignited. Seattle has the local passion, that unsaid and understood craftsmanship that my heart longed for. After finding Skillet Counter in 2012, I was won over. I have been in the food industry for over 15 years, and although my path hasn’t always been a straight one, the kitchen is where I have always returned. It is the source of my sanity and foundation of my passion for food.
- David Van Gelder
- Chef de Cuisine | Skillet Street Food & Catering
I was raised in Mobile, Alabama, where my grandmother was the largest influence on my motivation to pursue cooking as a career. After working for years in Oregon, I landed in Seattle, working as executive chef at Teatro Zinzanni, developing menus and working for Tom Douglas.
I feel as though my past experience has prepared me for my role as Chef de Cuisine at Skillet Street Food and Catering. We have a great team and it is exciting to develop new menus and deliver the Skillet food experience around the Seattle area for wedding receptions, corporate events, and weekly street food locations.
- Dave Sargent
- Sous Chef | Skillet Regrade
I have always enjoyed food and the creative process of completing a dish, so after stand out track career at Eastern Washington University, I decided to get a cullinary degree. I started working for the Barking Frog in Woodenville and quickly began to understand professionalism and creativity in a kitchen. I took on a position as Kitchen Lead at the Sand Point Country Club, but wanted to come into Seattle and found a home at Skillet. Now that my culinary career is going full steam ahead, it’s time to start getting back in running. Maybe Greenlake this weekend, or next weekend.