Our team is...
- Jon Severson
- President | The Skillet Group
I was born and raised in St. Louis, and at an early age I found myself cooking for my family a lot. I attended St. Louis University, and shortly after, moved to Chicago where I worked at James Beard Award winning Spiaggia. Later, I worked as Chef for the St. Louis Blues organization and the Pepsi Center, home of the Denver Nuggets and Colorado Avalanche. In 2006, my wife Marqui and I moved to Seattle when I took the Executive Chef position at CenturyLink Field.
Josh and I met in 2012 as we collaborated on bringing more local flair and fun food options to the stadium and fans. That relationship that led to this great opportunity of helping Skillet grow and getting me back to my restaurant roots. I’m looking forward to bringing my background and experience to Skillet at this exciting time in its growth.
I currently reside in Ballard with my wife our son Taggart and daughter Halina.
- Crellin Pauling
- Director of Operations | Skillet Restaurants
I am a Seattle native. I started my professional career in real estate but quickly fell in love with the pace and personal interaction of the restaurant industry. 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.
- Nick Novello
- Executive Chef | Skillet Diners
Growing up in my Italian mother's kitchen and my father's restaurant, I was sold on cooking at an early age. I received my first job at 13, at Fisherman's Restaurant in San Clemente, California and haven't looked back since.
I felt the bacon and pork belly calling and I became the Executive Sous at Local 360, working for Robin Leventhal where I learned how to rally a team. Leaving 360 for Toulouse Petit, I served again as Lead Sous, but felt the bacon missing in my life. It worked out that Skillet was looking to hire! Conceptually, I was in love and super excited to be apart of this growing eat local concept. The food I now create is driven by heritage and sustainable farms, as well as local companies with similar ideals. We keep it fresh and made with love from the source to the plate.
When I take my apron off, I unwind at home with my wife Deanna and our babies Lux & Layla.
- Greg Petrillo
- CFO | 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
- Financial Director | 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. After Pullman, there was San Francisco, Portland, Knoxville, New Orleans, back to Spokane, and, since 1987, here in Seattle.
Currently live in the Ballard area with my cat, Bandit. I read a lot (Nelson DeMille is my favorite author) and enjoy doing puzzles, especially Sudoku and its many variations. At sporting events, I cheer for the Mariners, Gonzaga basketball, and Cougar football. Skillet is fun, innovative, and exciting. I see a bright future for myself here at Skillet.
- Ani Pendergast
- Marketing Manager | 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.
- Mike "Mookie" Carter
- Chef de Cuisine | Skillet: Counter
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.
- Jill Paxton
- Operations Manager | Skillet Food Products
My Skillet career began in the summer of 2011 and has quickly progressed into the best “first” job I could have ever hoped for.
I grew up as a chicken fried steak-eating kid in Wyoming and migrated to Seattle to study communications and pre- law at the University of Washington. I graduated in 2010 and happened upon Skillet’s call for a sales manager not long after. With a talented chef as a mother and a lifelong salesman as a father, becoming the sales manager for Skillet Foods was a perfect match. I love the challenge and reward my job presents to me each day and I look forward to a very long career with the Skillet family. And having such easy access to our delicious comfort food has turned out to be just icing on the bacon jam cake.
- Katie Benjamin
- General Manager | Skillet Street Food & Catering
I think that there are certain things in this world that choose you. For me, one of those things has been Hospitality. I love everything about it and always have. Holidays always meant that I would pour over cookbooks and insist that we make everything from scratch. My mother would suggest a store bought pie, and I would wail in agony. I wanted to make my own crust; I wanted to bake a pumpkin.
Eating foods made from scratch is still important to me; I believe that is one of the best things you can do for yourself. I think that is one of the reasons I respect the food at Skillet. So much of what we serve is made in-house and only from high-quality ingredients.
- 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.