Bar Manager: Veronika Groth. Veronika has been bartending in Seattle for many years spending the early part of her career at the storied Jimmy Woo’s Jade Pagoda. She refined her talents, and use of interesting ingredients, at Oliver’s Twist in Phinney Ridge. She has been with Poppy since opening night, in September of 2008. Her specialty cocktails are focused on incorporating ingredients from the herb garden and surprising elements from the Poppy kitchen.
Guest Relations Manager/Host: Kate Johnson. Kate has been orchestrating the flow of the Poppy dining room since 2008. Her welcoming presence is well-known among guests, and her gracious manner makes everyone feel like old friends. Guests who have come to rely on Kate’s assured air at the host stand are often surprised to find her missing a few nights a week. But everyone needs a day, or two, off and Kate’s outside pursuits keep her well-occupied.
Wine Director: Bennett Slothower. Bennett has been a key member of the Poppy staff since its 2008 opening. Now his love of wine and education have lead him to his Level 3 advanced certification with the Wine and Spirits Educational Trust (WSET). As the wine director at Poppy, he is able to utilize talents from his previous profession—high school English teacher—to share his knowledge of great wines with guests and staff.
Executive Chef: Kyle Noyce. First hired on as a line cook when Poppy opened in 2008, Kyle quickly advanced to sous chef, and not long after proved himself the ideal candidate for chef de cuisine. With the opening of Jerry’s second restaurant, Lionhead, Executive Chef was the next, well-deserved, step. Kyle’s travels through Southeast Asia have a strong influence on his cooking, which can be seen reflected on the Poppy menu.
Chef/Owner: Jerry Traunfeld. Jerry is well known for his innovative use of herbs and spices. Before opening Poppy, Jerry was Executive Chef at The Herbfarm Restaurant for 17 years, where he garnered national acclaim for orchestrating local seasonal Northwest menus. Jerry’s many recognitions include the James Beard Award for Best American Chef/Northwest and Seattle Met Magazine’s Chef of the Year for 2015. He is the author of two award winning cookbooks, The Herbfarm Cookbook and The Herbal Kitchen. He has been featured in The New York Times Magazine, Fortune, Food and Wine, Bon Appetit, Sunset and many other publications and his television appearances have included Top Chef Masters and Martha Stewart Living.
“Best Northwest Cuisine” – Seattle Magazine December 2012
“Hottest table in town” – Seattle Magazine
2011 top 25 restaurants – Seattle Metropolitan
1 of 10 Best Restaurants 2009 “the best chef in Seattle” – Seattle Metropolitan
1 of 50 Top New Restaurants in the World – Conde Nast Traveler Hot List
1 of 50 Best New Restaurants in the U.S. – Travel and Leisure
“It is quite possibly the best dessert experience in all of Seattle” – The Stranger
“…meticulous cooking and a gift for mingling flavors that rivet your attention” – Seattle Times
1 of 126 American Restaurants Worth the Money – Gourmet
top ten food in Seattle – Gayot
“It’s the best kind of small plate dining: you don’t have to share, yet you still get a little of everything” – Wright Eats
“The concept is brilliant…” – Seattle P.I.
“One of the city’s most exotic and refreshing takes on happy-hour food” – Seattle Times
“I’m crushing really hard on the Dessert Thali” – Cakespy.com
“We have so many wonderful restaurants in Seattle, but Poppy is the one place that manages to move even my most jaded New York friends” – Seattle Weekly
“This place is so pop! Everything is so zoomed.” – Guest comment card