Chef Andrew Mayfield brings a fresh take to Water’s Table Restaurant, rooted in local, fresh, and sustainable cooking. Born in Renton, Washington, Chef Andrew brings his passion and understanding of the PNW into the dining experience at Water’s Table. During a visit to Japan at the age of 16, he enjoyed Kaiseki cuisine, an artful culinary tradition taking ingredients at the peak of freshness with dishes presented simply for each flavor to be expressed. Years later that experience has stayed with him, and vividly reminisces on enjoying a piece of tuna that was so delicious it brought him to tears - and so began his love for food.
In his early working years, Andrew followed his family’s footsteps in construction, working his way up the company ladder. Andrew's passion eventually began to change, and was in search of a path he could be dive into with no reservations. He was directed to write a list of things that you like to do and bring you joy, and continue to dwindle this list as you eliminate what you don’t truly love - leaving you with the one thing you love the most! For Andrew, that was a new journey into the culinary world, and pursuing his passion for food. Coming to this realization, he quit his job in construction, bought a load of produce, and immediately went to work practicing his knife skills and prep work. To him, the relation to his experience in construction made the transition easy, both following a similar structure: set up, production, presentation, and clean-up, along with time and people management. His transition has been a successful one, eventually landing him with Ethan Stowell Restaurant group, and most recently working at the French steakhouse, Red Cow, before joining the Water’s Table team in 2019. Now at the helm of Water’s Table Restaurant as Chef de Cuisine, Chef Andrew brings his deep passion for culinary experiences and locally sourced ingredients to highlight the history of the PNW into all of his dishes, and ensuring the best dining experience with each visit.