The kitchen at Marjorie has seen its share of changes since the popular restaurant moved to Capitol Hill in 2010. Most recently Lauri Carter came over from Lecosho to temporarily captain owner Donna Moodie’s diminutive kitchen. Carter brought along Josh Davenport, a friend from culinary school, to give her a hand, and it turns out Davenport will be staying on as the restaurant’s new chef. Carter will still be around, says Moodie, doing some consulting and catering.
“I had been interviewing for the chef position, and Lauri and I kept coming back to how great Josh would be,” says Moodie, who raved about Davenport’s enthusiasm and leadership. She says her new chef “has an even temperament” and was “deliberate, and thoughtful in making the final decision to take the position,” which sounds like code for “he’s planning to stay awhile.”
Davenport spent six years at the Sorrento after culinary school, was the executive chef at Ristorante Simone in Sammamish, and much earlier in his career he worked for a catering company that fed firefighters and first responders, cooking in semi trucks outfitted with commercial kitchens. “By no means was it gourmet,” he recalls. “They just needed calories.” The chef says his menu is simpler than previous iterations, and this time of year he’s particularly excited about pristine seafood from places like Hawaii and the east coast.
Davenport’s new (official as of two weeks ago) post at Marjorie happened just in time for patio season; the restaurant has one of the best on Capitol Hill.