Marcus Whitman Hotel & Conference Center is a storied landmark anchoring historic downtown Walla Walla. This sophisticated Old World property includes a luxury hotel, an expansive modern conference center with more than 13,000 square feet of event space, four on-site wine tasting rooms, an art gallery, a casual wine lounge and a nationally recognized award-winning restaurant. Originally built in 1928, the hotel was fully restored to its original grandeur in 2001. With 133 beautifully appointed guest rooms, it’s the perfect place to relax and enjoy a romantic wine country getaway — with 20+ wine tasting rooms in walking distance and 100+ wineries within 20 miles.
The Marc Restaurant was named Restaurant of the Year by the Washington State Wine Commission and continues to be a top-rated fine dining experience in Walla Walla and the Pacific Northwest. The award-winning chefs create progressive modern American menus that blend traditional Northwest-influenced cuisine, making for a memorable experience that expands palates and engages the senses.
The Vineyard Lounge highlights Walla Walla Valley’s fantastic wine atmosphere, and is a relaxing place to sit back and enjoy over 14 wines by the glass from local vintners or craft signature cocktails artfully prepared with freshly squeezed juices and local spirits.
T&T: What is your specialty?
GH: I enjoy cooking with fresh local ingredients that are in season. For example, if we got fresh Columbia River King Salmon in that day and we just got some huckleberries from the Blue Mountains that morning, I would start there and then move onto the plate’s accompaniments like starch and vegetables.
T&T: If you could cook for and dine with any three people, who would they be?
GH: Well for the living it would be Jacques Pepin, Eddie Murphy, and Willie Nelson. For those who have passed, I would say Julia Child for sure and Nikola Tesla and Jerry Garcia.
T&T: What is the best piece of advice you would give a home cooking enthusiast?
GH: Never give up trying to cook your favorite foods because they will improve with practice. Share with everyone because their opinions will help you perfect your recipe.
T&T: If you could choose your last meal on earth, what would it be?
GH: I would want a perfectly grilled ribeye with some Maître d’ butter on top served alongside a couple of thick slices of heirloom tomato, grilled asparagus with a lemony Bearnaise sauce, wood-smoked bacon risotto, and a good diver scallop, too.
T&T: What do you love most about your role as executive chef at The Marc?
GH: I really enjoy training and passing on knowledge. The employees are what really make the restaurant so exceptional. We have a great team and some days it feels like we are family, not coworkers.
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