Last September, Keenan’s at the Pier restaurant at the Chrysalis Inn & Spa in Fairhaven welcomed new Executive Chef Eli Cobb. Cobb was previously at the Majestic Inn & Spa in Anacortes, and comes to Keenan’s with 25 years of experience in the kitchen.
Photograph courtesy of Keenan’s at the Pier
“My approach to cooking is rooted in the flavors of the Pacific Northwest. I was taught to use local ingredients to showcase the uniqueness of our region, and I believe that guests who come to visit us are looking for that authentic Northwest experience,” Cobb says in his bio.
Cobb is a graduate of the French Culinary Institute. While his classical French background definitely shines through in his dishes, he likes to keep the menus diverse. Cobb grew up in the Pacific Northwest, and combines his training with a dedication to regional culinary culture and a thirst for new inspiration.
Photograph courtesy of Keenan’s at the Pier
“The Northwest definitely has its style… we’ve got an abundance of fresh seafood, woodland creatures [like] duck and venison to work with, but it’s nice to let other influences guide and shape the dishes,” says Cobb. “I’d say my favorite dishes would be ones that are fresh to me or inspired by new ingredients that I stumble across.”
In his position at Keenan’s, Cobb has quickly begun work on elevating the menu even further through authenticity, freshness, and some impressive “showstoppers.” With a specials menu that changes frequently, sometimes even daily, Cobb is exploring what diners want to see and what new heights Keenan’s can reach. 804 10th St., Bellingham, 360.392.5510, keenansatthepier.com
Photograph courtesy of Keenan’s at the Pier
