Award winning sommelier and wine buyer Tom Thompson has literally grown up within the Tulalip Resort Casino organization. Honored with the Washington Wine Commission Award of Distinction in 2008, Thompson has developed an extensive program of Northwest wines balanced with new and old world selections for the Resort. Under his direction, it has garnered several accolades including the Wine Spectator Award of Excellence, the Washington Wine Commission Grand Award, and Seattle Magazine's 2011 Best Washington Focused Wine List for the fine dining Tulalip Bay restaurant.

In 1993, Tom was hired as a restaurant server at the Tulalip Casino and worked his way up to restaurant/bar manager. As he grew with the company, so did his responsibilities. He created and implemented training and service standards for Tulalip Bay and was part of the team that developed the food and beverage program for the 2008 hotel addition, which was awarded a AAA 4-Diamond rating and has made the 2011 Conde Nast Traveler Gold List.

A member of the International Sommeliers Guild, Thompson is preparing for his Certified Wine Educator (CWE) exam. He oversees the wine programs for the Resort's four restaurants (each with their own wine list), their in-house catering and room service programs, mPulse Lounge and Canoes Cabaret. With a love of introducing guests to boutique wineries that produce exceptional small lot vintages, his "Taste with Tommy" winemaker dinners and tasting events, which are held in different locations throughout the resort, are consistent crowd pleasers. Tom is also highly involved in the planning and execution of the annual "Taste of Tulalip" wine and culinary weekend, which draws almost 2,000 attendees from all over the United States who come to experience over 100 wines paired with exceptional food.

A native of Washington State and a Tulalip resident, Thompson is very much a family man. He is very involved in his two daughter's activities such as soccer, swimming and karate. Tom is also an avid golfer and sports fan. Vacations are often planned around travel to new wine regions as Tom enjoys experiencing the riches they have to offer and cultivating new friendships. A participant in community fundraisers such as the Auction of Washington Wines benefitting Children's Hospital, he also volunteers for the American Cancer Society "Road to Recovery" program.

Executive Chef Perry Mascitti of Tulalip Resort Casino has more than twenty years of diverse culinary experience under his toque. A 1990 graduate of the prestigious Culinary Institute of America, Mascitti has been responsible since 2007 for overseeing four very different dining venues as well as the catering operations in this world class destination resorts' extensive banquet facilities. He also masterminds the gastronomic portion of the award winning "Taste of Tulalip", a top national wine, food and tradition weekend event showcasing Washington State's best pours, in partnership with sommelier Tommy Thompson.

Fresh from New York's CIA at Hyde Park, Perry completed his apprenticeship at Loews Coronado Bay Resort in San Diego. From there he went on to serve as Executive Chef at some of California's top resorts and was chef/owner of Sage Catering Company in San Diego. Mascitti gained notoriety for his innovative menus, making a meal an event to remember. From private dinners for two to multi-course galas and celebrations, his personal touch and fervor brought a distinctive note to the table that his large roster of clientele sought.

Four years ago, he was enticed to move to the Pacific Northwest from Fantasy Springs Casino Resort in Indigo, California, as much by the local bounty as the chance to shape dining at the then new Tulalip hotel and conference center. In his position as Executive Chef, Perry manages nearly 150 kitchen staff, including chefs, sous chefs and cooks.

For his passion, skills, and outstanding creativity in the kitchen, he has been honored with the Master of Taste “Maître du Gout” Award from the Chefs of America Awards Foundation, among other accolades. A guest chef invitee at the James Beard House in New York as well as on Holland America Cruise Lines, his cuisine has also been featured at The Auction of Washington Wines and Seattle Magazine's Best of 2010 “Party of the Decade”.

Perry, his wife Mary Beth and son Brandon reside in Marysville. An ardent believer in giving back to the communities that have supported him throughout his career, he is involved with several charities including the Pendleton Foundation, the Children's House Foundation in San Diego, and the Fireman's Fund.

When he removes his chef's toque, Perry can be found exploring off-beat and ethnic restaurants - and always taking notes on food. He also enjoys singing rock and roll and is an ardent amateur photographer.

Chef David Buchanan brings more than 20 years of culinary experience to the Tulalip Resort Casino where he orchestrates the successful Blackfish Wild Salmon Grill & Bar. The fresh seafood menu features Northwest indigenous fare anchored by Tulalip's Heritage Salmon cooked over an open fire pit using traditional Ironwood sticks. What Buchanan enjoys most about being a chef is using fresh local ingredients and creating seasonal dishes.

Chef Buchanan received his culinary training at the New England Culinary Institute in Montpelier, Vermont. He continued to refine his signature cooking style and expertise through courses at the Culinary Institute of America at Greystone. Chef David has attained the Certified Chef de Cuisine title by the American Culinary Federation, an organization which teaches positive differences for culinarians through education, apprenticeship and certification. His innovation has also earned him awards from the prestigious Chaine des Rotisseurs.

Some of Buchanan's formerly held positions include Banquet Sous Chef and Executive Chef at Semiahmoo Resort & Spa, Executive Chef at Useless Bay Golf & Country Club and 5 years at the Oyster Bar Restaurant on Chuckanut Drive.

As a Bellingham resident, Buchanan lives with his wife Kimra and two daughters, Rachel and Mariah. During his time off, he enjoys hiking, mountain biking and working on his website called Chef's Resources.

Brent Clarkson joined Tulalip Resort Casino as Sous Chef for Cedar's Cafe in 2008, bringing with him more than 22 years of experience in all levels of restaurant, kitchen and banquet management. Clarkson always knew he wanted to be a chef; at six years old he received his first French Cookbook and never looked back. Brent followed his passion and taught himself what it takes to be a great chef and leader. At no time, has Brent wavered on his commitment to be the best and thanks his Grandmother for her culinary inspiration.

In his position, he oversees food service for the 288-seat restaurant, which also provides food service for in-room dining, the T Spa, mPulse Lounge, and many of the resort's other public areas. As a teaching instructor and personnel development specialist, Clarkson shares his knowledge and expertise with a staff of six supervisors and 40 team members.

Prior to joining Tulalip Resort Casino, Brent served as Executive Chef at Boeing's Eurest Thompson Catering, Executive Sous Chef at Key Arena in Seattle, Washington, and Executive Chef at the Gorge at George in Washington State.

One of Brent's favorite quotes is by Theodore Isaac Rubin, “Happiness does not come from doing easy work, but from the afterglow of satisfaction that comes after the achievement of a difficult task that demanded our best!”

Clarkson is a native of Colorado Springs, Colorado, and currently resides in Marysville, Washington, where he enjoys spending time with his family and teaching his 16 year old son the culinary arts.

John Jadamec joined Tulalip Resort Casino as Sous Chef for the Eagles Buffet in May of 2008, bringing years of broad culinary experience to the restaurant. At the helm, John oversees training and scheduling for a team of 55, as well as creating the multi-cultural menu and buffet design for over 50 selections.

Prior to arriving at Tulalip, Chef Jadamec spent 10 years in Kobe, Japan, where he rented a kitchen in an Irish Pub and was responsible for menu creation and planning. During his 10 years in Kobe, John was also a wedding minister at his church and opened an ESL school with his wife.

Some of John's formerly held positions include Executive Chef at the Grand Aleutian Hotel in Alaska, Sous Chef at J.P. Daniel's in Connecticut and The Chart Room Restaurant in Dutch Harbor.

A native of Washington D.C., Jadamec was raised in Mystic, Connecticut. He currently resides in Granite Falls, Washington with his wife Tania and their fouryear- old daughter Neila. During his time off, he enjoys fishing, photography, wood working, reading and geocaching.

Nikol Nakamura has a true love for pastry with over 15 years of experience under her belt. A 1996 Pasadena Culinary Arts graduate, she has orchestrated the dessert program for the Resort's four restaurants ranging from fine dining to casual, their signature buffet, on site catering, room service and espresso outlets. Nakamura joined the resort in 2008.

Post graduation she began her career with an externship at the renowned Herbfarm Restaurant under star chef Jerry Traunfeld. In years following, Nikol worked as an assistant to Donald Wressell, one of the top American pastry chefs. Under his tutelage at the Four Seasons hotel, she further honed her techniques and personal style. Nikol has a passion for learning and truly enjoys sharing new found knowledge with her team of eleven bakers and assistants.Her sweet team is responsible for providing an "Adult Sugar Ride" at the Auction of Washington Wines and all VIP events. Nakamura embraces the freedom and autonomy afforded her by the Tulalip Resort.

An Issaquah resident, Nikol loves spending time with her three dogs and supportive family. She is an avid reader and enjoys traveling the United States, sampling foods from anywhere and everywhere.

Chef JP Ponticelli has been with the Tulalip Resort Casino since 2008 with a background steeped in restaurant tradition. As Sous Chef / Garde Manger, he oversees the daily administrative and operational tasks of the Garde Manger department which is considered by many to be the most demanding job in any kitchen. Chef JP and his team support and assist all of the resort's dining venues.

Ponticelli attended Santa Ana College in Santa Ana, California from 1974 to 1976, where he studied Business Administration. He began his culinary career as a cook in a small Italian restaurant and quickly worked through the ranks at a number of restaurants. JP was then hired as Sous Chef for the Best Western Huntington Beach Inn and during his tenure he was promoted to Executive Chef, a position he held from 1984 to 1989. He relocated to Idaho to work as a Sous Chef at the Coeur d' Alene Resort through 1994, and then realized his own dream by opening JP's On the Green, in Milton-Freewater, Oregon from 1995 to 2006.

Prior to joining the Tulalip team, JP was the executive chef at Hamley's Steak House in Pendleton, Oregon. Under his direction the restaurant was awarded the 2008 Golden Fork Award in Portland, Oregon.

Ponticelli and his wife live in Bellevue, Washington. When not on the job, JP can be found playing golf, listening and playing music and fishing.

Gerry Schultz joined us in 2007 as our Cedars Chef and then in 2008 became Banquet Chef at Tulalip resort casino, he has always been fascinated with behavior and relationships. With a degree in Psychology from the University of California Santa Cruz, he feels there is a strong correlation between his major and his profession: in food, like psychology, everything has a pairing relationship.

Five years after his college graduation, Schultz decided to pursue a career as a chef, having worked in restaurants throughout high school and college. He had enjoyed the fast paced guest service culture and when he moved into food prep, developed a passion for cooking. Gerry felt that "I wanted to pursue a career in something which I truly enjoyed doing, so I became a chef and have never regretted the choice." He entered the culinary program at South Puget Sound Community College in Olympia, Washington and graduated in 1993.

At Tulalip, Gerry oversees all catering events provided by the resort casino and is responsible for food production, quality and consistency. He is inspired by the creative challenges of the constantly evolving food business and his ultimate goal is to provide a memorable and lasting culinary experience to all banquet guests.

When not orchestrating an abundance of events, Gerry is traveling or spending time outdoors camping, fishing, hiking, backpacking, skiing or bicycle riding. Not surprisingly, he also loves to experience new foods and explore new ways of cooking. He keeps a garden and enjoys growing his own food as well as landscaping, but is just as at home with his head buried in a good book.