Skip to main content Skip to footer Go to Accessibility Page

Meet the Team

Get to Know the Crew Behind the Restaurant

Brian McCracken, Executive Chef & General Manager

With nearly two decades of hospitality and culinary experience, Brian McCracken leads the restaurant team for Hearth. He draws inspiration from the flavors of the Pacific Northwest in order to create an ever-evolving menu that celebrates the restaurant's signature hearth oven. Brian embraces a playful interpretation of classic dishes with open-flame cooking techniques.

A native of Washington State, Brian is an award-winning restaurateur who has founded and operated some of Seattle's most sought-after restaurants and bars, including Spur Gastropub, Tavern Law, The Coterie Room and The Old Sage. He is the recipient of several honors, including People's Best New Chef Finalist (Food & Wine), Chef of the Year (Eater Seattle) and Rising Star Chef (StarChefs). He has also received accolades in the New York Times, Condé Nast Traveler, the Wall Street Journal and Cooking Light, among other publications.

Outside of the kitchen Brian has a passion for the outdoors as well as cooking for and spending time with his family.

Adam Johnson, Executive Chef at Hearth Restaurant

Abigail Gullo, Bar Maven

Known for her incredible drinks and endless mixology knowledge, Seattle Bar Maven Abigail Gullo is bringing her talents to Hearth. Gullo will add her twist on the cocktail program, making guest appearances as bartender and lending a hand with events and programs, including cocktail classes. Gullo moved to the Seattle area in 2018 to join the Ben Paris restaurant team as the Assistant General Manager and Bar Maven, a role which she continues. Throughout her career Gullo has earned numerous awards, including Eater New Orleans' “Bartender of the Year” in 2014, Heaven Hill Distillery's “Bartender of the Year” in 2016 and induction into Tales of the Cocktail's “2018 Dame Hall of Fame” for her unique and lasting contributions to the global hospitality industry.

Let's keep in touch: