owner :: executive chef
After many years of successfully opening and running restaurants for others, Executive Chef and Restaurateur Bradley Dickinson ventured out on his own in 2008 with PEARL Bar & Dining and again in 2012 with KORAL Bar & Kitchen. As Co-owner and Executive Chef of both Eastside eateries, Bradley has aided in crafting the restaurant concepts, engineering menu development and personally running the kitchens and their teams. Bradley’s passion for authentic and rich flavors, local and seasonal fare and a hands-on commitment have been his winning formula throughout more than 20 years in the industry.
When he’s not planning menus, developing his talented culinary staff or marketing the restaurant, you’ll find Brad drawing inspiration from culinary trends, cultivating his home vegetable garden and tasting the latest vintage to add to his wine cellar. The devoted husband and father of three also finds time to lower his handicap with a few rounds of golf in between entertaining friends and using his chef skills to support his community.
With energy, sincerity and a keen memory for names and conversations, Mikel Rogers is the man behind PEARL and KORAL’s expert staff, financial performance, vendors, marketing and investor relations since PEARL’s opening in 2008. He also spearheads the PEARL and KORAL beverage programs, featuring hand-crafted specialty cocktails, an extensive wine list and a plentiful selection of wines and spirits offered by the glass, many of which are Washington sourced. Mikel’s diverse career spans more than 20 years in Seattle and San Francisco. In management, Mikel has held posts as chef, general manager, regional manager, corporate food and beverage director and director of operations.
A native of Olympia, Wash., and Seattle local since 1980, Mikel and his wife have three children and currently reside in Issaquah. The family enjoys day hikes around Puget Sound, and the couple likes to go wine tasting and discover Washington’s ever-evolving wine bounty.
While Simon Zatyrka cut his restaurant teeth in southern California (Bouchon in Santa Barbara, Pinot in Los Angeles, Whist at the Viceroy in Santa Monica), he has been in Seattle since early 2011. Charged with the task of managing the high-volume kitchen at Cutter’s Bayhouse during their remodel and transition into Cutter’s Crabhouse. That task now complete, it was time for Simon to get back to a kitchen where he would have an opportunity to touch the food and create new menu items virtually every day.
The “Regional American” menu at KORAL allows Simon to flex his culinary muscles using locally grown products and create contemporary presentations of many regional favorites. His commitment to hospitality is evident by his welcoming smile and personality, while his commitment to quality food is best shown by the colorful tattoos on his arms – “taste everything” on one side with a wonderful hog outline on the other surrounding several of Simon’s favorite thoughts; “Bacon is my favorite vegetable”, “pork fat rules”, “what would you do for bacon?” and “mmmm, unexplained bacon”. Now that’s a commitment!
About Bradley and Mikel’s Restaurants
Accomplished restaurant innovators and Northwest natives Bradley Dickinson and Mikel Rogers first teamed up in 2008 to introduce PEARL Bar & Dining to the Bellevue scene. The growth and success of PEARL inspired Dickinson and Rogers to expand within the downtown Bellevue market and introduce KORAL, a “New American Kitchen” located in the Hyatt Regency Bellevue, opening on March 1, 2012. Dickinson, a well-known face in Seattle’s restaurant industry, has worked with and operated some of the region’s finest dining venues. Rogers brings a high standard of excellence and extensive knowledge to dining and hospitality operations from his experience working with esteemed restaurateurs and hotel operators.