Our Team

Meet the dedicated professionals who work with pride to create a first-class dining experience for our discriminating guests.

A Few Words About Carnivore

Linda Gair

Founder / Proprietor

I believe everyone is a teacher. And I believe change often comes in small increments. But it does come.

During my life I have had my share of challenges, including being among the 13% who survived lung cancer. All due to changes I made using vitamins and supplements in addition to medical treatment, including bio-identical hormones.

A few years later I began to research how toxins affect us and how nutrition and our food supply is compromised. Suddenly all the lights came on and it was an epiphany to me.

At the time I was operating my second Italian restaurant and the realization that this was not the healthiest fare I could serve or eat, weighed upon me. Since the restaurant wasn’t doing that well anyway, I decided to close it and thus began the journey to create Carnivore. I wanted to build a truly legitimate paleo restaurant featuring grass-fed and finished beef, wild game, pastured poultry, lamb and pork, wild fish and fresh organic produce, rejecting all grain and grain products, fructose, bad fats and canola oils. Certainly no GMOs.

In short, I wanted to follow the ancestral paleo diet as closely as possible.

In order to establish my credibility and educate myself, I visited small farms and ranches in northern Washington, to see how animals were raised and fed and processed. I took a butchering class, learned about grass management, rotating pastures and organic farming. I will never stop researching and learning and will freely share that knowledge while incorporating it into my restaurant operations.

In the end, I have put everything on the line to make Carnivore a reality. My hope is that my customers will enjoy a unique dining experience that is good and good for them and that, in some small way, I can help create awareness that change is good. Certainly, this one is.

Thank you and welcome to Carnivore.

  • Michelle Pegues

    Executive Chef

    It’s taken me over 20 years to admit that the kitchen holds significant purpose in my life. At times I’ve tried to walk away, even felt like running at one point. However, my world is totally immersed in everything about the process of cooking; the ingredients that I work with, the history of the profession, the process of building a sophisticated palate, and the pride I hold for such an honored profession. I am classically French trained Le Cordon Bleu, Paris, (perhaps slightly insane) and incredibly passionate about life’s bounty.

    I’ve owned (and sold) three successful restaurants and cooked for numerous celebrities. I once had the honor of crafting a meal for former Soviet Union president Mikhail Gorbachev and have catered private events for G.W.Bush and Gloria Steinem. I married the love of my life April 2017. I have traveled all over, but Seattle is my hometown. There is nothing like the Pacific Northwest. My down time (lol) is spent with our golden retrievers, great friends and prowling for the best wines.

  • Zach Johnson

    Bar Manager

    A Washington Native, I was born and raised just outside of Seattle in the Agricultural Snohomish Valley. Always leading an active lifestyle in my youth, I later went on to attend Seattle Pacific University as an athlete, playing soccer for 4 years. After college, I took that experience and coached premiere youth soccer throughout the state for several years before moving on to start a career in the restaurant industry.

    I have been drawn to the Seattle scene of craft food and cocktails since college, where I spent a lot of my time around the Ballard neighborhood. When I decided to make my switch in careers, I began working at Percy’s and Co right down the street and learned a lot about running a successful craft cocktail bar from back to front of house. In 2018, I came to Carnivore to use this knowledge in a purpose-filled company with a mission that I believed in. I enjoy creating a well rounded experience for each and every individual that walks in to our restaurant and making new friends a long the way. My favorite part of my job is opening peoples mind up to the world of fine wines, craft cocktails, and premium spirits, with the hopes that my passion will inspire them to continue to try new things.

Our Providers

Carnivore is proud to partner with some of the very best ranchers and producers in the Northwest. Our bill of fare demands the finest, freshest ingredients and each of our providers has been carefully chosen for their first-rate quality products and their commitment to provide our customers with the best dining experience possible.

  • What they provide

    Carman Ranch


    We hold ourselves to high standards during the two and one-half years it takes to bring Carman Ranch beef to your table. You can taste the close attention we pay to our cattle and the land in our beef, which has a complex, earthy flavor. We’re often asked how we raise our cattle and what makes our beef special. These are the practices we believe make the greatest difference and results in high-quality, wholesome Carman Ranch beef.

    Learn More
  • What they provide

    Durham Ranch


    Durham Ranch is rated one of the best ranches in the United States for the quality of its products and high standards in raising bison. The ranch comprises 55,000 acres of land where the original bison were sourced directly from Yellowstone National Park, making this herd and land very unique and special. The Durham Ranch prairie landscape varies with rolling hills and peaked buttes and is home to a wide variety of plant and animal life. An idyllic setting to raise the gold standard for bison in the United States.

    Learn More
  • What they provide

    Foraged and Found Edibles

    Seattle, Washington

    Foraged and Found Edibles supplies wild mushrooms, greens, berries and teas to hundreds of the country’s most well respected restaurants and local markets. Our passion for wild foods is what inspires us to purvey the best of nature’s bounty from the forest to the table. We believe in the culinary and medicinal benefits of everything we offer. Our products are harvested solely in North America. Keeping our range of products close to our hub ensures quality by reducing the time it takes to get from the forest to our customers. As former chefs, we offer customers our unique experience in the harvesting and cooking of each ingredient.

    Learn More
  • What they provide

    Painted Hills Natural Beef


    At Painted Hills Natural Beef, our families have been ranching in Central Oregon in the shadow of the state’s famed Painted Hills for generations. Seven ranching families founded and became the first board of directors and members of Painted Hills Natural Beef some 20 years ago with the notion that beef could be better, could taste better. They wanted to ensure the people who choose their beef could count on a consistent experience, from preparation to enjoyment, every time. That means pasture raising our cattle without the use of added hormones and never given antibiotics. It means taking the time, care, and effort to do things right. And it means for you a beef that’s as striking as the natural wonders it’s named after.

    Learn More
  • What they provide

    Lazy B Ranch


    Welcome to Lazy B Ranch. It is our mission to ethically steward both our land and animals for their optimal health. We feel that healthy soils full of life are the best foundation for the grasses that our animals depend on for their food and habitat. We use cover crops and no-till seeding to encourage carbon sequestration and soil health. We actively manage our grazing practices following principles of Salatin and Savory. We consider ourselves obsessively humane when it comes to the health, safety, diets and the natural expression of our animals.

    Learn More
  • What they provide

    Nicky USA


    Nicky USA is the premier wholesale butcher & purveyor of high quality meats & specialty game in the Northwest. This year we are celebrating our 28th year in business. We now have a team of 60 employees, including a full service USDA butchery & processing facility, and carry over 1,000 items & cuts curated for the most discerning chef, food service and retail customers. While we still take great pride in the specialty game that we sell, we are a full-service meat distributor with great lines of beef, pork, chicken and lamb. In many cases we have multiple offerings of these items to suit any menu option and price point.

    Learn More
  • What they provide

    Dry Farm Wines

    NAPA, CA

    Dry Farm Wines curates only the highest quality natural wines from small, organic family farms that meet our strict standard of health. Unlike today’s commercialized and processed wines, this is real wine. Nothing added, nothing removed.

    Pure, artisanal and deliciously clean.

    We search the world for the finest natural, organic and biodynamic wines. The family farms and artisans that handcraft our wines are deeply committed to these farming and winemaking practices. You can taste it in every soulful wine we collect.

    Learn More
  • What they provide

    Dancing Crow Farm


    Located in Snoqualmie Valley, Washington, Dancing Crow Farm is born from a passion to grow food using practices that honor and nourish both land and body. The food we eat is pivotal to our health and also vital to the ecosystem that sustains us. It is our sincerest hope to educate, feed and support others.

    We believe in growing food free of chemicals and pesticides to nourish and support overall health and well being utilizing techniques that increase the vitality of the soil and the body. Using hand tools and small farm innovations we aspire to grow food using energy efficient, no waste methods. Dancing Crow is primarily a dry land farm, using minimal to no irrigation. Our produce is truly a result of the Pacific Northwest climate and the rich nutrients of the alluvial flood plain.

    Learn More

Get the latest news and updates