Updated 2017.08.02

By phone

Prefer to make your reservation via phone? You can make a reservations by calling (206) 708-6836. Reservation requests made via voicemail are not secure without a confirmation call.

Special Events & Private Parties

Celebrate with us! Parties larger than eight require a private event. Call (206) 708-6836 or email info@edenhillrestaurant.com for more information.

Reservation Policies:

Reservations are taken for table seating, unless bar is requested. Reservations require a credit card to secure. A $25/pp no-show or cancellation fee will be assessed if you are unable to cancel your reservation at least 48 hours in advance or if your party decreases in size without prior notice. If offered, a re-scheduled reservation must be honored to avoid a cancellation charge. Reservations will be held for 15 minutes after the reservation time, after which they'll be released to walk-in guests.  

Reservation policies may change for special events, such as holidays and restaurant events. 

maximillian petty

EXECUTIVE CHEF/owner

Born and raised in Bothell, Max's career began in his sister's Port Angeles restaurant at age 15. Max studied culinary arts at Lane Community College in Eugene, OR and has worked at restaurants across the United States, including Zaytinya, Creme, King Estate Winery, and Olivia. He was a 2016 and 2017 James Beard Rising Star Chef of the Year semi-finalist, an Eater Young Gun semi-finalist, one of Austin's Under 40 and Zagat's 30 Under 30. Max lives on Queen Anne with his wife and son, and his favorite animal is the koala. 

Chauncey Arkfeld

BEVERAGE DIRECTOR

A Level 1 Sommelier, Chauncey relocated to Seattle from California in 2014 and began working at the Herbfarm. He's a graduate of the Pacific Conservatory of the Performing Arts and has previously worked at Bistro Laurent. Chauncey lives in Madison Park and his favorite animal is Patrick Swayze in Road House.

Gillian Diedrick

Server

A Seattle native, Gillian's served at several restaurants across the country, including Dot's Charcuterie and Bistrot, Taylor Shellfish Oyster Bar, and Vestal. Gillian lives in Ballard with her husband and her favorite animal is the pygmy marmoset.

Jean Atkins

Server

Since Jean moved to Seattle from Tacoma in 2006 she's worked in a variety of Seattle restaurants, coffee houses, and cocktail bars, including Rumba, Canlis, and Victrola Coffee. She lives on Capitol Hill with her collection of plastic dinosaurs and peace lily, and her favorite animal is the pangolin.

Giuilia Cole

Dishwasher/pantry

Born in Houston and raised in Miami, Giulia moved in Bellevue in 2008 and fell in love with cooking through Newport High School's culinary arts program. She's previously worked for Miller's Guild, Harvest Vine, Molly Moon's Ice Cream, Brunswick & Hunt and Le Grand Bistro. She lives on Capitol Hill and her favorite animal is the siberian husky. 

Jeffrey Rusynyk

Sous Chef

After working in restaurants in his home state of Ohio, Jeff moved to Seattle in 2015 to challenge his culinary career. Jeff lives in Queen Anne and his favorite animal is the sea otter.

Janet BEcerra

Line Cook

Raised in Kent, Janet's a 2015 graduate of South Seattle College's culinary arts program. Before Eden Hill, Janet worked at Miyabi 45th, the Four Seasons, and most recently La Source in France. Janet lives on Capitol Hill and her favorite animal is the dog. 

Aeron Wicks

Line Cook

Born and raised in Seattle, Aeron's previously worked at The Goldfinch Tavern, The Sixgill, and Cafe Campagne. Aeron lives in Lower Queen Anne with his girlfriend and his favorite animal is the himalayan tiger domestic cat.

FRANCO MAGOFNA

DISHWASHER

Raised in Graham, Franco decided to pursue the culinary arts after graduating high school in 2016. Franco's previously worked at Naka. He lives in West Seattle with his sister and brother-in-law, and his favorite animal is Squirtle.