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Lamb Prochetta Chanterells Pickled Hucks Yogurt Smoked Lamb Jus Arugula.JPG

“Food is symbolic of love when words are inadequate.” -Alan D. Wolfelt


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“Food is symbolic of love when words are inadequate.” -Alan D. Wolfelt


SURRELL by Chef Aaron Tekulve is a Seattle based popup restaurant, private dining and catering company.  On very special nights Surrell comes a live as a popup showcasing the Pacific Northwest and the many great farms and purveyors we have through a creative and delicious tasting menu. Chef Tekulve and Surrell will also bring the fine dining restaurant to you. We worked directly with you to create a unique evening you and your guests will remember forever.

From 2 to 200 guests events can range from six course tasting menus with wine pairings to three course family style dinners to hors d'oeuvres parties and anything in between, such as seasonal parties or rehearsal dinners.  Keep Surrell and Chef Aaron Tekulve in mind for your next special occasion.

ABOUT THE CHEF: MONTANA GROWN. Growing up in a family steeped in cooking tradition it wasn't surprising Aaron's first job was in a restaurant at 14 years old.  In 2011 he started his private dining and catering company Surrell, using a family name that is the middle name of each of the first women on his mother's side.  In Seattle Aaron has worked with some of the very best chef's and restaurants including working as Sous Chef for John Sundstrom at Lark and working with Lauren Thompson (now Chef de Cuisine of Cafe Juanita with Chef / Owner Holly Smith). Aaron learned the finer nuances to cooking at a very high level with these very talented chefs. Aaron has since worked with the team at Coi a 2 Michelin Star restaurant in San Francisco, spent time with the Canlis team in Seattle and helped open some of Seattle's new and exciting restaurants.

Aaron believes in cooking with strong technique and with love.  Specializing in Modern Pacific Northwest Cuisine he pulls flavors and inspiration from the world's pantry.  That care in every little detail drives him to constantly improve and push himself to be better.  The mission is to always create delicious food.  Slow cooking over fire or burying carrots and parsnips in embers are some of his favorite ways to cook.  Finding the best way to extract as much flavor and leave a memorable impression on a diner is a life long pursuit.

DRIVEN

 

creative

 

Passionate

 

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A Dining Experience


"The secret of success in life is to eat what you like and let the food fight it out inside." -Mark Twain

A Dining Experience


"The secret of success in life is to eat what you like and let the food fight it out inside." -Mark Twain

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The Kitchen


The Kitchen


An Imagination

The goal is to create amazingly delicious food that satisfies your soul and may get you to think.  It might be a flavor combination or a new texture but through food a symphony can be written. 

A TEAM

To have success a team is always needed.  Whether it's a small project, dinner service or a special event a team is always needed to create an amazing dining experience.

A MISSION

The mission to create amazingly delicious food by following a few simple rules: always work within the season you are in to have the very best tasting food, work with as many local farms and local distributors as possible and above all else always make it delicious.

FRiends of Surrell