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Picazo 717

April 5, 2011

Chef Frank Magana of Picazo 717 Restaurant prepares chimichurri sturgeon.

Chef Frank Magana started cooking as a side job while attending a local community college, but was promoted to sous chef after just five years at a small fine dining restaurant. He has worked at various restaurants across the Puget Sound area, and was offered an executive chef position at a catering company. There, he met local winemakers, who inspired him to open his own restaurant, Picazo 717, that focused on the perfect harmony of wine and fine dining.

Related:

Picazo Restaurant & Bar website
Recipe for Chimichurri Sturgeon

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