Chef Mark Fuller of Spring Hill - Biography

Seattle, Seattle

October 2011

West Seattle was a culinary wasteland before Mark Fuller came along. Now he’s luring foodies from Seattle, Bellevue, and beyond with his Northwest seafood-focused cuisine at Spring Hill. Fuller learned from a local master: he spend the majority of his career with Tom Douglas, working his way up the ladder from line cook to executive chef of Douglas’s flagship restaurant, The Dahlia Lounge.

Fuller is a Seattle native. Prior to attending the Culinary Institute of America, he worked with notable Hawaii chef Jean-Marie Jocelyn; post-school, he was the chef at Lucy’s Table in Portland, Oregon before joining Douglas’s team.

Fuller always knew he wanted his own place, so after seven years with Douglas he left to open the 74-seat Spring Hill in an old florist shop a mile from his house in West Seattle. Spring Hill serves his interpretation of Northwest Cuisine, and seafood is definitely the star. The focal point of the oversized, single-page menu is the central section devoted to seafood dishes, ranging from local oysters on the half-shell to razor clam sausage and Northwest shrimp and grits. Fuller says that 95% of his ingredients are from the Pacific Northwest, and with the casual-chic Spring Hill he’s brought excellent, distinctly Northwest cuisine to a new part of the city.