Belltown Hospitality Group

Our Team



We're dedicated to giving you the best service round-the-clock to ensure your event is a success. Whether it's at your home or at one of our select venues, we'RE COMMITTED TO PROVIDING top-notch hospitality from our team.



Liz began working in the hospitality industry as a hostess at the age of 16.  More than a decade later, she is still in the industry and loves being a part of it. After moving to Seattle in 2011 from Eastern Washington, she began her career as a Catering Coordinator assisting the Catering Sales Manager at Wolfgang Puck Catering at EMP [now MoPOP].  In less than a year, Liz was promoted to Catering Sales Manager, overseeing three smaller venues within the same company. She soon transitioned to Broadmoor Golf Club as Event Coordinator to gain skills in the private club sector and restaurant management. With her Public Relations degree, a love of food and beverage, as well as event management, Liz is very excited be at Belltown Hospitality as the Catering and Events Manager overseeing events at Local 360, Belltown Brewing, and Mama's Cantina.

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Executive CHEF Local 360- Scott emerick

Scott Emerick began his prolific culinary journey in Paris, France. After receiving his degree in Culinary Arts from Ecole Superieure Cuisine Francaise, Ferrandi in Paris, he worked and staged at many Michelin restaurants such as; Maison du Prunier, Paris, Guy Savoy, Paris, Les Bouquinistes Paris, Relais & Châteaux’s Manor de Lan-Kerellec in Trebeurden France & Chateau de La Chèvre d’Or in Eze-Village. Scott’s passion for French technique inspired him to open Restaurant Crémant in the Madrona neighborhood of Seattle in 2006. Scott was the chef and owner for three years and the thriving French bistro was Awarded ‘Best New Restaurant’ by Bon Appétit magazine in 2007. After being offered the Executive Chef position at visionary Restaurant Nora in Washington DC, Scott saw an opportunity to expand his farm-to-table knowledge outside of Seattle. He began working at Nora, the first certified organic restaurant in America, where he helped facilitate a close working relationship between small farms and the restaurant community.                  Throughout his career Scott has received national recognition from Zagat, Bon Appétit, The New York Times and Time Magazine.  He currently resides in Kirkland with his wife. They enjoy cooking at home with fresh, seasonal ingredients and traveling, trying their best to visit Paris twice a year.

Executive Chef 2nd ave operations: garrett brown

Most recently running the Kitchens at Garage Billiards, Garrett began his career as a line cook at Rays Boathouse and spent time apprenticing at Harvest Vine and 35th St. Bistro before leading a kitchen for the first time at what would become the Award-winning Verve Wine Bar and Cellar in Columbia City.  After Verve lost its lease in 2011, Garrett stepped into the kitchen at the longtime Belltown restaurant, Branzino. Garrett also spent time as the head butcher and instructor for Dog Mountain Farms in Carnation, owned and operated an in-home cooking instruction service called Whisk and Ladle and works closely with the Snohomish Valley Tilth Association to promote sustainable and organic food production across the Snohomish and Snoqualmie watershed.    Garrett's culinary beliefs center around organic, sustainable and, most importantly, seasonal ingredients to best celebrate the incredible bounty of the Pacific Northwest. "Simple, straightforward methodologies combined with the freshest of ingredients always yields the best results. Garrett is lucky enough to live in West Seattle with his wife, Jane, and children Cooper and Charlotte.