About the Chef
Paul Michael, Chef and Kitchen ManagerThis Louisiana transplant brings a diverse culinary background and a penchant for marrying cultural cuisine, always yielding pleasant surprises. Best known in Seattle for placing his culinary stamp on the Queen City Grill (1989-1996), Michael applies his refined training and draws inspiration from his southern roots. "My paternal grandmother's kitchen was like a window into the world of food," he says. The cross-cultural cooking included Syrian, French-Louisianan and African American influences. His southern roots and the best of Michael's experience finds its way to the sumptuous offerings at The Frontier Room in the menu he conceived. When Michael arrived in Seattle from the south, he was last preparing food at the world famous Gaylyn's barbecue in Arlington, Texas. He followed a help wanted sign into the quaint Brick Pit BBQ in Seattle. Mid sentence in explaining his last job to the manager, the help wanted sign was promptly removed and Michael remained there for several years. Nearly 20 years later, his roster of kitchen experience has widened considerably.
Michael helped develop the kitchen operations for Il Bistro, Sazerac and the Madison Park Cafe. For the past six years he has catered private functions for Seattle's elite, along with consulting in the development of numerous restaurant menus. Now making the Frontier Room a culinary stand-out with authentic wood-smoked pit barbecue, Michael aims to keep the menu casual in its contents, delicious, and affordable. His philosophy of "something for everyone" assures that this barbecue savvy chef also whips up memorable vegetarian platters, the freshest Northwest seafood, plus a balance of American favorites done in his signature style.
Robert Eickhof, Managing Partner
Robert has come up through the Seattle restaurant scene since 1975 when he received his initial training from the legendary Victor Rosellini at Rosellini's "410" and "The Other Place" restaurants. From there he worked and managed at the Crepe de Paris Rainier Square and Madison Park, Il Terazzo Carmine, and Il Bistro. He also founded and co-owned Annie and Robert's. After spending several years managing in San Francisco at the prestigious Ernie's, he returned to the Northwest to manage and co-own the Queen City Grill, where he has been the driving force for the last 15 years. Robert's vision to keep the Frontier Room as low-key and casual as possible makes it unique in Belltown's contemporary, upscale restaurant environment. His philosophy of running The Frontier Room as an inviting, quality restaurant without the stodginess will make customers feel comfortable and welcome and keep them coming back. To that end, he has put together a friendly, knowledgable and experienced staff.