With a background that included time at the Pink Door in Seattle and as a Managing Partner of Daily Dessert, Kurt Goddard, the new Executive Pastry Chef at Salty’s on Alki brings a wealth of experience to his new role.

Goddard was born in Traverse City, Michigan and grew up in that area. During his childhood he gained an appreciation for good cooking since his grandparents were cooks in the military and his parents were foodies.

Kurt is a graduate of The Culinary Institute of America but much of his knowledge has come through his own self teaching. He has studied French, Swedish, Italian, Japanese, Chinese and Mexican pastries but his most memorable experience was Vanilla Mascarpone Tart by Pierre Herme in Paris.

Goddard worked at kitchens in Montana and Colorado fresh out of school but had an urge to move west and Seattle was a good fit. During his time at the Pink Door he learned how to stay organized in very tight spaces, in a very busy kitchen before moving to the regionally famous Macrena Bakery.

If he has specialties as a Pastry Chef, Goddard says “Eclairs and Creme Puffs are at the top of the list.” In fact, offered the choice between a perfect piece of candy or pastry, he would choose the pastry every time. “The complexity of creating the perfect pastry is amazing. There’s so much to it. It takes many years sometimes to perfect a pastry.” He spent two years alone working on Pateachoux, the pastry for croissants. “There are so many variables that come into play, the difference between flour batches, even the water content. It’s easy to follow a recipe, but the feel of the dough… It’s all about experience working with the materials in your hands.”

He’s looking forward to using and showcasing local fruits in season with his new dessert menu here at Salty’s on Alki. “Pie seems to be a good thing for the summer!” he said smiling. When fall arrives he will create more cake offerings while incorporating local fruits.

He intends to assemble a new Dessert menu for Salty’s on Alki. When asked if he had any tips for the home baker?
“Making good pastries takes time, some of the breads I make take 3 days to settle properly. You just have to be patient and know you can make mistakes, however always try again, make it better.”

Outside of work Goddard is deeply committed to animal welfare, and has interests in arts and culture, civil rights, and more.