Our Team
Chef/Owner: Christopher Czarnecki
Christopher Czarnecki's commitment to fine dining was imprinted on him early, literally from the age of 9, when he was allowed to fill the water glasses at his parents' restaurant - originally called Joe’s Restaurant and located in Reading, PA and now, The Joel Palmer House. The world of his childhood was a world of fresh local ingredients, fine wines, busy kitchens, and grateful, happy diners – a world he knew he would inhabit as an adult.
Czarnecki stepped out of that world for three years in 2003, when he joined the Army, working in food service, including a year of service in Iraq. During the time when Christopher was “cooking in combat boots” he learned the art of precision, and of course, following the rules. Christopher’s covert attempt at spicing up a dish with herbs and butter at one dinner only earned him 50 pushups, rather than the certain gratitude of his comrades. Chris regards his time in the dining hall as a learning opportunity, and was happy to return to a region where his creativity is fed and supported by the abundance of the area.
Beginning in 2006, Christopher made his way back to The Joel Palmer House kitchen, taking over the reins from his father, Jack Czarnecki, as chef in 2007. His parents retired in 2008.
Czarnecki revels in the bounty of the restaurants' location in Dayton, in the heart of Oregon's Pinot Noir country. Czarnecki continues the family tradition of cooking with wild mushrooms, building his menu around whatever local mushrooms his foragers bring to the back door of the kitchen, along with other seasonal specialties. Czarnecki and his wife, Mary, are building their own vegetable gardens in order to provide “hyper-local” produce to the restaurant. On the wine side, the cellar at The Joel Palmer House reflects Czarnecki's passion for the best local wines. With more than 500 Oregon Pinot noir wines on the list, and a Wine Spectator “Best of” Award of Excellence since 2010. Download Profile Here
Director of Hospitality
and Head Sommelier: Levi Seed
Levi has always had an affinity for the finer things in life, and becoming a chef to share his creativity has been his dream since childhood. After graduating high school, he pursued that dream by earning his degree in Fine Dining, Culinary Arts, and Management from the Oregon Culinary Institute. His culinary journey then took him to Shanghai, where he honed his craft and discovered his unique signature—specializing in French-Asian fusion and distinctive flavor profiles. Upon returning home, Levi launched his own private chef and consulting business and continues to serve on multiple executive boards for local childhood cancer organizations, using food and wine to advocate for awareness and fundraising.
Levi’s passion for fine wine developed alongside his culinary training, deepening as he pursued advanced wine studies in culinary school. After several years working as a chef, he made the transition to the front of the house and accepted his first sommelier position. At just 21 years old, he joined the opening team of a $17-million restaurant, where he curated the bar and beverage program. Since then, Levi has rapidly advanced through the industry and now serves as our Director of Hospitality and Head Sommelier, leading the country’s largest Oregon Pinot Noir wine list.
Throughout his career, Levi has seamlessly combined his expertise as both a chef and sommelier, achieving remarkable milestones. He was instrumental in securing the first-ever Pacific Northwest Château d’Yquem Lighthouse Partner designation, a prestigious partnership that recognizes exceptional wine programs. Under his leadership, the restaurant earned the coveted AAA Four Diamond Award and he has been featured in multiple nationwide publications, highlighting his commitment to excellence and innovation.
Levi’s journey has been shaped by resilience. As a childhood leukemia survivor, he spent nearly all of his middle school and high school years in treatment, fighting through chemotherapy and intensive procedures that sidelined him from the life most kids take for granted. Despite the hardship, Levi graduated high school with distinction, earning the President’s Award for Academic Achievement. His battle with cancer became a defining chapter in his life—fueling his relentless drive to become a chef and inspiring his daily commitment to excellence. Levi lives by his favorite quote, “Life is 10% what happens to me and 90% how I react to it,” by Charles Swindoll, a philosophy that not only shaped his recovery but continues to guide his leadership and approach to hospitality.
Prior to his diagnosis, Levi was on the verge of earning his black belt in martial arts—a goal that was put on hold during treatment. Remarkably, just one month after completing chemotherapy, he returned to martial arts training and went on to earn his black belt two years later. The discipline, perseverance, and humility instilled through martial arts continue to influence both his life and his career.
These life experiences—his fight against cancer, his training as a chef, his passion for wine, and his black belt discipline—have all contributed to the leader he is today. Levi brings purpose, integrity, and a deep respect for both his team and his guests. He strives to create thoughtful, precise, and memorable experiences at every level of service. With his unwavering dedication, Levi has commitment to pursue constant and never-ending hospitality excellence. Download Profile Here
Executive Sous Chef: Ian Griffith
Ian Griffith’s culinary journey began at just 14 years old, when he first stepped into a kitchen and instantly found his passion. A native of Aumsville, Oregon, Ian worked his way up through the ranks with determination and heart, eventually stepping into kitchen leadership roles specializing in Willamette Valley golf clubs.
It was during his time at Olive Garden that Ian not only honed his skills but also met his future wife—proof that food really can bring people together.
Ian’s approach to cooking is deeply rooted in his passion for making people happy. He believes food should not only taste great but should leave guests feeling genuinely cared for. His dedication to excellence and warm hospitality make him an integral part of the daily service and guest experience at The Joel Palmer House.
Outside the kitchen, Ian treasures time with his friends and family and strongly values work-life balance, bringing that same sense of connection and joy to every dish he creates.
Pastry Chef: Marcus Lucht
Marcus was born and raised in the Willamette Valley. After attending Chemeketa Community College for business, he realized he didn't want to spend his life behind a desk, and hearing the call of delicious breads and desserts, attended Oregon Culinary Institute's Baking and Pastry Program in 2009. He then spent 8 years working at the Silver Grille learning all aspects of desserts, bread, and pasta making from executive chef Jeff Nizlek. The next few years he trained at Jory learning under executive pastry chef Shelly Toombs. He then became the executive pastry chef at the Dundee Bistro, before finally arriving at the Joel Palmer House.