Who we are

We are big believers in supporting small farmers, fisherman, and foragers. Whether it’s in our kitchen or behind the bar our team takes great care in sourcing as much as we can locally. Behind the bar we squeeze our own juice daily, make our own ginger beer, and create our own syrups from fresh ingredients. In the kitchen orders are placed daily from the farms & fisheries and delivered to our doorstep. Below are some of our partners we love working with.Less
We are big believers in supporting small farmers, fisherman, and foragers. Whether it’s in our kitchen or behind the bar our team takes great care in sourcing as much as we can locally. Behind the bar we squeeze our own juice daily, make our own ginger beer, and create our own syrups from fresh ingredients. In the kitchen orders are placed daily from the farms & fisheries and delivered to our doorstep. Below are some of our partners we love working with.

Our community partners:Less

Our community partners:

Bastille Cafe & Bar Rooftop Garden / Billys Gardens / Wobbly Cart Farm / Calliope Farm / Dharma Ridge Farm / Skokomish Ridge Mushroom Co-Op / Skokomish Valley Farms / Boistfort Valley Farm / Sno Valley Mushrooms / Alvarez Organic Farms / Skylight Farms / Parfait Ice Cream / Wilson Fish / Shepard’s Grain

Holy Mountain / Hellbent Brewing / Pfriem / Stoup / Rueben’s Brews / E9 / Breakside / Crooked Stave / Bale Breaker / Cascade / Boneyard / Finnriver / Snodrift / Tieton
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Bastille Cafe & Bar Rooftop Garden / Billys Gardens / Wobbly Cart Farm / Calliope Farm / Dharma Ridge Farm / Skokomish Ridge Mushroom Co-Op / Skokomish Valley Farms / Boistfort Valley Farm / Sno Valley Mushrooms / Alvarez Organic Farms / Skylight Farms / Parfait Ice Cream / Wilson Fish / Shepard’s Grain

Holy Mountain / Hellbent Brewing / Pfriem / Stoup / Rueben’s Brews / E9 / Breakside / Crooked Stave / Bale Breaker / Cascade / Boneyard / Finnriver / Snodrift / Tieton
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Jason Stoneburner

Jason Stoneburner is the chef of Bastille Café & Bar and chef/owner of Stoneburner, both located in Seattle’s historic Ballard neighborhood. He is dedicated to procuring products from small farms and thoughtfully sourcing ingredients. Jason is a proud supporter of the Special Olympics, Seattle Children’s Hospital, FareStart, and charities that encourage sustainable farming and agriculture. In his free time, Jason can be found somewhere along the West Coast surfing or snowboarding.


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Erik Carlson

Originally from Seattle, Erik Carlson spent a decade working at bars in San Francisco including the Clift Hotel and the Slanted Door before moving home in 2008 to open Moshi Moshi in Ballard. In 2011, he was hired as the Bar Manager at Bastille Café & Bar and at Stoneburner when it opened in 2013. Erik led the development of the cocktail and beer program at Stoneburner and currently manages the bars at Bastille, Stoneburner, and the Olympic Rooftop Pavilion event space atop Hotel Ballard. Erik has also consulted on the opening cocktail programs for additional bars in the Weimann Maclise Family of Restaurants including Poquitos, Macleod’s Scottish Pub, and Rhein Haus Seattle. Erik’s focus is on creating food-friendly cocktails with an emphasis on balance, farm-to-bar ingredients, and classic recipes. In his free time, he enjoys spending time with his family and two daughters. 


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Jonathan Hardy

Jonathan Hardy has been an integral part of the Stoneburner leadership team since the restaurant opened in June 2013. In his current role, Jonathan provides mentorship to Stoneburner team members, creates a memorable and comfortable guest experience, and optimizes business operations. His motivation is to establish a positive culture within the Stoneburner team and Ballard community. Jonathan has been in a leadership role for more than 12 years, previously working for restaurant groups in Seattle and Oregon. He also brings a multicultural perspective to the table, having lived abroad in Manchester, England; Australia; Italy; and Borneo, before moving to Seattle in 2012. Jonathan enjoys a litany of activities including spending time with his love Amber, yoga, tennis, skiing, running, and traveling.


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Elisabeth Spring

Elisabeth Spring has been a part of the Stoneburner team since its inception in 2013. Spending her formative years in Spokane, Elisabeth pursued a degree in Hotel Restaurant Management from Johnson & Wales University in Providence, Rhode Island. After graduation Elisabeth worked in Atlantic City, New Jersey to kickstart her career in restaurants & hotels. Elisabeth started her career in Seattle as Assistant Food & Beverage Director at the iconic Hotel Sorrento. From there she moved to the Bellevue Club, Columbia Hospitality, and oversaw the opening of the Heathman Hotel in Kirkland, and event sales at the Space Needle & Chihuly Garden and Glass. 

Elisabeth joined the Stoneburner and Bastille Team full time in October 2013 after serving as a consultant for a year. She built a robust event program for Stoneburner, The Olympic Rooftop Pavilion, and Bastille; planning over 250 events per year. Elisabeth plans all types of events, small intimate dinners or large weddings. 

Elisabeth also sits on the board for the Seattle Chapter of the American Cancer Society Hope Gala committee. She also supports Chef Jason in his charitable contributions.

Elisabeth resides in Kenmore with her husband Mike, and their two children Rudy & Mira. When she is not working she can be found shuttling her children to and from their activities, entertaining guests in her home, moving up the leaderboard on her Peloton, or reading a book with a glass of wine. 


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Deming Maclise & James Weimann

A Northern California native, Deming Maclise moved to Seattle after graduating from UC Davis to follow his passion for music. While a musician, Maclise became a barista to cover his cost of living, a decision that unlocked a passion for the coffee business. In 2002, he opened Caffè Fiore on Seattle’s Sunset Hill, the first certified organic coffee house in the city.


James Weimann grew up in Wisconsin and worked in the restaurant industry while putting himself through college at the University of Illinois as well as graduate school at Northwestern University. After several years pursuing a career as a professional opera singer, Weimann realized his true passion was becoming a restaurateur and opened his first restaurant in Seattle in 1992. Weimann opened a number of restaurants in the area over the next decade, including Triangle Tavern, El Camino, Peso’s, the Ballroom, May’s Thai and Talarico’s. 


Deming and James first partnered to open Bastille Café & Bar in Seattle’s Ballard neighborhood in 2009. Since then they have opened Poquitos, Macleod’s Fish & Chips and Scottish Pub, three Rhein Haus locations in Seattle, Denver and Tacoma as well as Stoneburner, Tavern Hall and Beer Star. They have been hired to consult on various restaurant and brewery projects in the Seattle area.