Canlis is an iconic fine dining locally-owned restaurant, serving the best Pacific Northwest wines and cuisine for over 60 years. General managers Mark and Brian Canlis and executive Chef Jason Franey have been frequently recognized for their outstanding and innovative culinary achievements over the years. However, it is Service Director David Kim who works his magic at the front of the house to ensure customers receive the topnotch service Canlis is known for. Eater Seattle sat down with Kim recently to find out what a typical night at Canlis is like, including how long the wait for a table can be.
For this feature, I was honored to have the opportunity to capture Kim’s portrait. We met at the restaurant at 4:30pm, just before the early evening diners arrived. The interior of Canlis was low lit, making it difficult to find the ideal backdrop. After taking a few experimental photos in Canlis’ gorgeous ladies restroom, we settled on going with a literal concept of Kim’s gatekeeper position by placing him in front of the restaurant’s classy front door. There was just enough daylight left that a flash wasn’t needed. Check out the result below, and read Kim’s quick primer on being a Maître d’ at Canlis.
Suzi Pratt is a Seattle event, food, and travel photographer available for hire. She is also a contributing writer at Digital Photography School and runs a blog teaching others how to start a photography business.
