About Cannella Kitchen &

Cannella Kitchen started out as Café Manson in 2009 with a $3,800 cash budget, a crumbling building and a $400 house stove.

We opened on the side street 8-miles outside of a resort town in the off season.

But people were hungry and we eeked out a living, eventually moving to a building on the main street. In 2013, we changed the name form Cafe Manson to Cannella Kitchen &amp.

Since closing our Manson spot in 2014, we have been restaurant consultants, kitchen designers, private chefs in the Pacific Northwest. We relocated to Leavenworth in 2016 and welcomed our daughter in September of that year.

With the birth of our daughter, we evolved our view of food and dining. We’re pretty excited to start cooking for our customers again soon.

As a culinary team

Erik has spent his professional life working in restaurant kitchens. He holds a degree from the Cullinary Institute of America (Hyde Park 1993), where he learned the history, techniques and language of Classic French cuisine. His recipes have been featured in The New York Times, Bon Apetit, cookbooks and regional publications.

Adrianne made good on a decision that she was going to earn living in the kitchen and started cooking professionally in 2007. Since then, she has become an accomplished professional cook* whose Chinese New Year dinners have developed a cult following.

Together they create simple, approachable food that speaks its own language. The Italian/Finnish dinner tables of Erik’s childhood will inspire a gravlax salad and Adrianne’s Maui-born sensibilities will alter it into a gravlax poke. In their hands, Duck confit is rubbed with a custom five splice blend and served with a pickled kumquat relish.

Erik’s lifelong experience in a restaurant kitchen means that he can immediately pull from a library of techniques and approaches. His kitchen experience spans from New York steakhouses to the Low Country to favorite PNW eateries to private dinners in tucked away Napa Valley vineyards.

Adrianne’s ability to understand the economics of food, its challenge as a profitable endeavor and the ideals of her customers put her in charge of the operations of Cannella Kitchen. She is in charge of event strategy, organization, reservations, billing, marketing and taking on new projects and dates. She also creates most of the menus and all of our websites.

Their cooking adventures have taken them from Napa Valley to Montana, cooking baroque winery events, light vineyard dinners, emergency birthday buffets and spontaneous farm meals.


At present, Cannella Kitchen is looking at a new place and a new project. For more information, contact Adrianne and Erik here.

*Adrianne reserves the title “chef” for those who are fluent in the language of cooking and who have worked an unglamorous number of years in the industry without losing their inspiration to create phenomenal food.