New Owners at Duck Soup Inn

Kyle and Emily – New owners of Duck Soup Inn

I recently emailed Anna Lisa Lindstrum a question about Duck Soup Inn and I got quite a response from her – one that I didn’t expect. She was happy to let me share it with you. Here it is along with an introduction to and some photos of the new owners, Kyle Nicholson and Emily Trujillo Nicholson…

Hi Tim,

The Duck Soup Inn is going through a transition. After 23 years as chef and owner, Gretchen is selling the restaurant. The new owners are chef Kyle Nicholson and his wife, Emily Trujillo. Gretchen has started off the 2013 season and is cooking alongside Kyle. As the new owners, Kyle and Emily want to keep the menu and it’s format the same. This means that dinner will include soup and salad, and Steak Diane will still be on the menu. Gretchen is sharing all her recipes, don’t worry, the hot fudge sundae will be the same! Gretchen plans to focus on her cooking classes and spend more time sailing. Emily will take over my job as general manager. In fact, Emily was part of the wait staff last summer, so she will be a familiar face. The waitstaff remains the same as well. They will be there providing the great service they are known for.
I have been so lucky to be part of the the Duck Soup team for the last 11 years. Gretchen has been a great boss and friend. I have learned so much, and I have loved getting to know so many wonderful islanders. I am going to miss the customers and my co workers who have become “island family.” Emily and Kyle feel that they are “stewards” of the Duck Soup Inn. I believe they will care for the restaurant in the same way that Gretchen has by continuing the tradition of using the freshest local ingredients and preparing memorable meals. I am looking forward to dining at the restaurant soon and I hope to see you there!
Take care, Anna Lisa

I thought it would be nice to have some photos to go along with Anna Lisa’s story, so I went out shot the ones you see here, and Emily gave me some more background on her and Kyle, so these are Emily’s words:

Kyle in the kitchen

Kyle Nicholson –
Kyle studied sustainable agriculture at Evergreen State College in Olympia, WA. Shortly after obtaining his degree, he felt the lure of the kitchen and decided to attend culinary school at Western Culinary Institute in Portland, OR. Kyle has cooked in top tier kitchens in Park City, Salt Lake, Portland, and Washington and ran the culinary education program for Sur La Table in Salt Lake City. Kyle and Emily began to crave a quieter, more rustic existence and decided to move to the San Juans where Kyle has been the Executive Chef at the Friday Harbor House for the past two and a half years. Kyle is an avid forager and enjoys foraging mushrooms, berries, local wild greens, and kelp and finding ways to include these locally found goods in his cooking as well as spotlight the incredible bounty of food and artisans that surround us here in the San Juans.

Emily takes a phone reservation at the front desk

Emily Trujillo Nicholson-
Emily studied Literature at Westminster College in Salt Lake City. In order to fund her increasingly expensive taste in wine, she worked her way through college as a server in some of the city’s most respected fine dining establishments. She co-managed a Wine Spectator Award winning wine program before moving on to obtain her level one sommelier diploma from the Court of Master Sommeliers. After this, Emily went on to run the wine program at Pago, a farm to table restaurant in Salt Lake, which was awarded best wine list by Salt Lake City Weekly. These days Emily is intrigued by wines with a story, particularly biodynamic wines and wines made in traditional, non intrusive ways. Emily has over ten years experience in restaurant operations and has also worked as a freelance writer and in the non-profit sector. Emily enjoys yoga and is a 500 hr RYT. She also enjoys walking in the forest scouting for delicious edibles.

Emily and Kyle met, predictably, in a restaurant in 2008. They have dreamed of being able to share their love of food and their philosophy of local, foraged, organic, artisan with the world. They are overjoyed to be stewards of the Duck Soup Inn and to continue the tradition of excellence it has become known for.

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