Tom Maccarone

Proprietor,
Master of Ceremonies

If you’re looking for fun, look no further than Tom Maccarone.  Growing up in a large family in the Walla Walla valley, Tom learned at a very early age the strong connections between food, wine, family and friends.  Every Sunday evening his entire family would gather around Grandma Maccarone’s dinner table to break bread, taste Grandpa’s homemade wine and share love and laughter over a homemade meal.

After living in Seattle for a number of years, Tom returned to Walla Walla in 2005 to be a part of the valley’s burgeoning food, wine and cultural scene.  He opened T. Maccarone’s in November of that year and hasn’t looked back.  Today, Tom is proud to be a member of the Walla Walla culinary community and enjoys introducing locals and visitors alike to the unique hospitality of this area. 

With a passion for life, food and great people, Tom has created a dining experience like no other.  It’s been said that people come to Walla Walla for the wine, but they come back to see Tom.

Jacob Crenshaw

Executive Chef,
Co-Owner, Food Magician

Serving as executive chef of T. Maccarone’s, Jake Crenshaw oversees ongoing menu development, kitchen operations and performs pure magic on every plate he touches.  His inventive way with food centers on fresh, local and sustainable ingredients prepared with imaginative style and exceptional presentation.

Jake has spent more than thirteen years crafting his unique approach at a variety of fine dining establishments across the Western United States.  Having moved to Walla Walla in 2006, he spent three years at The Marc Restaurant and Vineyard Lounge, in the famed Marcus Whitman Hotel.  Prior to that, Crenshaw served as chef d’cuisine at Brasa, the four-star Mediterranean restaurant in Seattle’s Belltown district, as well as a host of other premier restaurants.

A testament to his culinary talents and ongoing contributions to the business, Crenshaw was gifted a twenty percent ownership stake in the restaurant in 2009.

Sarah German

Pastry Chef,
Confectionary Artist

Born and raised in Montana, Sarah German is an artist who works with a variety of mediums—including all things sweet and delicious.  Sarah began her culinary career as a journeyman baker, working in a variety of bakeries in Montana, Oregon, and British Columbia.  After passion for deserts, she moved to New York City to attend the French Culinary Institute, enrolling in the premier pastry program led by the talented Jacques Torres.  While in New York, Sarah had the opportunity to work with some of the most renowned restaurants and pastry chefs in the country—including a stint at Le Cirque, ranked as one of the best restaurants in the world.

After returning the Northwest, Sarah visited Walla Walla on a wine vacation and fell in love with the beauty and lifestyle of the region.  She soon made the valley her home, working her unique craft at several fine restaurants until joining the T. Maccarone’s team.  Sarah works tirelessly to create inventive and delicious deserts that complement the rotating dishes of the restaurant, the region’s seasonal organic fruits, and the amazing wines of the valley.