Our Team

A native of eastern Washington, Managing Partner Dan Thiessen was raised on a cattle ranch in Asotin, 2 hours east of Walla Walla. As a graduate of the Culinary Institute of America, his 25 year career has included kitchens in Switzerland, Aspen, Coeur d’ Alene, Seattle and Walla Walla.  In 2018, Dan partnered with Paul Mackay and Philip Christofides to open Walla Walla Steak Co. and Crossbuck Brewing in the historic Walla Walla train depot, and recently announced plans for a new location set to open in Woodinville in 2022.  Dan and a team of partners purchased Basel Cellars Estate in 2020 and will continue to operate the iconic property as an exceptional wine country lodging and event location, while developing plans for further expansion.  Dan and his wife Melissa are the proud parents of three sons and are active in the Walla Walla community, as well as operating the Asotin cattle ranch and their own farm and vineyard in Walla Walla.

Jim has built his career in the hospitality industry with a focus on creating a culture where people feel welcome and can come in and celebrate. That guest-focused perspective is what brought him to Walla Walla Steak Co. at the very beginning and is how he has contributed to its success. Prior to joining the company, Jim owned and operated a steak and seafood restaurant in Steamboat Springs, CO and then moved to Bend, OR where he served as general manager of the Bos Taurus steakhouse. Jim and his wife, Emily and their daughter Zoe enjoy time in the mountains fly fishing, skiing, and biking.

Chef Chad was raised in Wenatchee, WA and graduated from the Wine Country Culinary Institute (WCCI) in Walla Walla.  He was drawn to the culinary arts when he was ten years old and being treated for cancer at Children’s Hospital in Seattle.  Because of his dreams of becoming a chef, the Make-a-Wish Foundation created opportunities for him to meet area culinary experts and experience delicious meals. One of his defining moments was when Seattle Chef Tom Douglas invited his family to the Dahlia Lounge, and there he witnessed the opportunity to positively affect people by creating experiences and lasting memories with flavor and hospitality.  After recovering from cancer, Chad continued his restaurant career learning skills in both the front and back of the house.  He has worked at both the Marcus Whitman Hotel and The Reserve House at Woodward Canyon. Dan Thiessen selected Chad as the Executive Chef for Walla Walla Steak Co. and Crossbuck Brewing after working with him at WCCI.  Chad and his wife, McKenzie, enjoy spending time with family and friends, cooking, traveling and their dog, Pepper Dog.

As an Eastern Washington native, Brent Herring is well-versed in sharing the beauty and range of activities enjoyed in this part of the region. As Sales and Events Director for both Walla Walla Steak Co. and Eritage Resort, Brent is dedicated to helping others celebrate in this beautiful place. Brent has a unique role representing both Walla Walla properties and brings his high level of service and attention for details and ability to create strong relationships.

Herring was born and raised in Pasco, WA and has been part of the hospitality industry for 30 years. He began his career in the Tri Cities hotel industry working in a variety of roles including sales, catering, general manager, and regional manager before moving to Walla Walla in 2010. As the banquet manager for the historic Marcus Whitman Hotel, Brent managed all events including holiday brunches for 1,000 guests. He explored his culinary passions working as the General Manager at D’Olivo Tasting Bar for four years sharing his knowledge of Ultra-Premium EVOO, aged Balsamic vinegars, specialty foods, Champagne and kitchenware.

He looks forward to sharing his gift for celebrating life to its fullest with the guests and teams at Walla Walla Steak Co. and Eritage Resort.

Matthew Clark joined the Walla Walla Steak Co. team in March 2020 as a server and advanced quickly to the management team. His previous experience at the Brik Bar and Grill, as well as at The Ox, Saint & Sinner and Olive fostered his management style to continuously learn and grow, and help others do the same.

Matthew was born in Seoul, Korea and was adopted at the age of two and grew up in the lower Yakima Valley. Following high school, he enrolled in the Marine Corps Reserve which he credits for his confidence, discipline, and team-building abilities. His close family includes a twin brother who is also in the restaurant field and a younger brother currently finishing his medical residency. His mother served as superintendent of the Waitsburg school district and his father was the first professor of enology and viticulture at the Walla Walla Community College. He enjoys golfing, cooking, and enjoying great food and wine with friends and loved ones.

Tino Ganacias has been serving as bar manager since July 2020 and is known for his leadership, hospitality, and hard work.  Born and raised in Seattle, Tino previously worked with chef Matt Dillon’s restaurants, as well as Eric Fisher’s Copal. Moving to Walla Walla brought him closer to his parents and to contribute to the small business fabric of his new hometown. Tino is the proud father of two strong, smart, and caring daughters. When he is not working with his team or creating new cocktails, he enjoys cooking, running, and watching sports including the Mariners, Seahawks, and Michigan football.

Born in Pullman, Crossbuck Brewing head brewer Nate Sherrod has lived all over Washington State, including Waitsburg, Clallam Bay, Cheney, Tumwater, Walla Walla and Seattle. He graduated from the University of Washington with a degree in Forest Resources focused on Environmental Horticulture & Urban Forestry.  He has spent much of his career in the hospitality industry, including as a server and bartender at Whitehouse Crawford and Walla Walla Steak Co. but has always had an interest in wine and beer production and looked for every opportunity to gain experience with both, gained experience in making both at Walla Walla Brewers, Buty Winery, and others.

Nate joined the company in February 2019 working in both the brewery and dining room and eventually took over as head brewer in 2020. He would like to continue to increase production and expand production as the company grows.

He is also known for being a bit of an environmentalist and has installed solar panels on his home and drives an electric car. His love of the outdoors includes time spent hiking, camping and skiing.