Born in Hawaii, Joe Ching was brought to Seattle in 1950 to open Canlis restaurant as executive chef. With Joe at the helm of the Canlis kitchen, this fledgling Seattle restaurant became nationally famous and garnered many culinary awards. Joe’s skills with wild salmon — whether catching or grilling or smoking them — made him famous throughout the northwest. Joe was a chef who mixed with his guests. He loved talking to everyone, and he became as much a part of the aura of Canlis as Peter Canlis himself. Joe was a pioneer breaking through the post-war prejudice against Asians and becoming one of the first people to appreciate and embrace organic gardening. Joe passed away in 2005.