Harrison Gilbert is General Manager and Executive Chef of Rock and Rye Oyster House. He was born in Bellingham and received his B.A. Culinary Arts from Bellingham Technical College in 2007. Working in restaurants from an early age, his professional career started when he started working with local Entrepreneur Stephen Crosier at Bayou on Bay. Building experience and relationships there for several years, eventually Rock and Rye was envisioned to properly express the culinary and cocktail ambition of Harrison and his partners. Outside of work, he waits patiently for the Mariner’s to win the world series and hover boards. When he grows up, he wants to be a fighter jet or the sun. His idols are Marty McFly and Data from The Goonies.