A 24-hour experience at The Herbfarm

You’ll begin your day at 8 a.m. as you join The Herbfarm’s garden staff at the farm. There you’ll help the crew harvest food for the restaurant kitchen. LEARN MORE


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Meet The Herbfarm Staff

Ryan Aguirre Herbfarm Sommelier

Ryan Aguirre Head of beverage & service

Ryan Aguirre is in charge of The Herbfarm’s beverage program. Growing up in Texas, he cut his restaurant teeth in some of Austin's fine restaurants. His interest in wine took him repeatedly to an upscale lodge next to Alaska's Denali National Park where he was Beverage Manager. The Fearrington House in Chapel Hill, North Carolina honed his skills as assistant sommelier for the 5-Diamond restaurant. Ryan is a Certified Sommelier with the Court of Master Sommeliers and was selected as one of 150 sommeliers to attend the Court of Master Sommeliers' Advanced Sommelier Course in Dallas, Texas.

Tysan Dutta

Tysan DuttaSommelier

Herbfarm sommelier Tysan Dutta brings years of wine experience to her position of sommelier at The Herbfarm. Tysan is a Vassar grad and has two MBAs.

She has worked extensively in New York City, Portland, Oregon and here in Seattle. She brings a particular passion to her position. Tysan is a board member of the International Pinot Noir Celebration and a long-time Advanced Level Teacher for the International Sommelier Guild.