The Herbfarm
The Herbfarm is a private, AAA Five Diamond farm-to-table restaurant in Woodinville, WA serving a daily-finalized nine-course tasting menu sourced from its on-site farm, targeted at affluent diners seeking premium Pacific Northwest culinary experiences.
- Company typePrivate
- Founded1986
- HeadquartersWoodinville, United States
- Headcount11–50
- GTM typeB2C
- OfferingServices
What The Herbfarm does
The Herbfarm is a privately held, AAA Five Diamond farm-to-table restaurant operating from a single cottage location at 14590 NE 145th Street in Woodinville, Washington. Founded in 1974 as a farm by Bill and Lola Zimmerman and converted into a restaurant on May 25, 1986, by their son Ron Zimmerman and his wife Carrie Van Dyck, it is credited as a pioneer of farm-to-table dining. The restaurant is currently in its third generation of ownership under Chef Chris Weber and General Manager Jack Gingrich, who acquired the business following the founders' retirement in 2021.
The core product is a daily-finalized nine-course chef-selected tasting menu featuring ingredients from the restaurant's nearly 5-acre naturally managed farm (part of a 47-acre farm trust) and the greater Pacific Northwest. The menu is paired with Pacific Northwest wines, beers, or non-alcoholic botanical beverages and accompanied by chef conversations, seasonal garden tours, and live classical guitar music. Dinner is served Thursday through Sunday as a single seating (7pm Thursday–Saturday, 4:30pm Sunday) at $325 per person, plus a 21% service charge and 10% sales tax, with a $125 per-person reservation deposit. The portfolio is supplemented by a calendar of premium special events (Farmer's Table Series, Mother's Day Brunch, Halloween Dinner, Thanksgiving, New Year's Eve Gala), an immersive 24 Hours at the Farm overnight experience in partnership with Willows Lodge, private dining rooms, and a published cookbook ('The Spirit of The Herbfarm').
Go-to-market is direct-to-consumer only: reservations are taken exclusively through the restaurant's proprietary online portal (opening four months in advance) and phone line, with no third-party booking platforms. The primary customer segments are affluent food and wine enthusiasts visiting Woodinville wine country and event celebrants booking private dining. Marketing is content-driven, anchored by the website, an email newsletter, and Instagram, with strong word-of-mouth within the Pacific Northwest culinary community. The restaurant has no disclosed revenue, no external investors, and operates as a standalone private establishment.
The Herbfarm firmographics
Firmographics- Name
- The Herbfarm
- Legal name
- The Herbfarm
- Website
- https://theherbfarm.com
- Company type
- Private
- Founded year
- 1986
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- The Herbfarm is a private, AAA Five Diamond farm-to-table restaurant in Woodinville, WA serving a daily-finalized nine-course tasting menu sourced from its on-site farm, targeted at affluent diners seeking premium Pacific Northwest culinary experiences.
- Ownership category
- akta.pro rank
The Herbfarm industry classification
Industry- Product category
- Fine Dining Restaurant
- NAICS
- Full-Service Restaurants (722511)
- SIC
- Retail-Eating & Drinking Places (5810)
- akta.pro primary industry
- Chef’s Table & Tasting Menu Restaurants (THAFACAG)
- akta.pro secondary industries
- Farm-to-Table & Contemporary American Restaurants (THAFACAF), Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH), Farm-to-Table & Agritourism Dining Experiences (Farm Visits, Harvest Meals) (THAJAGAK)
Keywords
Where The Herbfarm is headquartered
LocationHeadquarters
- HQ city
- Woodinville
- HQ country
- United States
- HQ region
- North America
Offices1 record
Markets served
The Herbfarm business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Operations, Supply Chain, Infrastructure, Marketing or Sales
Revenue model
- Fine Dining Restaurant Service: Single-seating 9-course dinner experience priced at $325 per person including paired beverages. Additional revenue from 21% service charge and 10% sales tax. Deposits of $125 per person required for reservations. Cancellations within 10 days forfeit deposit.
- Private Dining: Private dining rooms and full restaurant buyouts available for special occasions, milestones, business entertainment and events. Includes options like Chef's Library and Founder's Room.
- Special Events and Seasonal Experiences: Premium-priced special events including Farmer's Table Series (truffle dinners, wine maker events, 100-mile dinner, mushroom menus), Thanksgiving, New Year's Eve Gala, Halloween dinner, and Mother's Day Brunch.
- Overnight Accommodations Partnership: Partnership with Willows Lodge for extended dining experiences. Restaurant facilitates room reservations as part of the 24 Hours at the Farm experience and other overnight stays.
- Cookbook Sales: Sale of 'The Spirit of The Herbfarm' cookbook featuring nearly 200 recipes. Proceeds support The Ron Zimmerman Scholarship Fund for Seattle Colleges hospitality students.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| One time/ perpetual license | Multi-year contract | Standard 9-Course Dinner |
| One time/ perpetual license | Multi-year contract | Farmer's Table Series and Special Events |
Go-to-market motion1 record
Distribution channels3 records
Marketing channels4 records
The Herbfarm product offering
Product offeringCore offering
The Herbfarm operates a nine-course chef-selected farm-to-table tasting menu served at a single communal table in its only indoor dining room, with each course paired with a beverage. The menu is finalized almost entirely each day based on what is harvested from the restaurant's adjoining five-acre certified organic farm and from regional Pacific Northwest growers. Service is dinner only, by reservation, and the experience is positioned as a multi-hour, destination culinary event rather than a typical a la carte restaurant meal.
Product overview
The Herbfarm is a single-location, five-diamond fine dining restaurant offering a 9-course chef-selected tasting menu as its core product. The menu is finalized daily and features Pacific Northwest ingredients sourced from their own 5-acre farm and regional partners. The restaurant operates Thursday through Sunday with dinner seatings, and supplements the core dining experience with seasonal Farmer's Table Series events (like Truffle Treasure, Mycologist's Dream, and 100-Mile dinner), private dining rooms, immersive 24 Hours at the Farm experiences, holiday celebrations (Mother's Day, Thanksgiving, New Year's Eve), and overnight accommodations via partner Willows Lodge. A cookbook ("The Spirit of The Herbfarm") is also available for retail purchase. The product portfolio centers on the multicourse dinner experience with paired beverages, supplemented by special events and hospitality services.
Differentiator
Problem solved
Functional benefit
Products and services
- Nine-Course Chef-Selected Tasting Menu A nine-course, chef-selected tasting menu with paired beverages, served at a single communal table in The Herbfarm's only indoor dining room. The menu is recomposed almost entirely each day based on harvest from the on-site farm and from Pacific Northwest growers, and is intended for individual diners or parties booking the single evening seating.
- Farmer's Table Series A series of themed, ticketed dinners that highlight featured farmers, growers, and produce from the Pacific Northwest region. The series functions as a special-event extension of The Herbfarm's farm-to-table identity for culinary event attendees.
- 24 Hours at the Farm An overnight, immersive farm experience hosted by The Herbfarm that blends extended on-site farm time with food and beverage programming for dedicated culinary event attendees.
- Private Dining Private event dining in dedicated indoor spaces at The Herbfarm, configurable for up to approximately sixteen guests, with menus built around the same farm-driven sourcing. These events are booked through the Willows Lodge event channels and The Herbfarm for corporate, social, and celebration gatherings.
- The Spirit of The Herbfarm Cookbook A hardcover cookbook reflecting The Herbfarm's roughly four-decade culinary history, available for purchase to fans of the restaurant and to those interested in its regional farm-to-table recipes.
Quantifiable outcome
- Daily-finalized menus based on day's harvest and seasonal availability
- +1 more outcomes
Companies that use The Herbfarm
Customer profileSegments2 records
Ideal customer profiles3 records
The Herbfarm technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature2 records
The Herbfarm partnerships and signals
Strategic signalPartnerships
One partnership is on record.
- Willows LodgecoreWillows Lodge provides valet parking services ($10 fee) and serves as the premier luxury accommodation partner for The Herbfarm. The restaurant facilitates room reservations for guests seeking extended dining experiences, including overnight and weekend stays. The lodge is described as the premier destination for luxury accommodations in Woodinville wine country, with rooms inspired by Pacific Northwest history and charm.
Scale indicators4 records
Recent moves6 records
Expansion highlights5 records
The Herbfarm competitors and assessment
Company assessmentDirect peers
- The French Laundry: Thomas Keller's Yountville restaurant is the most iconic American multi-course tasting menu destination with an on-site garden and similar farm-driven philosophy. Directly comparable in format, exclusivity, and pricing tier.
- Alinea: Grant Achatz's Chicago tasting-menu institution. Comparable multi-course prix-fixe format, avant-garde culinary innovation, and tier of national prestige.
- Blue Hill at Stone Barns: Dan Barber's farm-to-table restaurant at Stone Barns Center for Food & Agriculture. Shares the on-site farm, ingredient-driven tasting menu, and pioneering sustainable-agriculture ethos.
- Noma: René Redzepi's Copenhagen restaurant is the global archetype of seasonal, foraging-driven, farm-and-sea tasting menu dining. Strong conceptual peer despite geographic distance.
- Chez Panisse: Alice Waters' Berkeley restaurant is widely credited as the original American farm-to-table pioneer. Shares the heritage of ingredient-driven, seasonal, multi-course menus and West Coast fine-dining positioning.
- Eleven Madison Park: Daniel Humm's NYC flagship offers a multi-course plant-forward tasting menu at a comparable premium price point with similar high-touch, multi-hour service format.
- Single Thread Farm-Restaurant: Healdsburg farm-to-table restaurant with an on-site farm and 11-course tasting menu. Closest direct competitor in format, on-site agriculture integration, and California/West Coast luxury market positioning.
Broad incumbents
- Bras: Sébastien Bras's Laguiole, France restaurant pioneered the chef-driven, multi-course tasting menu built around local terroir and on-site gardens. Conceptually aligned though geographically distant.
Others
- Willows Lodge: Woodinville luxury hotel and The Herbfarm's lodging and valet partner. Adjacent ecosystem participant and distribution channel for the overnight experience offering.
Regional players
- Canlis: Seattle landmark fine-dining institution serving Pacific Northwest cuisine. Regional peer competing for the same affluent Seattle-area clientele in a similar luxury experiential format.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat4 records
Key risks6 records
Key highlights7 records
Customer concentration
The Herbfarm social profiles
Digital presenceThe Herbfarm compliance and trust
Trust signalCompliance1 record
The Herbfarm financial estimates
Financial estimateRevenue estimate
Valuation estimate
The Herbfarm leadership team
Management profileNumber of profiles
Profiles6 records
The Herbfarm funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
The Herbfarm M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about The Herbfarm
What does The Herbfarm do?
The Herbfarm operates a nine-course chef-selected farm-to-table tasting menu served at a single communal table in its only indoor dining room, with each course paired with a beverage. The menu is finalized almost entirely each day based on what is harvested from the restaurant's adjoining five-acre certified organic farm and from regional Pacific Northwest growers. Service is dinner only, by reservation, and the experience is positioned as a multi-hour, destination culinary event rather than a typical a la carte restaurant meal.
Is The Herbfarm a public or private company?
The Herbfarm is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was The Herbfarm founded?
The Herbfarm was founded in 1986. It employs 11 to 50 people.
Where is The Herbfarm based?
The Herbfarm is headquartered in Woodinville, United States, in the North America region.
How does The Herbfarm make money?
Five revenue lines are on record. Fine Dining Restaurant Service is the primary driver. The others are private Dining, special Events and Seasonal Experiences, overnight Accommodations Partnership and cookbook Sales.
Who are The Herbfarm's main competitors?
Direct peers on record are The French Laundry, Alinea, Blue Hill at Stone Barns, Noma, Chez Panisse, Eleven Madison Park and Single Thread Farm-Restaurant. Bras is listed as a broad incumbent. Willows Lodge is listed as an others. Canlis is listed as a regional player.
Does The Herbfarm have an API?
No public API is recorded for The Herbfarm.
What industry is The Herbfarm in?
The Herbfarm's product category is Fine Dining Restaurant. Its primary akta.pro industry code is THAFACAG, Chef’s Table & Tasting Menu Restaurants, with a secondary code of THAFACAF, Farm-to-Table & Contemporary American Restaurants. Its NAICS code is 722511 and its SIC code is 5810.