Our story

Our story begins at Charlestown Street Café in West Seattle back in the 90’s. Mike Hillyer, now co-owner, was the Head Chef, and together with the previous owner, Larry Mellum, introduced a New England clam chowder as a daily special. It was meant to complement the menu, but it quickly became the reason people came in. Regulars returned for it, told their friends about it, and that single special soon defined the café.

Encouraged by the local enthusiasm, Mike and Larry began entering chowder competitions across the country, traveling with their families and friends to see how their recipe would stand on a national stage. Wins started stacking up, turning a neighborhood favorite into a nationally recognized name grounded in craftsmanship, consistency, and a belief that quality ingredients always win.

When Pike Place Chowder opened in Seattle’s historic Pike Place Market, that original recipe and philosophy came with it. The brand later expanded to Pacific Place, serving as a test-kitchen for the chef to try new seafood recipes. From the New England Clam Chowder that launched it all to creations like Smoked Salmon and Seared Scallop, the dedication to flavor and quality earned the title "the Most Awarded Chowder in America."

The Hillyer family is proud to carry the legacy forward. Together, Mike, Casey, Emily, and Jake Hillyer remain committed to upholding the standards established by founder Larry Mellum before retiring to devote his time to whale conservation and philanthropic work.