How it started

After buying a farm to retire to in Fall City, Washington, Bill and Lola Zimmerman inadvertently launched a company by selling their garden's extra chives in 1974.

Read more


Farm-to-table Cuisine

Bill and Lola slowly expanded their nursery to offer over 300 varieties of herb plants and perennials. And in 1986, their son Ron and his soon-to-be wife Carrie Van Dyck renamed the Fall City Herb Farm and turned the farm's garage into a pioneering restaurant, serving their first meal on May 25. The Herbfarm quickly gained national recognition for its dedication to local, high-quality ingredients and the farm-to-table dining experience. This approach not only highlighted the superior quality of the ingredients but also enriched the diner’s experience by fostering a strong connection between the table, local farmers, and the farm's plentiful harvest.

Read more

1997, Woodinwille—Washington

Catastrophe and A New Home

In 1997, a fire destroyed the restaurant and local politics made it too challenging to rebuild on the original property. The Herbfarm Restaurant found a new home in Woodinville, reopening in 2001, exactly 15 years after its initial launch. Chris Weber, Chef, and Jack Gingrich, Sous Chef who had met at The Herbfarm in 2010 and worked together daily ever since took over the reins in 2021. Today they lead the restaurant into its third generation with a continued commitment to the community and local culinary traditions.

Get The Book To Learn More

A few words from Carrie

It's with a heart full of gratitude and hope that I reflect on the legacy Ron and I nurtured together. The Herbfarm has always been more than a restaurant; it's a testament to the love, dedication, and vision we shared for creating an unparalleled farm-to-table experience. It's a story of growth, from the seeds of a simple herb garden to the flourishing institution that stands today as a beacon of culinary innovation and sustainability. This journey, chronicled with care in "The Spirit of Herbfarm," is a narrative that spans decades, embodying the essence of what it means to connect food, land, and community.

Continue to read

Find out what leading chefs and critics think about this book.