By Lindsay Peyton
Every day, when chef Bill Riley heads to work at Chinook’s at Salmon Bay, he looks forward to looking out the window and watching the boats in Fisherman’s Terminal come and go.
“It must have been something that showed up in my aptitude test somehow,” Riley guesses. “I don’t know what it was.”
He shrugged off the idea and headed to data processing classes at a local community college.…