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Now accepting inquiries from talented, discriminating chefs for upcoming classes and events.
Cooking is a matter of "flavor and taste". This separates many a kitchen from the mediocrity to one
of refinement. Uner the direction of our executive chefs you will transform raw perishable food to edible delicious
gourmet courses. You will find that our "in-house" chefs are opinionated, dynamic and very concerned about teaching
you new cooking-skills.
| Chef Adam Hoffman |
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Adam Hoffman
Chef de Cuisine
Presently working at Rover's Restaurant as Chef de Cuisine. Rover's Restaurant is a 4-star
restaurant in Seattle's Madison Park area. He has been working at Rover's for the last 10 years, he is American born...but
has been mentored by one of Seattle premier French Chefs Tierry Rautureau.
Adam is a graduate of the California Culinary Academy and
the American Culinary Federation Apprenticeship Program. During his apprenticeship he achieved gold and silver medals in National
and Regional culinary competitions. Adam began his culinary career at one of Las Vegas’s first 4-star restaurants, Le
Montrachet. In Seattle, Adam has worked at Café Juanita, Sunset Club, Assaggio Restaurant, and Figaro Bistro.
Adam joined Rover's in 1999. His specialties include saucier
work, classical French methods, wild game, and seafood. Adam makes his own cheese, and creates Rover’s traditional charcuterie,
which is smoked and cured at the restaurant. Because Rover’s menu is based upon seasonal ingredients, Adam spends a
great deal of time sourcing ingredients from area farmers and purveyors.
When Adam isn’t learning about new ingredients, he
teaches culinary techniques to young cooks. Adam was a Chef Instructor at the Culinary Program at the Art Institute of Seattle.
Currently, he runs Rover’s Apprenticeship Program, a rigorous introduction to the world of fine dining for culinary
students from around the country.
| Chef Eddy Rico |
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Chef Eddy Rico brings the French Riviera (Le Cote d'Azur)
to L'Auberge Edge of Seattle. This area of France is known for it wealth, glamour and decadence and for flavors rich
from the Sea and Mediterranean Countries.
A native of Cannes, France, Eddy Rico began his culinary education assisting his step-father, Maitre
d'Hotel for many caterers on the French Riviera. Soon, what was at the beginning just "a week-end job" transformed into a
true passion. In addition to overseeing all aspects of the service, Eddy spent more and more time in kitchens, learning alongside
renowned chefs and family members alike, with dishes handed down from generation to generation.
New to America, in 2006, he started his own catering company "Provence Gourmet Catering" here
in the Pacific Northwest.
 Chef George Stevenson
Chef George Stevenson draws his talent from his travels and working experience abroad.
Chef George Stevenson grew up in Europe and the United States. He sharpened his skills working in many kitchens, including being the Executive Chef at Seattle’s Lowell-Hunt Catering and
Fullers Restaurant, Nashville’s Sunset Grill and Restaurant Petrus in Hong
Kong. While working at Fullers he was working under the mentorship of
Chef Tom Black. He also was the Head Banquet Chef at Woodinville's Willows Lodge. George is a graduate of
the New England Culinary Institute and the University of the South in Sewanee, Tennessee with degrees in Culinary and Fine Arts. He is Executive Chef of the
DiStefano Winery and a freelance caterer. He is also the author of VegOut: A Vegetarian
Guide to Seattle and Portland.
| IN THE LIME LIGHT! |
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| Chef Tom Black |
Chef Tom Black
is a highly motivated, classically-trained chef. He brings enthusiasm,
expertise and attention to detail to the kitchen. He is also a genuine nice guy with a refreshing low key ego that is
a pleasure to work with.
Most recently he was the General Manager and Executive Chef at The Barking
Frog Restaurant at Willows Lodge in Woodinville, Wa. He was also Executive Chef at Fullers Restaurant and Alderbrook
Resort and Spa.
Properties under his culinary direction have been recognized by the following
publications: Wine Spectator, Wine Enthusiast, Nations Restaurant News, Bon Appetite, Gourmet Magazine, Wine & Spirits,
Food Arts, Travel & Leisure Magazine, Sunset Magazine, Pacific Magazine, Pacific Magazine, Wine Press N.W. and Northwest
Palette.
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