About Chef Ryan

   Patrons often ask me “In what part of the south did I grow up”. When they do, I simply tell them that I spent enough time in the Big Easy to learn southern food and how to pull off a pretty decent “ya’ll”. I admit I am still a Yankee in their eyes, but I was fortunate enough to work for some of the most talented southern chefs.
   Before I moved to Nu’ Awlins seven years ago, I never knew the joy’s of good grits or a overstuffed soft shell crab po’boy.  Classically trained in French cuisine at the Le cordon Blue program, I graduated thinking I knew something about being a chef. It took a very intense 300-pound Irish rugby fanatic of a Sous Chef to beat that out of me after about 12 hours in the south. I realized right then that food is serious business, also the great responsibility of specializing in a food that is rich in hundreds of years of culture and people much more talented than myself.
   Taking it all in stride I spent the next several years working under the late Chef Jamie Shanon at Commanders Palace, the crown jewel of New Orleans restaurants. That is truly where my education and palate began. After doing up to 1600 covers a day, I chose to move to a much smaller venue at Restaurant Indigo at The House on Bayou Road. Which if you are ever in the city it is one of the best-kept secrets in town. I worked under the king of southern restaurant hospitality Chef Kevin Vizard. Between our massive garden maintained by the cooks and the nightly boot camp with Chef I think I was having way too much fun.
   Missing the thrill of high volume and decadent ingredients, I took a position at Emeril’s. You might recognize Emeril Legasse as the loud guy all over the food network. But when I sampled their sea urchin fondue I would stop at nothing to work for him. A truly amazing place to dine and even better place to work. Chef Chris Wilson of Emeril’s taught me more about what it means to be the man at the helm then I could have imagined. In case he ever reads this thank you and sorry for being a pain in the butt.
   After that, I was given the opportunity to help open a restaurant in Phoenix, which is where I met my dear friend Rob Siegel who offered me the chance to try to fill the shoes of Chef Hilbo Craig at Alligator Soul in Everett. I said to myself “ Cajun and Creole in Washington, why not?”. It has been my great honor to try and bring a taste of Southern hospitality and cuisine to the folks around here. With great humility I welcome you to my restaurant for the music, good grub, and staff that will treat you like you deserve to be treated.

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Chef Ryan Sturm