Robert Sevcik
Sous Chef
Rover’s
Rob Sevcik was born in the Mid West, in the small town of Ripon, Wisconsin. At age 18, he made the move to the West Coast, living in San Francisco, California, for two years. It was there that Rob “cut his teeth” in the industry, gaining experience in high volume and fine dining restaurants as a line cook. From there, Rob moved to the Pacific Northwest, and began working in a variety of establishments in Portland, Oregon. For the next nine years, Rob had a part in opening such establishments as: Nightlight Lounge, as well as Nourishment and Imbibe with Chef Ramona White. He also spent three and a half years working at Fenouil as the Executive Sous Chef with former owner Chef Pascal Chureau and Chef de Cuisine Ian Ragsdale.
In 2010, Rob moved North to Seattle and took his current position at Rover’s. From training the staff to menu development to working the sauté station, Rob wears many hats as Sous Chef. Rob is also involved in the development of the menu, helping to create the concepts and themes that drive the ever-changing seasonal fare. Rob is dedicated to the execution of spectacular food, adhering to the motto: “a cook is someone who makes great food; a chef makes great food happen.”
Rob is also, at heart, a self-proclaimed nerd and enjoys building computers in his spare time. In contrast, Rob is also highly creative, writing short stories and poetry, and he eventually hopes to join other published chefs in authoring gastronomic tomes drawn from his time in the kitchen.
