Chef In The Hat: Luc

Dining Out For Life -Seattle

Posted on April 28th, 2011

New Kitchen and Front-of-House Leadership at Madison Valley Restaurants Rover’s and Luc

SEATTLE (April 26, 2011) – At Thierry Rautureau’s flagship restaurant, Rover’s, staff turnover is a relatively uncommon occurrence. But with the departure of Adam Hoffman, who went on to open his own bistro and brewery in Monroe after serving as Rover’s chef de cuisine for 10 years, the new guard is rising through the ranks. At Rautureau’s neighboring bistro, Luc, a new chef de cuisine and dining room manager have joined the tight-knit team run by The Chef in the Hat.

“At both restaurants, we have tremendous staffs; everyone contributes in some special way to the guest experience,” said Rautureau. “I look for people who are passionate about food and service, and each person who was either recently hired or promoted satisfies those criteria in spades.”

At Rover’s, the chef de cuisine position is being assumed by Rob Sevcik, who had served as sous chef in the restaurant for the past year. Prior to arriving at Rover’s, Sevcik spent over a decade working at restaurants in both San Francisco and Portland, OR, including three and a half years as executive sous chef at Portland’s Fenouil.

Rover’s Sous Chef Nick Gavin

The Rover’s sous chef position is being filled by Nick Gavin, who at 21 will become the youngest person to fill that position in the restaurant’s 23-year history. Born in Whitefish, Mont. and raised in Yakima and Walla Walla, Wash., Gavin graduated from the Oregon Culinary Institute. Prior to Rover’s, he worked at Seattle Spanish restaurant Taberna del Alabardero and completed kitchens stages in Madrid and San Sebastian, Spain.

At Luc, Steven Ariel has been hired to serve as chef de cuisine. A native of Hawaii, Ariel served in leadership positions in both of Alan Wong’s Honolulu restaurants, and upon moving to the Northwest in 2005, worked as executive sous chef at Canlis and then as sous chef at Cafe Juanita. Former Luc chef de cuisine Seamus Mackenzie is starting a new adventure with his wife who accepted a job in Barcelona.

In the front of the house at Luc, Jen Olsen has assumed the role of dining room manager. An avid international traveler, Jen spent time studying at the University of Salamanca in Spain and holds a degree in English literature from the University of Utah. Jen has received her first- and second-degree Sommelier certificate, and prior to joining the staff at Luc, she spent eight years as an employee of Tom Douglas Restaurants.

Rover’s former chef de cuisine, Adam Hoffman, is now the chef and owner of Adam’s Bistro and Brewery in Monroe, Wash., where he offers house-brewed beer, house-made charcuterie, handmade pastas, fresh-ground burgers and Northwest seafood stew, among other regionally-inspired comfort foods.

“Throughout my time in business, I’ve seen a lot of fantastic people come and go, but Adam was a special part of Rover’s for nearly half of the restaurant’s lifespan,” added Rautureau. “He’s already had us all up to his new bistro & brewery. We had a great time got to see what a wonderful spot he’s created. The food was of course delicious.”

Adam’s Bistro

104 North Lewis Street
Monroe, WA 98272

(360) 794-4056

Posted on April 26th, 2011