Executive Chef Kerry Sear's culinary experience includes 15 years with Four Seasons in Vancouver and Toronto, as well as with Four Seasons Olympic in Seattle. For the last 10 years, Kerry has owned and operated Cascadia, an award-winning downtown Seattle restaurant.
In his signature style, Sear will highlight fresh, seasonal ingredients from a wide variety of regional farmers, ranchers and markets, incorporating culinary influences gathered from around the world into his creations.
Sear has been lauded by Bon Apptit as "finally defining what Northwest cuisine should be" and by USA Today as one of the "six cutting-edge chefs from around the country." He has always felt that preparing food is a fun experience and has gone to great lengths to ensure that his guests leave feeling the same way.
While his culinary pursuits are Sear's primary creative outlet, he is also a longtime painter. Many of his dishes are rendered in watercolor before they make it to the plate.