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Chef de Cuisine TRACE Seattle
Chef Steven Ariel brings a rich collection of culinary experiences to W Seattle’s new TRACE restaurant and bar. This innovative culinarian has traveled widely and worked within a broad array of cuisines, from Asian and Pacific Rim fusion, to Northern Italian and Pacific Northwestern and brings this global perspective to his position of Chef de Cuisine at TRACE.
Born in Honolulu, Steven was raised on the Big Island (Hawaii) on a macadamia nut and coffee farm. His grandparents’ farm included vegetable gardens, pigs and chickens and both experiences offered Steven an education and respect for what the land can provide.
Chef Ariel’s extensive knowledge of the kitchen along with a passion for food and wine pairings comes courtesy of intensive study at the University of Hawaii, the Thai Cooking School in Bangkok, Thailand and completion of the introductory course from the Court of Master Sommeliers.
A move to Seattle in 2006 found Chef Ariel working as Executive Sous Chef at the renowned Canlis restaurant, where he was responsible for all aspects of kitchen operations. From 2009 to 2011, he worked as Sous Chef alongside Chef Holly Smith at Cafe Juanita in yet another highly regarded, James Beard Award winning restaurant, with a focus on the foods of the Northern Italian region of Piedmont. Most recently Chef Ariel held the position of Chef de Cuisine at Chef Thierry Rautureau’s French restaurant, LUC, in Seattle’s Madison Valley neighborhood.
Dinners at TRACE will be privy to Chef Ariel’s bounty of knowledge and thrilled by his cultivated and deftly sophisticated touch with the local, seasonal and organic products from the Pacific Northwest.
Executive Chef W Seattle
A native of Hawaii, Chef Ryan Loo graduated from the University of Hawaii at Manoa with a Bachelor of Arts degree in Communications, and earned an Associate Degree in Food Service with an emphasis in Culinary Arts from Kapiolani Community College.
Ryan began his career with Starwood Hotels & Resorts Worldwide, Inc. in 1999 at The Royal Hawaiian, a Luxury Collection Resort. From there he accepted a position as the Executive Chef of the former Twist at Hanohano and later as the Senior Executive Sous Chef for Sheraton Waikiki’s restaurants and banquet services.
During his culinary leadership at Twist at Hanohano, Loo won the Silver Award for Best New Restaurant in Honolulu Magazine’s “2010 Hale ‘Āina Awards.” In 2008, he was a finalist for Hawaii Hospitality Magazine and Hawaii Department of Agriculture’s “Hawaii’s Top Young Chef,” and in the same year, composed and executed a seven course dinner for the prestigious, professional cooking competition, the Chaine des Rotisseurs Hawaii Baille. Loo, a recipient of the Chaine des Rotisseurs award in 2003, coached and mentored the regional winner of the Young Commis De Rotisseur Hawaii competition in 2006.
In May 2011, Loo made his transition to the mainland to become Executive Chef for W Seattle, overseeing TRACE restaurant and bar, In-Room Dining, Banquets and Catering.