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Grover Ramsey, Culinary Director
kitchen@duparandcompany.com
My philosophy on food is . . . clean, crisp and fresh.
What are the five essential ingredients that you keep in your fridge at home? rice, milk, bacon, bbq sauce and lots of ketchup - you can tell I have young boys at home!
My specialty and expertise lies in . . . classic French and Asian techniques.
Describe your perfect meal . . . at home with the family and friends enjoying tradional Japanese Suki Yaki.
Outside of LDC you can find me . . . with my sons scouting.
I love working in the food industry because . . . I am always learning.
If I could describe myself in three words it would be . . . dedicated, detailed, and perfectionist.
My other dream job is . . . history teacher, working with kids.
The perfect Friday night consists of . . . I am not sure, it has been a long time since I had one.
My perfect idea of a vacation consists of . . . returning home with my wife Kaori to Japan sharing their culture with my boys. |
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Robert Matheson, Chef de Cuisine
kitchen@duparandcompany.com
Prior to Dupar & Company . . . I attended the New England Culinary Institute , UC Berkeley - BS Geology. I then worked at several restaurants and catering firms including LeLanguedoc Restaurant, Nantucket (roundsman) ; Hamersly's Bistro, Boston (saute and grill); CB5 Restaurant Development Group (Area and Vivo), Greenwich, CT (sous chef ); A Legendary Event, Atlanta (executive sous chef).
My philosophy on food is . . . RESPECT. I want to accentuate the natural characteristics of any given ingredient by proper seasoning and cooking methology. Keeping it simple is often the most rewarding.
What are the five essential ingredients that you keep in your fridge at home? Good cheese, eggs, butter, citrus fruit, hot sauce.
Favorite chef and/or Seattle restaurant and why . . . Anthony Bourdain. He is someone who successfully navigated the culinary whirlpool and he maintains an active interest in cuisine.
If I could describe myself in three words it would be . . . optimistic, patient, and honest.
I love working in the food/beverage/hospitality industry because . . . At the end of the day, it's just food. You get an immediate sense of accomplishment and finality. Tomorrow brings a new set of challenges and that's anywhere from 8 to 15 hours away.
The perfect Friday night consists of . . . Properly staffed events, beating the rush hour traffic home, and enjoying a date with my fiancé.
I love working for LDC because . . . My fellow employees know how to smile.
What do you excel at in the kitchen? I understand and enjoy the 'Big Picture' of catering, the successful orchestration of multiple daily and weeekly events. This begins with well prepared foods and ends with successful onsite/offsite event executions. I particularly enjoy those large catered events that aren't in a kitchen and require some culinary ingenuity. |
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Jim Brinkley, Head Pastry Chef
kitchen@duparandcompany.com
What are the five essential ingredients that you keep in your fridge at home? Olives, sharp cheddar, milk and dijon mustard.
My specialty and expertise lies in . . . Bread making.
Describe your perfect meal . . . Anything someone else prepares.
I love working in the food/beverage/hospitality industry because . . . It gives me the opportunity to travel.
If I could describe myself in three words it would be . . . caring, dependable and loyal.
My other dream job is . . . something on the ocean.
My beverage of choice would be . . . Red wine.
My perfect idea of a vacation consists of . . . California coast. |
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Seth Hammond, Sous Chef
kitchen@duparandcompany.com
Prior to Dupar & Company . . . I attended South Seattle Community College and earned a degree in their Culinary Arts Program. Prior to that I worked at several restaurants including Yarrow Bay Grill & Beach Café - Banquet and Line Cook; Icon Grill-Opening crew, Line cook; Mt. Bachelor - West Village Food & Beverage Manager; Zucca Restaurante Italiano Bend, Head Chef; Pallino Pastaria- General Manager.
What are the five essential ingredients that you keep in your fridge at home? Curry paste, tomatoes, bacon, butter, and wine.
Favorite chef and/or Seattle restaurant and why . . . My favorite chef is probably Nobu Matsuhisa, I like his intricate clean style. My favorite Seattle restaurant would be Harvest Vine, their great Tapas and wine selection is hard to beat.
My perfect idea of a vacation consists of . . . A hammock beneath a palm tree somewhere that shoes are optional.
I love working in the food/beverage/hospitality industry because . . . The people in this industry are like none other. I've been fortunate enough to have worked alongside people from all walks of life and learned a lot from them.
If I could describe myself in three words it would be . . . Spirited, jovial, conscientious.
I love working for LDC because . . . It's like a family here, I moved away for a couple of years and recently returned. It was sort of like coming back home.
My beverage of choice would be . . . A pint of Guinness from the tap.
What do you excel at in the kitchen? What particularly interests you about cooking professionally? I try to excel in making everyday fun. I believe that if I put love, joy, and happiness into what I do that it really shines through in the food. People getting to enjoy what I have made is what cooking professionally is all about for me. |
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Jonathan Silverberg, Sous Chef
kitchen@duparandcompany.com
Prior to Dupar & Company . . . I attended the University of Oregon-B.S. history, business minor. I then attended the Scottsdale Culinary Institute Le Cordon Blue. I then worked for many successful restaurants including Roaring Fork Scottsdale, AZ, The Latilla Room at the Boulders in Carefree, AZ and The Sonnenalp Resort, Vail, CO.
What are the five essential ingredients that you keep in your fridge at home? Mae Ploy sweet chili sauce, spicy honey mustard, milk, eggs and salami.
Favorite chef and/or Seattle restaurant and why . . . Shiro's Sushi. He always has the best local fish in town.
My guilty pleasure is . . . Haagen-Dazs ice cream, usually coffee.
Describe your perfect meal . . . 12 courses of perfect seafood, both raw and cooked, with the ice cold sake flowing liberally.
Outside of LDC you can find me . . . On the ski slopes, the golf course, or just hanging out around the city with my girlfriend Jessica.
If I could describe myself in three words it would be . . . Fun-Loving, out-going, passionate.
My other dream job is . . . Sponsered free-skier.
I love working for LDC because . . . The awesome staff. We are fortunate to have a group of people who enjoy working with one another. We are professionals, but we also know how to have a good time.
What particularly interests you about cooking professionally? I love the fact that as a chef I get to create something tangible everyday. There is great satifaction in receiving feedback from guests, and knowing that you put your soul and love for the food in every dish you prepare. |
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Jose Castillo, Head Pomegranate Chef
kitchen@duparandcompany.com
Prior to my job at Dupar & Company, I . . . I worked for several restaurants including Sous Chef at the Third Floor Fish Café in Kirkland; Lead Cook at the Bellevue Club; Tapas Lead at Spazzo; Saute Cook at the Coho Café and Grill & Saute Cook at the Kirkland Roaster & Ale House.
My philosophy on food is . . . always the best!
What are the five essential ingredients that you keep in your refrigerator at home? Tomatoes, carrots, jalapenos, meat, milk.
Who is your favorite chef in Seattle and why? Chef Lisa Dupar because for the past 7 years working with her I have learned so much and continue to learn something new each day.
Describe your perfect meal . . . Peppercorn Prime Rib.
If I could describe myself in three words it would be . . . Working, funny, responsible.
My other dream job is . . . Airplane pilot.
The perfect Friday night consists of . . . Eating dinner with my family, spending quality time with my two daughters and watching a movie.
My guilty pleasure is . . . Eating too many desserts from the pastry walk in!
My beverage of choice would be . . . Agua de Horchato.
What do you excel at in the kitchen? I excel at making all types of soups and sauces. |
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