Executive Sous Chef Ross Lewis
Since 2012, Ross has ascended in his culinary career at W Seattle, starting out on the line as a cook. He earned progressive promotions to lead line cook, sous chef, and in late Dec. 2015, executive sous chef. His creativity and fearless approach to challenges have endeared him with the banquet team, the original TRACE and now his very own menu at TRACE Market.
Incorporating compelling, delicious ingredients from local producers into the TRACE Market menu aligns perfectly with Ross's outside interests. In his "off time," he and his wife Rachelle own and operate Covington, Wash.-based Rain City Microgreens. He grows arugula, beet greens, multiple radish varieties, Asian greens, sunflower sprouts, pea vines, mustards, sorels and more.
He also offers choice edible mushrooms. Not only will these microgreens and mushrooms find their way into TRACE Market's quiches, breakfast and lunch items, his wide network of local food purveyors add to the reimagined restaurant's repertoire.