Executive Chef: Greg Moss

Executive Chef Greg is a locally grown Epicurean who has been concocting culinary delights for 27 years. His first experience in the kitchen was as Graveyard shift dishwasher at the age of 14.

He knew he wanted cooking to be his profession by the young age of 15.

He attended the Culinary Program at our locally acclaimed South Seattle Community College.

After graduating he started his career with Interstate Hotels and Resorts at a Sheraton Hotel on the East Coast.

Three years later he and his wife decided to move back to his hometown. He accepted the position of Banquet Chef for the Crowne Plaza Seattle. After wowing the powers that be, he was promoted to Sous Chef.

He then went to the Central California Coast as the Executive Chef of The Cliffs at Shell Beach. In 1999 Chef Greg returned to The Seattle Crowne Plaza as top Took and has been the Executive Chef ever since.

Chef Greg has participated in local charitable events such as the Sunset Supper at the Pikes Place Market and numerous Fare Start dinning events. He enjoys incorporating local products with Pacific Rim flavors.

Outside of the kitchen Chef Moss is passionate about photography and golf. Chef Greg has a very approachable demeanor and has never once been known to brandish a knife in a threatening manner!

Sous Chef: Chris Voorhees

Our Sous Chef, Chris Voorhees hails from Pensacola, Florida.  Growing up on the Gulf Coast in such close proximity to the water instilled a passion and respect for fresh seafood, conservation and sustainability.

Like most chefs; Chris’ first job in a real kitchen was washing dishes and he soon realized his goal was to earn a position on the line as a cook. Chris would return to the kitchen full-time as a lead line cook at sea working in the oil fields of the Gulf of Mexico before deciding to move out west.

Chris attended The Scottsdale Culinary Institute – Le Cordon Bleu and took his first Sous Chef job at The Estancia Club. Upon completion of his culinary training he accepted a Chef Tournant position in Las Vegas working for Harrah’s at the Rio All-Suite Hotel & Casino: The Voodoo Café.  He then accepted an offer for his first Executive Chef position at The Buddha Bar Sushi Lounge on St. Thomas in the U.S. Virgin Islands. 

He and his wife Lindsey shipped their car to Miami and drove cross-country to Seattle where he has joined the Crowne Plaza Seattle. Chris is eager to continue learning and sharing what he’s learned with others…and still washes dishes when needed.