Rates & Reservations
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: Sage Hammond
With a name like Sage, you might say that it was preordained that our Sous Chef would enter the culinary field. Chef Sage Hammond grew up near Winston Salem, North Carolina and got his start as a busboy at the age of 15. Once he worked his way onto the line, he knew he was hooked for life.
After learning the basics as a lead line cook, Sage spent 2 years under the tutelage of Chef Bob Leloudis before accepting a position as head chef at local vegetarian icon Rainbow News and Café. Later he accepted an offer as Sous chef at Louie Blue's Seafood Grill. The owner of Louie Blue's tapped him as Corporate Chef and general manger of award winning Little Richard's Smokehouse. Two years later, he joined his former Executive Chef Mike Kimball at Streets and Avenues Restaurant Group, a North Carolina chain of upscale steakhouses. This led him to work in their restaurants over the next 6 years in Winston Salem, Greensboro and finally the flagship store in Raleigh, which did over 4 million dollars in sales per year.
Desiring a change of scenery and flavors, he drove cross country to Seattle and has joined the Crowne Plaza Seattle family. Sage is enthusiastic about continuing to build upon his culinary foundation, as well as share his own diverse knowledge with others.
Besides cooking, Sage is looking forward to enjoying the music and outdoor activities that Seattle offers-and spoiling his nephews both here and in North Carolina rotten.