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Before I moved to New Orleans, I never knew the joy of good grits or an over-stuffed soft shell crab po'boy. But now that I've spent enough time in the Big Easy to learn a pretty decent ya'll, and though I may still be a Yankee, I've come to realize that Southern food is in my blood.
Classically trained in French cuisine at Le Cordon Bleu, I graduated thinking I knew something about being a chef. It took a 300-pound Irish rugby-crazed sous chef to beat that out of me after just 12 hours in the South. I realized then that food is serious business. It's a great responsibility to specialize in a cuisine that is rich in history, culture and refined by peole much more talented than myself.
I spent the next several years working under the late Chef Jamie Shanon at Commanders Palace, the crown jewel of New Orleans restaurants. This is where my education truly began and palate developed. I later took the opportunity to work at Restaurant Indigo at The House on Bayou Road, which if you are ever in New Orleans, is one of the best-kept secrets in town. There, I learned true Southern hospitality from Chef Kevin Vizard.
Missing the thrill of big crowds and decadent ingredients, I took a position at Emeril's - as in Emeril Lagasse. A truly amazing place to dine, and even better place to work, Emeril's and Chef Chris Wilson taught me what it means to be the man at the helm of a kitchen. (If you ever read this, Chris, thank you! and sorry for being such a pain in the butt.) |
Soon after, I was given the opportunity to help open a restaurant in Pheonix. There, I met my dear friend Rob Siegel, who offered me the chance to try and fill the shoes of Chef Hillary 'Hilbo' Craig at Alligator Soul in Everett. I asked myself, Cajun and Creole in Washington? Why not!
My culinary education continues here int the Northwest, and I encourage you to experience great food, good music and true Southern hospitality here at the Alligator Soul. Hope to serve you soon, Chef Ryan Sturm. |
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Alligator Soul's Chef Ryan Sturm has been picked to host as a Guest Night Chef at FareStart Restaurant in Seattle. FareStart is a culinary job training and placement program for homeless and disadvantaged individuals, and is a cause that is close to Chef''s heart.
Over the past 17 years, FareStart has provided opportunities for over 3,000 people to transform their lives, while also serving over 3.5 million meals to disadvantaged men, women and children.
This will be Chef Ryan's second time hosting, and he would love for you to participate. To make reservations for Chef Ryan's special night on Thursday, April 1, e-mail reservations@farestart.org. And if you aren't able to make it then, be sure to drop by and support FareStart on another evening, it promises to be and amazing experience! |
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| HOURS |
| LUNCH |
| DAILY |
| 11am-3pm |
| |
| DINNER |
M-TH
4-9pm |
FRI/SAT
4-10pm |
SUN
4-8pm |
| |
HAPPY
HOUR |
DAILY
3-6pm |
FRI/SAT
9-CLOSE
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CREOLE 
