Ken Sharp

last updated 3/7/2018

Ken Sharp

Corporate Chef and Partner at El Gaucho

Location:
2505 1st Ave, Seattle, Washington, United States
Company:
El Gaucho
HQ Phone:
(206) 728-1133

General Information

Experience

Fire & Vine Hospitality

Corporate Chef - Mackay Restaurant Group

Corporate Executive Chef - Gaucho Hospitality

Education

culinary arts degreeSeattle Central Community College

Recent News  

Team El Gaucho | Committed to High Standards

Ken Sharp
Corporate Executive Chef 206.352.1450 x103 | Email Imbued with a passion for cooking at an early age, Chef and Partner Ken Sharp began his career at Seattle's Olympic Hotel while still in high school. Encouraged by the chef at the Olympic, Sharp attended the Washington State Chef's Apprentice Program at Seattle Central Community College, earning a culinary arts degree. Sharp held a number of different posts including managing the food service division at Steven's Pass, the broiler at Mirabeau Restaurant and butchering for the Red Lion Inns. Sharp spent five years as the chef at the Seafirst Bank Executive Dining Room redesigning and constantly upgrading its cuisine. In 1984, Sharp had the opportunity to join legendary Executive Chef Earl Owens at the newly opened Metropolitan Grill. In 1996, Mackay recruited Sharp to join him for his newest venture, a revamped Gaucho in Belltown. As Corporate Executive Chef, Sharp brings his ability and expertise to each of the El Gaucho Restaurants. In addition to recreating his legendary "best steak in town" at each El Gaucho, Sharp oversees all of the sourcing for Mackay's seafood restaurant, AQUA by El Gaucho.

Read More
Seattle's Best Steaks use the Best Charcoal - Jealous Devil

No smoke is a really big deal to us in the restaurant community," says El Gaucho's corporate chef Ken Sharp.
"It [Jealous Devil charcoal] burns hotter than Kingsford and lasts longer," Sharp recently told us.

Read More
http://jealousdevil.com/seattles-best-steaks-use-best-charcoal

No smoke is a really big deal to us in the restaurant community," says El Gaucho's corporate chef Ken Sharp.
"It [Jealous Devil charcoal] burns hotter than Kingsford and lasts longer," Sharp recently told us.

Read More

Browse ZoomInfo’s Directories