About Us
EXECUTIVE CHEF | STEVEN ARIEL
TRACE Executive Chef Steven Ariel shares a fine dining mind and a farmer's heart. Growing up on a farm on the Big Island of Hawaii, Steven developed an appreciation for simple, fresh ingredients and that reverence lies at the heart of his cooking philosophy, which seeks to celebrate ingredients at their peak. His straightforward approach combines with global influences to present TRACE's multifaceted menu, having trained in Hawaii, Japan and Thailand.
EXECUTIVE SOUS CHEF | ROSS LEWIS
Chef Ross Lewis's passion for food extends to the creations he dreams up for TRACE Market, his network of local farmers and foragers, his immersive culinary travels, and his very own thriving enterprise: growing and selling microgreens.
A proud graduate of South Seattle College, Ross obtained his Bachelor of Applied Science in hospitality management, while concurrently working in commercial kitchens. He started his career as a line cook at Pacific Grill in Tacoma and studied abroad for two months at the Apicius School of International Hospitality in Florence, Italy. There, he worked in a Florentine restaurant while enrolled in food and wine classes and learned Italian.
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 to 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, beet 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 newly reimagined restaurant's repertoire.
A proud graduate of South Seattle College, Ross obtained his Bachelor of Applied Science in hospitality management, while concurrently working in commercial kitchens. He started his career as a line cook at Pacific Grill in Tacoma and studied abroad for two months at the Apicius School of International Hospitality in Florence, Italy. There, he worked in a Florentine restaurant while enrolled in food and wine classes and learned Italian.
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 to 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, beet 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 newly reimagined restaurant's repertoire.
MAMA LIL'S PEPPERS
Yes, there really was a Mama Lil and yes, she made delicious pickled peppers in oil with the same recipe we use today. The success of Mama Lil's is a tribute to her extraordinary recipe, fresh quality ingredients and sharing great meals with family and friends!
RR RANCH - Loomis, WA
ULI'S FAMOUS SAUSAGE
Locally owned and operated by German Master Butcher Uli Lengenberg, Uli's Famous Sausage first opened its doors in the iconic Pike Place Market in May 2000. Though born and raised in Germany, Uli founded his first sausage business in Taiwan. While in Taipei, Uli cultivated his passion for and knowledge of the world's flavors and spices, bringing them to life in his famous Taiwanese kitchen. He continues to perfect the flavors his customers love worldwide from his Seattle, WA headquarters.