Rocky cooked his way through college, while studying mechanical engineering at the University of Nevada-Reno. Through a love affair with food and a natural talent to cook, he decided that culinary would be the path to follow. Before helping open Bramling Cross in Ballard, Rocky was involved in the development of a modern-Italian restaurant, Briscola, for James Beard award-winning Chef Charlie Palmer. Most recently he spent time as the Chef de Cuisine at Terra Plata in Seattle.
First Restaurant Job
Last Restaurant Job
Alternate Universe Career
Post-apocolyptic Octane Junkie/Road Warrior
Best Meal Ever
18 course, 6 hour marathon dinner at the French Laundry
After Work Hangout
Dark, rock n roll dive bar
Favorite Seattle Restaurants
Quinn's, Revel, Stateside, Lecosho, Spur, Queen Anne Beer Hall, Bastille, 5 Point Cafe
Food is from the soul. Your heart should be in every dish you prepare. The layers and flavors should be impeccable and you should stand by it with pride.
Restaurant Pet Peeve
Picking blue masking tape labels off of containers and small wares that have already been washed and put away.
What do you love about Seattle?
The vibrant food scene, constant new sights and experiences, and the close proximity to the mountains and water.
Memorable Kitchen Disaster
Running into a hotel freight elevator with 25 gallons of tomato sauce on a flatbed cart, to watch one of the wheels catch and 10 gallons of sauce violently explode over the interior of the elevator. It looked of murder but fortunately 60% of the product was still ready for service!
Favorite Movie Quote
"You don't know if you want to hit me or kiss me."