Logan Stearns

I'm a professionally trained chef and graduate of Le Cordon Bleu, with extensive experience working in the top dining kitchens for over eleven years around the Pacific Northwest and across a wide range of cuisines. My background includes developing menus with a strong focus on Northwest ingredients, seasonal sourcing, and working as a team.

Executive Sous Chef - Matt's Rotisserie

(2025-01 - 2026-01)

• Overseeing all daily kitchen operations for a busy rotisserie-focused concept
• Develop seasonal menus, daily features, and specials using fresh, local ingredient

Executive Chef - Jak's Grill

(2024-01 - 2026-01)

• Collaborated on seasonal menus, features, and specials
• Maintained food cost control, labor efficiency, and ordering
• Introduced in house butchering and trained the team

Chef De Cuisine - Newcastle Golf Club

(2021-01 - 2024-01)

• Directed kitchen operations for large-scale banquets and weddings
• Trained staff on plating standards, timing, and efficiency

Sous Chef - Purple Café & Wine Bar

(2018-01 - 2020-01)

• Led the line in peak service execution, ensuring smooth kitchen flow
• Maintained plating consistency and quality standards

Sous Chef - Elliott's Oyster House

(2017-01 - 2018-01)

• Executed refined seafood dishes in a high-volume environment
• Demonstrated building strong teams and coaching younger cooks

Cook - Canlis

(2016-01 - 2017-01)

• Adapted quickly to feedback and continuously refined my knowledge and techniques
• Maintained clean, organized stations during service

Line Cook - Salt's On Alki Beach

(2015-01 - 2016-01)

• Operated grill, sauté, and fry stations efficiently
• Managed prep, inventory rotation, and station cleanliness

Line Cook - The Metropolitan Grill

(2015-01 - 2016-01)

• Maintained precise temperature control and plating standards
• Communicated effectively during high-volume dinner service

Cook - Lucky Star House

(2014-01 - 2015-01)

• Prepared traditional Cantonese dishes using wok techniques
• Developed speed, heat control, and strong mise en place

Culinary Arts - Le Cordon Bleu Seattle (2018-01)

AAS Degree - Highline College (2018-01)

Diploma - Kent Meridian High School (2015-01)