WITH THE INN SINCE: Has been with Mackay Restaurants since 1996.

STARTED IN THE KITCHEN: Ken Sharp began his career at Seattle’s Olympic Hotel while still in high school.

TRAINING/EXPERIENCE: 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. He went to work with General Manager Paul Mackay to make the “Met” a legendary steakhouse. Sharp collaborated with the Met’s parent company, Consolidated Restaurants, on projects such as Union Square Grill and Pescatore until 1996. In 1996, Mackay recruited Sharp to join him for his newest venture, a revamped Gaucho in Seattle’s Belltown District.