Rob Sevcik, former Chef de Cuisine at Rover’s and Loulay, is offering in-home private catering and cooking classes. Recently he and his wife, Megan, owner of Honey Skin Spa, joined me and my husband in our home to demonstrate. I interviewed him for this article while he prepared an extraordinary nine-course meal.
Lindy: Rob, now that you’ve settled into the kitchen, tell me a little about your background.
Rob: I’m originally from Wisconsin. I moved to San Francisco at 18, and worked in a high-volume restaurant. I later moved to Portland and went on to become Sous and Executive Sous Chef to Pascal Chureau at Fenouil restaurant. After a stay in Paris with the World Organization of Farmers, I landed in Seattle in 2009.
I asked Chef Thierry Rautureau of Rover’s for a job. “I’ll do anything if you’ll let me be part of the kitchen.” After six months I was promoted to sous chef under Chef de Cuisine Adam Hoffman. When Adam left in 2010 I became the Chef de Cuisine. I worked there for several years until it closed.
In 2013, Chef Thierry opened Loulay in the Sheraton Hotel downtown, and I followed him there. I did a little of everything: helping create menus, hiring, buying, and more. Seattle Met voted Loulay the Top Restaurant of 2014. I worked at Loulay until last year.
Fun Fact: Rob met his wife Megan while working at Rover’s. Her business, Honey Skin Spa, is located in the same courtyard. I remember Megan asking me, “What do you think of that guy Rob who work for Thierry? I think I’m going to ask him out!”
What do you want readers to know about you?
Everything I cook is a personal experience for me, and I try to make it a personal experience for each diner. I don’t have a book of recipes — I just adapt everything to the individual. I take the artistry of cuisine very seriously. I’m trying to create an experience for people, not just feed them. Food is not just about what tastes good — it’s also about what feels good, and in order to capture that, you have to talk with your diners.
Fun Fact: Rob was featured on the TV show, Chopped, Season 24, Ep. 6.
Rob, what is your favorite kind of food?
Choosing a favorite is like choosing between your kids. I’m trained in classic French. That’s my base, but I love everything. I really love learning all types of cuisine.
I always ask chefs where they like to eat. What are some of your Seattle favorites?
Rob’s menu for our evening’s meal included:
Blue Pool oysters with fennel and apple cider vinaigrette.
Langoustines with avocado, snickerdoodle with foamed cinnamon anglaise and brandy.
Shiso peppers in olive oil and sea salt.
Garlic bread cheese with pickled cayenne pepper.
Seared Alaskan spot prawn with a lemon cilantro brown butter.
Langoustine salad with preserved tomato with micro pea shoots, olive oil, and pickling liquid.
Seared sea scallop and nuage with caramelized turnips and mushrooms.
Pear and brie chicken roulette rolled in almond flour and roasted in brown butter with cauliflower purée and parsnips, charred purple Brussels sprouts, and a shallot and pancetta butter sauce.
Let’s talk about the next chapter in your life. I know you’ve been catering and offering cooking classes here in the neighborhood, but you mentioned that you’d like to start your own restaurant.
Yes, I’m offering private in-home dining and cooking classes, bringing the fine dining experience into your home. I’m doing it to build my reputation while trying to find the right location and resources to open a restaurant. The restaurant will be called Galerie 23.
Megan: Rob is happiest when he’s cooking and creating. To be a chef you have to wear so many hats — by no means is cooking the only part. You have to be a businessman and a teacher, and take on so many roles. Many people say, “Rob is the greatest chef I have ever worked for.” Everyone has such nice things to say about him.
Rob: Chef Charlie Trotter says that any chef who can’t control himself has no business trying to control a kitchen. As the teacher and mentor you have to be able to steer the ship. I say, “Don’t freak out until I freak out, and you’re never going to see me freak out.”
What’s sort of restaurant do you want to open?
The concept for Galerie 23 is simple: The entire dining experience will be inviting and creative. A beautiful environment, comfortable seating, enticing aromas, and delicious food all add up to the perfect night out. With daily changing seasonal menus and a dinning room modeled after an elegant art gallery, we will be focusing on the artistry and craft of cuisine.
I love the name Galerie 23. Your food has a beautiful appearance, much like a painting.
Do you need investors for your new restaurant?
Yes, absolutely, we’re currently looking for investors for this project. Prospective investors should contact me directly to discuss the details. Reader’s can also learn more at my website.
Megan, what do you see in the future for you and Rob?
I’m hoping to see Rob with a little empire of restaurants! I love seeing him happy and excited about his culinary career. And Honey Spa is doing really well. It’s very satisfying to have successful businesses. Rob: “When you like what you do, you don’t work a day in your life.”
Private In-Home Dining
Typically 2–20 people
Dinner pricing based on menu, budget, and event
Starting at $95 per person
If you have a special event, please contact Rob to discuss the specifics.
If you haven’t visited Megan’s business, Honey Skin Spa, I highly recommend it. She offers amazing facial services. It’s a wonderful treat — and would make a great Valentine’s Day Gift.