Kerry Sear, executive chef at Seattle’s Four Seasons Hotel & ART Restaurant, is finishing up his final two weeks on the job. After Oct. 31, he’ll move on to the newly created job of executive chef and director of food and beverage at high-flying TCS Expeditions, a Seattle-based travel company promising “legendary expeditions by private jet.” A Four Seasons spokesperson said the new position sprang from Sear’s work with the Four Seasons “Around The World” program, which is managed by TCS.
Sear was a Belltown fixture with his “swellegant” Cascadia restaurant, which Nancy Leson called “an audacious act of elegance and experimentation” when it came on the scene in 1999. Sear adjusted the menu to match the times when the economy faltered, and the mini-burger he added to his bar menu years before gourmet sliders turned trendy became arguably “the most influential bar food in Seattle.”
When he closed Cascadia in 2008 and became ART’s opening chef, it was actually a return to the Four Seasons — he had worked for the company earlier in his career, including years at the Seattle property then known as the Four Seasons Olympic.
Chef Jelle Vandenbrouke will oversee the ART menu.