Adam Stevenson’s journey to become an executive chef began as a young boy where he spent much of his time in the kitchen. Influenced by his grandmother and mother, Adam would stick his finger into a batter, sample a soup or sneak bites of the roasted meats that were cooking. Often, Adam took part in the preparation of the day’s meal. At dinnertime, he had no problem clearing his plate; even his brother and sister would ask him to finish their meal so that they could go off and play. Adam was happy to take care of the extras; he loves to eat!

The desire to be around food stayed with Adam throughout high school. He found himself cooking in local restaurants in his hometown of Albuquerque, New Mexico. After high school, Adam moved to Portland, Oregon to attend the Western Culinary Institute where he began to understand food and its possibilities. It was not until Adam went to work at Tulio Ristorante in Seattle, Washington, that his skills really began to bloom. Starting as a prep cook for Chef Walter Pisano, Adam worked his way through all stations, learning the proper way to handle food, compose dishes and develop his own understanding of cooking. Adam achieved the title of executive sous chef before accepting a position with W Seattle in 2001.

As executive chef for W Seattle, Adam has developed his own style influenced by the favorite dishes that he lived with for so many years and an affinity for the foods and cultures he loves. Adam’s cuisine reflects the eastern European influences from his family’s heritage, as well as Italian cooking of which he is so fond. He also enjoys incorporating the bright flavors, spices and comforts of India and the Middle East.

At Earth & Ocean, Adam focuses on producing many foods in house. From soups and sauces to the break- down of whole animals, to his house-made salami and cured meat’s program, Adam has been able to maintain a level of quality that he oversees on a daily basis. His commitment to artisan, organic, and natural products and sustainable cooking practices are reflected in all of his recipes and menus.

Sue McCown fast-talked her way into her very first restaurant job in Switzerland sparked by a desire to spend the winter skiing the Alps. Even with a total lack of kitchen experience, she was able to land a job as a prep cook / dishwasher at the Leysin Resort. Hooked by the creativity, intensity and passion of the resort's kitchen. Sue returned home to San Francisco and enrolled in the California Culinary Academy.

Graduating with honors in 1990, Sue moved to the Pacific Northwest and accepted a line cook position at Campagne, one of Seattle's finest restaurants. After only a few short months, she was asked by the owner to assume the pastry chef position. With only her recent pastry and baking courses at culinary school to rely on, Sue threw herself into this challenge with abandon and a determination to succeed. Teaching herslf pastry and baking skills as she went and learning from her mistakes, what began as a chance flirtation, blossomed into a full-fledged love affair and an exciting career.

Leaving Campagne in 1993, Sue moved onto the Painted Table at the Alexis Hotel. Sue continued to impress Seattle in 1995 with her pastry creations and wedding cakes at the Sorrento Hotel and later at Wolfgang's Puck's ObaChine where her Sweet Dim Sum for Two became a signature dish.
In 1997, Sue was part of the opening team at the hot Pampas Club, in ultra-swank, cabaret-style supper club in hip Belltown.

As the W Seattle's Executive Pastry Chef, Sue tempts and delights the guests at Earth & Ocean with such capricious winners as www.chocolate.com. Cherry Crackle Pop and Pie the Way it Should Be.