Earth & Ocean
Philosophy on cooking:
Keep it simple, clean & sexy.
The Pampas Club – Seattle, WA;
Campagne – Seattle, WA;
The Alexis Hotel – Seattle, WA;
The Sorrento Hotel – Seattle, WA;
California Culinary Academy – San Francisco, CA
Tools you can't live without:
- Small offset spatula nicknamed Barbie
- Large offset spatula nicknamed Ken
- KitchenAid mixer
Vanilla bean, Brown sugar, Powdered sugar
Three tips for dessert success:
1. Read your recipe.
2. Get all your mise en place together beforehand.
3. Plan your timing correctly.
- Coco Latida – My version of Almond Joy but better.
- Claudia Fleming’s Tapioca with a Cilantro/Basil Syrup
with Passion Fruit
Sue McCown was both raised and trained in the culinary arts
in San Francisco. Sue attended the California Culinary Academy
where she trained to become a professional chef and graduated
In 1990, Sue left San Francisco for the Pacific Northwest,
taking a position at Campagne. After a few short months, Sue
left line cooking and took over the restaurant’s baking
operations. She enjoyed the energy level provided by working
for a modern day French restaurant in the heart of the Pike
Place Market, next to Chef Tamara Murphy. Her positive experience
at Campagne molded her style, character and love affair with
In 1993, Sue moved to The Alexis Hotel, working side by side
with Executive Chef Emily Moore. The Painted Table was one
of Seattle’s first four-star restaurants, and Sue had
the ultimate challenge and pleasure of catering to such guests
as Ivana Trump, the Sultan of Brunei, as well as to locals.
Sue received several awards in her two years at the Alexis:
Chocolate for Choice, the Peter Rabbit Carrot Cake
Sue moved to the Sorrento Hotel in 1995, where she produced
interesting desserts for this world-class, nineteenth century
Seattle landmark. One year later, Sue worked with Wolfgang
Puck to open ObaChine, where she fashioned such whimsical
items as Sweet Dim Sum for Two.
Sue oversees the on-sight creation and baking of all pastry
products for W Seattle’s hotel catering and banquet
functions and for Earth & Ocean. The opportunity to work
for this contemporary hotel and restaurant is the culmination
of eleven years of self-training in the pastry industry. Sue
participates in numerous charity events and competitions,
while continually tantalizing Seattle with her creative seasonal
dishes utilizing products from the Pacific Northwest.