Bryce Lamb - Biography

March 2014

Still in college, Bryce Lamb started his cooking career at Seattle’s Hi Spot, a move that prompted him to put down his books for hands-on learning in the kitchen. Next for Lamb were stints at B&O Espresso, Bee-liner Diner, and La Fleur—one of the few four-star restaurants in Seattle at the time.

Next up, he took a decidedly Asian turn in his cooking, opening Blowfish Asian Café in the Paramount Hotel before moving to Hanoi, Vietnam. Across the Pacific, Lamb took the toque at Miro’s and opened Uzo Sushi Bar and The Jungle Bar. And with his deepened knowledge of Vietnamese cooking, he consulted on the opening of Saigon Restaurant in Hong Kong.

Returning to his Seattle roots, Lamb opened Tango Tapas in 2000 before moving on to La Fermenta, Brix 25’ (winner of Wine Spectator’s “Best Restaurant Northwest”), and Sontes in Rochester, Minnesota. While he works to open The Parlor Live—a comedy club, restaurant, and event space—Lamb is currently co-chef at Parlor Collective.