Ryan Pearson
Lotte Hotel Seattle | Seattle, WA
December 2025
Growing up in the vibrant culture of New Orleans, Ryan Pearson’s first culinary memories are of making jam with his grandmother, using figs pulled straight from the tree in her backyard. Those early experiences eventually propelled him into a career in the kitchen. Pearson cut his teeth at several local eateries, laying the groundwork for his passion-driven career. Seeking a bigger challenge, Pearson moved to New York City, where he honed his skills under the mentorship of Rising Stars alum Daniel Humm at The Nomad. He then joined the opening team of Bâtard in Tribeca. Under Rising Star alum Chef Markus Glocker's leadership, Pearson ascended to the role of executive sous chef during his eight-year tenure at the restaurant.
Intrigued by the opportunity to blend New Orleans' culinary heritage with French flair, Pearson accepted a role at Two Stories in Paris, France, a New Orleans-inspired brasserie. He spent two years at the restaurant crafting innovative dishes that fused vibrant Louisiana flavor with high-quality, local French ingredients. Returning stateside, Pearson joined the team at Daniel in New York as a sous chef, where, over the next three years, he refined his cooking techniques, explored new ingredients, and developed his palate.
In 2022, Pearson returned to New Orleans to lead the reopening of the food and beverage program at The Eliza Jane Hotel, where his role grew from executive chef to food and beverage director. Drawn by the Pacific Northwest’s commitment to local ingredients, Pearson joined Lotte Hotel Seattle. His vision is to continually adapt the menu to more closely capture the essence of the region and seasons, creating a dining experience that feels rooted in its time and place.
