Chef Bryce Lamb
Bryce Lamb began his culinary career in 1989 at the HiSpot Cafe in Seattle while attending college; a year later Chef Lamb enrolled in the Seattle Central Community College Culinary program.
Chef Lamb honed his cooking skills at some of the greater Seattle area’s top restaurants such as LaFleur, The Pink Door, Ruth’s Chris Steak House and Tacoma’s Cliff House. In 1997 Chef Lamb worked as the Sous Chef for the opening of the Paramount Hotel’s new flagship restaurant, BlowFish Asian Cafe.
Later that year, Chef Lamb relocated to Hanoi, Vietnam and took over Miro’s, a contemporary “New American” style restaurant. Miro’s was praised internationally in reviews by publications such as Travel and Leisure, Timeout, and V.E.T. During his tenure in Hanoi, Chef lamb also opened Ozu sushi bar and The Jungle Bar as Executive Chef.
In 1998, Chef Lamb moved to Hong Kong, China as a consultant for the opening of Saigon, a contemporary vietnamese restaurant. In 1999, Chef Lamb returned to Seattle and began working as the opening Executive Chef of Tango, a contemporary “tapas” style restaurant. Tango was named “Best New Restaurant of 2000″ by both City Search and Seattle Weekly. Tango received international press coverage for it’s trend setting small plate style dining from as far away as Japan–as well as some of Vancouver, B.C.’s trend setting food columnists.
In the fall of 2002, Chef Lamb relocated to Bremerton and quietly assumed the Chef position at LaFermata, an intimate seasonal northwest restaurant with an italian influence. Chef Lamb stayed at La Fermata for six years until his recent acceptance of executive chef at Gig Harbor’s Brix 25 on October 1st, 2008.
Chef Lamb is bringing almost two decades worth of culinary experience and travel to Gig Harbor. “My approach is to bring seasonal dishes with as many local ingredients as possible at the peak of their freshness”, Chef Lamb said. He enjoys adding some of his own touches inspired by his travels throughout his long culinary career, and is looking forward to keeping the loyal Brix 25 guests pleased as well as gaining many more!
Chef Bryce on Mangalitsa Pork:
I have recently discovered Mangalitsa pork. As soon as I assumed my role at Brix 25, I made the call to Wooly Pigs for sample product. To say the least, I loved it. It reminded me of the pork I was able to get when I was cooking over seas. It is so much better than typical American pork. Currently we are using Mangalitsa in a stuffed pork raviolo at the restaurant.
