Chef-opedia Chefs Sue McCown Bio
Education: Graduated with honors
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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 with honors.

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 desserts.

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 Contest.

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.

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