We're seriously lucky at Sazerac. We have, not one, but two exceptionally talented chefs - Jan Birnbaum and Jason McClure - leading our fearless kitchen team, spicing things up, foraging for the best ingredients around, and making sure we all have a damn good time along the way.

Jan Birnbaum, Chef-Partner and Big Dawg

It was Jan Birnbaum - we call him Chef and Big Dawg - who had the vision for Sazerac, our exciting destination restaurant in the heart of Seattle's downtown. Birnbaum, with culinary talents touted in publications such as Gourmet, The New York Times and the Wall Street Journal, is known coast to coast by countless diners who have experienced his unforgettable cooking at noteworthy restaurants across the country.

When Birnbaum decided he wanted to cook, he walked in the door of Chef Paul Prudhomme's K-Paul's in Louisiana as green as can be: an engineering graduate and the son of a haberdasher. What he lacked in experience he made up for in eagerness and talent. Jan soaked up Prudhomme's knowledge "like a sponge."

From 1994 to 2003, Jan developed and ran Catahoula Restaurant & Saloon located in Calistoga, California, fueled by his passion for Southern inspired American cuisine. Prior to Catahoula, he was executive chef for six years at San Francisco's Campton Place, which, under his direction received the Condé Nast Traveler "Distinguished Restaurant Award" three times and was named one of the "Top 25 Restaurants in America" by Food & Wine Magazine.

At Sazerac, Birnbaum celebrates abundant local produce and ingredients from the Northwest, creating a menu that incorporates these with the flavors of his Louisiana, which means diners can enjoy something as deceptively simple, yet profoundly flavorful, as sour cherry-sausage flatbread with pecorino, bitter greens and truffle vinaigrette. Birnbaum revels in wood-fired cooking - from rotisserie to smoker - the flavors he produces are at once intense, earthy and ultimately memorable.
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Jason McClure, Executive Chef

Executive Chef Jason McClure has been at the helm of the Sazerac culinary team since its inception in 1997.

His menu draws ingredients from the local harvests of the pacific northwest and McClure's philosophy of "food being fresh, simple and focused" is evident in all of his creations.

McClure, a native of Phoenix, earned a bachelor's degree in Hotel/Restaurant Management from Northern Arizona University. Prior to joining the team at Sazerac, McClure worked as a chef in several restaurants through out Arizona and Minneapolis before settling in Seattle where he is constantly inspired by the endless bounty of the region and its ever evolving food culture.

When he is not cooking up a storm at Sazerac or hosting his "Little Bit of Lovin'" cooking classes, cooking classes, he enjoys foraging for mushrooms, travel, building vintage bicycles, photography and indulging in his affinity for sushi.
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Address:	1101 Fourth Avenue at the corner of Spring Street Seattle, Washington 98101	Breakfast: Brunch:	Monday – Friday, 7 a.m. – 10:30 a.m. Saturday – Sunday, 8 a.m. – 2:30 p.m.
Phone: Fax:	206.624.7755 206.624.0050	Lunch:	Monday – Friday, 11:30 a.m. – 2:30 p.m.
Sazerac accepts Visa, MasterCard, American Express, Diners Club and Discover Card.		Dinner:	Monday – Saturday, 5 p.m. – 10 p.m. Sunday: Lounge service 2:30 p.m. – close
		Bar:	2:30 p.m. – close