James Cassidy is the executive chef and F&B manager of Hotel 1000, LXR Hotels & Resorts, a boutique hotel within walking distance of Pike Place Market and the Seattle waterfront. Its signature restaurant, All Water Seafood & Oyster Bar, celebrates the city’s maritime heritage with fresh seafood while Rosebay offers craft cocktails and small bites. Learn about James Cassidy…
Follow at: @hotel1000seattle; @allwaterseafood; @rosebayseattle
Hometown: Chicago, IL
First job: My first job was a soda jerk at a restaurant called the Winnetka Sweet Shop, located in a suburb just outside of Chicago. It was a very interesting job as we made our own candy, had a fully functioning soda fountain, and served food as well. This job paid a whopping $1.65 an hour. It was also the first time I was exposed to making pizza, which I later did at other restaurants for about 10 to 12 years. After graduating from the Culinary Institute of America, I landed a job as a line cook at the former Four Seasons Newport Beach, which was the beginning of my fine-dining culinary career. My heart has remained in the kitchen ever since.
Favorite ways to spend your free time in WA: I love exploring Washington State’s great outdoors and the region’s culinary scene in my free time. From hiking to skiing to fishing, there are many ways to enjoy the natural beauty that’s right in our own backyard, all year long. I also enjoy cooking in my free time, shopping the incredible food products available in Washington, and finding new ways to use local ingredients.
Your biggest accomplishment and why: My biggest professional accomplishment is winning an Ivy Award, one of the oldest and most coveted accolades in the industry. This award was presented by Restaurants & Institutions magazine, the leading foodservice industry publication for decades. Only past Ivy Award winners could select nominees, and winners were determined by industry peers. It is a huge compliment to earn this recognition and be honored among chefs like Thomas Keller, Charlie Palmer, and Susan Feniger.
The biggest obstacle you overcame: The most significant challenge I faced was overcoming an arm injury because many doctors told me I would never regain full use of my arm again. As a chef, this was devastating, and I refused to accept this as my fate. Overcoming this injury taught me invaluable lessons about perseverance, having a positive mindset, and the power of believing in myself.
Someone who inspires you and why: Chef Nobu and Chef Morimoto. I have had the privilege of working with both chefs. What inspires me about them is their ability to look at a product and imagine the hundreds of ways to use it, even in ways it hasn’t been used before. Both chefs allow the natural beauty of the ingredients to shine, enhancing dishes with elements that support and develop their flavors rather than overpower them.
Advice to someone pursuing a career path in what you do: You must be driven and 100 percent devoted to your craft. Whether developing new menus, evolving leadership skills, or utilizing new techniques, continuous learning is necessary to keep up with the ever-changing culinary world.
Favorite quote: K.I.S.S. Keep it simple and straightforward.
Something someone would be surprised to learn about you: I am a champion pig mud wrestler.
What makes someone fabulous: Their heart. If a person is true of heart, they are genuine, authentic, and there to support with a helping hand when someone is in need, no matter how trivial or complex the issue.