— Our Chef —

EXECUTIVE CHEF | KIM STURTS

EXECUTIVE CHEF | KIM STURTS

About the chef

Executive Chef, Kim Sturts, is a graduate of The Culinary Institute of America in Hyde Park, New York. An established Chef of the PNW region, Kim has been with Sip at the Wine Bar + Restaurant since 2017. Kim’s rich cooking background utilizes classic French technique, melds old world Basque tradition, and borrows from East Asian influences. Additionally, Kim is well versed in the craft of vegetarian cuisine.

Before joining Sip, Kim’s more recent achievements span the opening of many reputable restaurants: Cook Weaver as Sous Chef, Chef de Cuisine at Mollusk and Chef de Cuisine at Spaghetti Western. Other notable roles Kim has held include: Sous Chef at Tilikum Place Café, Sous Chef at Carmelita Vegetarian Restaurant & Bar (Carmelita elevated vegetarian cuisine to a “formal dining” caliber and experience when it graced Seattle’s Greenwood community), The Harvest Vine, and both Tom Douglas’ celebrated: Dahlia Lounge + Serious Pie venues.

Kim continues to credit his fundamental food values to renowned, Chef/Owner- Greg Higgins of Higgins Restaurant in Portland, Oregon, a 2002 James Beard award winner — Best Chef Northwest.  A younger Kim spent many years at Higgins influenced by one of the growing pioneers in sustainable, local food and one who continues to shape the restaurant and food culture today.

Beyond food, Kim is an avid skier, mountain biker, hiker and adventurer. You will find him trail bound and exploring endless mountain peaks with Bonnie, his fearless Morkie.