Chris Hoey

Chef
Chris Hoey

Seattle

About Chris Hoey

A California native, Chef Chris began his culinary journey when he enrolled at the California School of Culinary Arts. After graduation, Hoey worked for the Hilton Hotel in Glendale, CA until working his way through the ranks, being rewarded with the Sous Chef position at The Raymond in Pasadena, CA. ​ After relocating to Seattle, Hoey was hired as the Chef de Cuisine at Miller's Guild, working under James Beard Award winning chef, Jason Wilson. ​ Wanting to expand his culinary skills, Hoey accepted the position of Executive Sous Chef for Naka, and has since been promoted to Executive Chef of Adana.

At My Venues

Truffles Tasting Menu
$$, Japanese, Modern, Pike/Pine
"Always fun playing with these fresh truffles and the unique flavors they bring. Was a cool experience getting to know the guests before the dinner while foraging with everyone in the morning. Made the experience for myself and everyone at the dinner a little more intimate😁 -Cured egg yolk infused with truffles katsu -mushroom with soy and truffle butter -turnip soup with truffle -kabocha 4ways with truffle -pickled crab with truffle -black cod beets and truffle -duck yam and truffles -truffle all day gelato Thanks @cascadiatruffles for helping set this up! #Ooomami"
At my venues
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Curry Mustard Kabocha Salad
$$, Japanese, Modern, Pike/Pine
"November menu! Was a little late for this one.. was scrambling around with restaurant week..😅 Course 1 -Cauliflower Tempura w/ fried egg aioli @chefjasondady -Curry Mustard Kabocha Salad -Sautéed carrot with sweet sesame Course 2 -Grilled Octopus w/ Radish -Sake Braised Clams (classic) -Salmon Nanban with beets Course 3 -Chicken egg drop soup -Pork Belly with Apple Kimchi -Black Cod with Satusma yam three ways #Ooomami"
At my venues
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wagyu dinner Amouse
$$, Japanese, Modern, Pike/Pine
"Last nights wagyu dinner Amouse - 16 hour braised wagyu silver skin over tofu Course 1 - Wagyu umami kabocha soup Course 2 - Wagyu Usuzukuri Course 3 - Wagyu Salad Course 4 - Maitake Tempura / Fried Egg Wagyu Aioli Course 5 - Wagyu Sunomono Course 6 - Wagyu Katsu Course 7 - Wagyu Tamakake Rice Bowl with egg soup and pickles Dessert - Wagyu Infused Cedar Smoked Gelato #Wagyu #🤤"
At my venues
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Black Cod & Kabocha Squash
$$, Japanese, Modern, Pike/Pine
"October menu- Starting to get cold outside.. feeling a lot of mushrooms/squash and that homie flavors 🎃 Course 1 -Wild Mushroom Tempura -Parsnip Chawanmushi -Moms Eggplant Course 2 -Octopus Karrage -Chanterelle Age-Dashi Tofu -Oyster Katsu with Persimmon Course 3 -Leek Chicken (classic) -Braised Beef Tongue Stew -Black Cod and Kabocha #Ooomami"
At my venues
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September Menu Preview
$$, Japanese, Modern, Pike/Pine
"-September menu- End of summer and the start of fall ☀️🍁 For this month we have a mixture of fall ingredients to summer ingredients. Still holding onto those heirloom tomatoes while it lasts but adding some rainbow carrots and some fall ingredients to the mixture! #Ooomami"
At my venues
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charred eggplant with red miso & cheese
$$, Japanese, Modern, Pike/Pine
"-AUGUST MENU- Come check our new August menu starting on Sunday this month! A few more days to check out the July menu so come swing by! This August menu is a fun refreshing summer menu, kept it real classic and simple. A lot of these are the meals my mom made growing up during a hot summer day ☀️ Sun gold tomatoes with a light soy vinaigrette, charred eggplant with red miso and cheese, cold turkey salad with a chili sesame sauce, sautéed okra, and a bunch of other fun new things😁 #Ooomami"
At my venues
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