LOTTE HOTEL SEATTLE announced the appointment of Alexander La Motte as Executive Chef. With over 15 years of culinary experience, La Motte will oversee the food and beverage operations for Lotte Hotels & Resorts’ newest hotel and third property in the United States. Under Chef La Motte’s direction, the hotel’s cocktail lounge and signature restaurant, Charlotte Restaurant & Lounge, will offer range of contemporary Pacific Northwest cuisine prepared using fresh, local ingredients.
In his new role, Chef La Motte will use his extensive experience to tailor the hotel's culinary program to reflect his signature modern American style, while continuing Lotte’s tradition of curating upscale menus that utilize seasonal, local ingredients.
Before joining Lotte Hotel Seattle, Chef La Motte served as the executive chef of Hotel Californian, where he helped to create and implement each of the hotel's unique dining concepts exhibited at its restaurants Blackbird and The Goat Tree. Chef La Motte's introduction to the hospitality industry came with his roles as executive chef of the Four Seasons Hotel Westlake Village, and later at the Four Seasons Hotel San Francisco. Previously, Chef La Motte acted as sous chef at the renowned DB Brasserie in Las Vegas where he helped the team achieve a Michelin star rating in both 2007 and 2008.
Chef La Motte began his career as a sous chef for the Orpheum Grand Lobby Restaurant in Madison, Wisconsin, after graduating from the University of Wisconsin-Madison with degrees in Biological Conservation and Environmental Studies. In 2004, Chef La Motte graduated with honors from The Culinary Institute of America.
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