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Chef de Cuisine Tiffany Layco discovered her passion for cooking more than a decade ago, when a job as a server at a Seattle restaurant took her into the kitchen. She never left. She gave up her pursuit of a medical degree for a culinary degree. Her enthusiasm for fine cuisine took her to the Western Culinary Institute, Le Cordon Bleu in Portland and then to Thomas Keller's Bistro, Bouchon, in California. But she couldn't stay away from the Northwest and returned to work in Portland at Bluehour and Saucebox.
Layco's Hawaiian roots flavored her upbringing with Asian culture and American style. She has an appreciation for French and Japanese cooking as well as a love for Latin, South East Asian and Italian flavors.
Layco has long admired the sophistication and elegance of fine dining establishments. She also says she has found some of her best cooking secrets and inspiration from native street food.
When she isn't in the kitchen, you may find Layco drawing with charcoal, another passion of hers. She says, "There is nothing like working charcoal over paper and getting your fingers black."
Layco describes her zest for cooking with one simple phrase.
"All food has power over me, and I hold it with great respect."
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