Urbane

Brent Martin, Executive Chef

According to Brent Martin, “cooking is primarily about flavors—isolating them, maximizing them and combining them.” As executive chef, Brent applies this philosophy to Urbane, presenting guests with a new culinary experience with each visit. In addition to overseeing the restaurant culinary team, he also manages the hotel catering for Hyatt at Olive 8, providing food service for all events, as well as in-room dining options to Hyatt hotel guests and Olive 8 condo owners. 

After holding positions in Australia and London, Brent joined the Hyatt family as executive chef at the former Hyatt Regency Grand Cayman where he received the James Beard nomination for “Best Chef for the Southeast and the Caribbean.” Brent continued to receive high praise for his culinary genius upon transferring to Hyatt Regency Maui Resort and Spa where he was ranked among the island’s top five chefs.

A native of Wellington, New Zealand, Brent has lived in the Seattle area for the past six years, emerging as a regional leader in the culinary field. In his position as executive chef of Grand Hyatt Seattle – a position he will retain – Brent developed a network of more than thirty local purveyors that provide him with only the finest in fresh ingredients. Brent will continue to utilize and extend these relationships at Urbane, where only the finest, sustainably-produced produce, meat, fish and wild game make it to the table.

Dan Gilmore, Chef de Cuisine

A passion for adventure drives Dan Gilmore to constantly experiment with new flavors and techniques while in the kitchen, leading to a signature taste and style that is inherent to his curious nature. His extensive travels have helped him develop a love of different cultures and a knack for combining flavors in unusual and unexpected ways.

Dan has extensive experience in menu development, having helped facilitate the menu planning process for a wide variety of restaurants along the West Coast. His commitment to sustainability and personalized approach to cooking has lead to the success of several restaurants including Herbfarm and Crush, which was voted one of the best new restaurants in the United States in 2006.

Born and raised in Tucson, Ariz., Dan has been a Seattle resident for the past seven years and has worked in many of the area’s best restaurants. As Chef de Cuisine for Urbane, Dan is committed to using the freshest local ingredients and instilling a passion for sustainable food in his staff.

Savuthy T Dy , Restaurant Sous Chef

Born in Cambodia, and raised in Washington State, Savuthy Dy began his culinary experience at a young standing with an inherent background in the complexities of food.  At the age of 23, he enrolled at the California Culinary Academy in San Francisco.  After becoming competent in classical French techniques and modern theories on food, T was accepted as an intern at The Herbfarm Restaurant in Woodinville, Washington.
 
After spending two years under the careful eye of Chef Jerry Traufeld, T went on to become the Sous Chef for Michael Young, a Michael Mina prodigy.  From there, T accepted the position of opening Sous Chef at Qube Restaurant, working close at hand with Chef Lisa Nakamura, formerly of the French Laundry.
 
After a short stint at Crush Restaurant, T was offered an executive Sous Chef position in Asti, Italy, working at the fine dining restaurant, Piola Y Crota.  With pasta and marinara flowing through his veins, T returned state side to work as the Chef de Cuisine at the charming boutique hotel Sorrento in Seattle.
 
As life often comes around full circle, Chef Dan Gilmore, (also formerly of the Herbfarm Restaurant) asked T to become the Sous Chef here at Urbane Restaurant. Utilizing seasonal ingredients and sound cooking techniques, our culinary team hopes to entice and captivate the palette of every guest that walks through our doors.