Our Story
During a visit to see friends in Seattle, Thierry Rautureau, known as the Chef in the Hat due to his ever-present fedora, dined at Rover’s and discovered the restaurant was for sale. Charmed by the converted house tucked away in a private courtyard, and inspired by the ingredients found in the Pacific Northwest, Rautureau moved to Seattle and opened Rover’s in August 1987. Chef Rautureau’s vision is a warm, comfortable dining environment, similar to dining at a friend’s house. Rover’s is dedicated to professional service, exquisite wine and food, and an intimate environment.
Meet Our Team
Thierry Rautureau
The Chef In The Hat!!!
Hailing from the Muscadet region of France, Thierry Rautureau is the James Beard Award-winning chef and owner of Rover’s Restaurant. Raised on a farm Rautureau helped his mother prepare meals for the family. From an early age he learned to appreciate seasonal cooking and utilizing fresh, homegrown ingredients.
At 14, Rautureau began a cooking apprenticeship in Anjou, France and from there continued on a culinary Tour de France, training in the cities of Le Mont Saint Michel in Normandy, Chamonix in the French Alps, and Hendaye in the Pays Basque. With six years of traditional French culinary training behind him, Rautureau headed for the United States and worked with Jean Claude Poilevey at La Fontaine in Chicago. Three years later, Rautureau continued west to Los Angeles working at The Regency Club for Joachim Splichal and at The Seven Street Bistro with Laurent Quenioux.
During a 1987 visit to see a friend, Cyril Frechier, in Seattle, Rautureau dined at Rover’s and discovered the restaurant was for sale. Ready to leave Los Angeles, Rautureau bought and opened Rover’s in 1987.
Chef Rautureau lives in Seattle with his wife Kathy and their two sons. In addition to participating in several culinary events across the country each year, Rautureau is also an active participant in a multitude of charitable organizations and events, both locally and nationally.
Adam Hoffman
Chef de Cuisine
Adam is a graduate of the California Culinary Academy and the American Culinary Federation Apprenticeship Program. During his apprenticeship he achieved gold and silver medals in National and Regional culinary competitions. Adam began his culinary career at one of Las Vegas’s first 4-star restaurants, Le Montrachet. In Seattle, Adam has worked at Café Juanita, Sunset Club, Assaggio Restaurant, and Figaro Bistro.
Adam joined Rover's in 1999. His specialties include saucier work, classical French methods, wild game, and seafood. Adam makes his own cheese, and creates Rover’s traditional charcuterie, which is smoked and cured at the restaurant. Because Rover’s menu is based upon seasonal ingredients, Adam spends a great deal of time sourcing ingredients from area farmers and purveyors.
When Adam isn’t learning about new ingredients, he teaches culinary techniques to young cooks. Adam was a Chef Instructor at the Culinary Program at the Art Institute of Seattle. Currently, he runs Rover’s Apprenticeship Program, a rigorous introduction to the world of fine dining for culinary students from around the country.
Scot Smith
Wine Director/Dining Room Director
Scot is a Pacific Northwest native and graduate from the University of Washington with a double major in Art History and Painting. His academic pursuits led him to the graduate school at Brandies University. Scot supported himself through graduate school by working at some of the nation’s top restaurants including Ming Tsai’s Blue Ginger in Boston. While exploring the world of fine dining, Scot discovered his true passion in wine.
To cultivate his passion, Scot worked at various wineries and produced wine. Scot is an experienced wine educator, and generously shares his extensive wine knowledge. Most recently Scot worked as a Wine Buyer and Captain at El Gaucho, Seattle’s premier steak house.
At Rover’s Scot is dedicated to sourcing unique wines to compliment The Chef in the Hat’s culinary creations. Each evening Scot creates a wine pairing perfectly suited to both the Menu Degustation and the Grand Menu Degustation. Through extensive tasting and studying, Scot continues to expand both his own palate and the Rover’s wine list.
Kathleen Encell-Rautureau
Floral Designer
Kathleen Encell-Rautureau began her floral career in Los Angeles where she serviced an array of restaurants, offices, and homes. Since relocating to Seattle, she has enhanced Rover's charming decor with beautiful floral arrangements. She also creates customized floral designs for parties, weddings, and corporate accounts. Kathleen continues to amaze us with her weekly floral creations. Many guests request personalized bouquets from Kathleen when they dine with us.
Behind The Scenes Slideshow
Rover's Dinner Party
Old Rover was a country dog,
He led a single life;
He always said he’d rather not
Be troubled with a wife.
One day beneath the orchard trees
With his friend Don he sat;
And about “meets” and sporting news
They had a pleasant chat.
At last Squire Rover said, “I mean,
While you’re a guest of mine
To ask the neighbours to the Hall,
With you, friend Don, to dine.”
Don wagged his tail, and thanked his friend
With very great delight;
“And may I ask,” he, smiling, said,
“What guests you will invite?”
“Well, let me see: there’s Mr. Bull,
And Mrs. Bull, his wife;
Jane Bull, and Mr. Newfoundland,
Who saved young master’s life.
“For ladies-young and pretty too-
There are Italian pets,
Toy terriers, and Cuba belles,
Who live in first-rate sets.
“And as for sporting characters,
I really needn’t say
How many members of the hunt
Have kennels down this way.”
Said Don, “A very pleasant set!
It will be quite a treat
So many worthy dogs, dear friend,
At your kind feast to meet.”
The invitations were sent out,
And no one can decline
At Rover’s hospitable board
With his friend Don to dine.
A cordial welcome they are sure
At Rover’s house to find;
And dogs, like children, love to go
Where friends are always kind.
And now the happy day is come,
The guests are ushered in;
And Rover, very grandly drest,
His friends is welcoming.
First to arrive is Mr. Bull-
He seldom is too late,
Though for his wife, and daughter too,
Sometimes compelled to wait.
Next comes Miss Fanny, Dressed in silk,
A gold chain round her neck,
Her black eyes shining like two stars;
With flowers her head is decked.
And by her side a noble dog,
Bearing a glorious name;
From snowy mountains far away,
General St. Bernard came.
The guests have all at last arrived;
Then loudly sounds the gong,
And to the dining-room, in pairs,
They slowly moved along.
And soon were seated at the feast-
A dinner à la Russe-
The soup and fish were handed round
By footmen grand in plush.
While all the time they ate and talked,
Dessert, attention claimed;
And very pretty looked the fruit
In autumn flowers framed
“I hope,” said worthy Mr. Bull,
“You’ll not forget, dear host,
To keep our good old custom up,
And let us drink a toast.”
Dog rover nodded an assent,
And rising, said “I give
The health of our most gracious Queen,
Long may Victoria live!”
And thus the pleasant evening sped
(Too rapid in its flight),
Until the ladies (with warm thanks)
To Rover bade “Good Night.”
Then, gathered in the smoking-room
To talk all matters over,
The sporting dogs remained awhile
With “that good fellow” Rover.
How long they sat and all they said
I shall not stop to say;
But I have heard they left the house
Just at the break of day.
From a Northern Irish fable about a dinner party for animals thrown by Rover the dog.
