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Hunt Club Executive Chef, Matthew Mina A native of Bellevue, Wash., Chef Mina is a graduate of the California Culinary Academy and the Culinary Institute of America (CIA) at Greystone where he studied baking and pastry and earned recognition for his work as the top student in his class. Mina cut his teeth in the kitchen of the Clift Hotel’s Asia de Cuba in San Francisco, as well as Napa Valley’s Auberge du Soleil where he served as the assistant pastry chef. Mina also spent a year as the Sous Chef and Pastry Chef at San Francisco’s Ponzu before taking his most recent position as the Executive Sous Chef and Executive Pastry Chef at San Francisco’s Bong Su Restaurant and Lounge. At Bon Su, in addition to his staff training responsibilities, Chef Mina developed seasonal dessert menus for the restaurant, its banquet needs and special VIP guests. |
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The Hunt Club Featuring good American food produced with local ingredients. The Hunt Club restaurant serves breakfast, lunch and dinner daily, as well as brunch Saturday and Sunday. The Hunt Club received Wine Spectator's 2008 "Award Of Excellence" and was a finalist in NW Source 2008 "Most Romantic Dinning". The Hunt Club offers a warm atmosphere with rich mahogany walls and leather banquettes. The adjoining bar is a popular spot to meet before dinner and after a night downtown at the symphony or theater. The Hunt Club restaurant at the Sorrento Hotel also serves as the exclusive caterer of banquets and events held at the hotel and provides 24/7 in-room dining. Join us for a drink and a bite from the Happy Hour menu, daily 4:00-6:00pm and again from 9:00pm to close. For reservations please contact us at 206.343.6156 |
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Fireside Room The Fireside Room is eccentric and rich in history and lively stories of the many that have passed through. The orginal mahogany and green rockwood tile hearth only adds to the charm. The room is perfect for jazz with an amazing cocktail or fresh juice in the morning. |
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