The George

Fairmont Olympic finishes their remodel

The Fairmont Olympic began a $25 million restoration project in 2020 which included event spaces, grand lobby, a new intimate bar, rooms and suites. The former Georgian Room at the hotel was the final piece. The room was gorgeous and traditional, but it was time for a change.

The new name, The George, is a nod to the Georgian Room while moving us all into a more modern experience. A Spanish design studio, Lázaro Rosa-Violán, has left the classical framework and updated colors and surfaces, creating a welcoming and much more casual atmosphere. Two new items: a beautiful bar that fits the room's look (photo), and the restaurant's very own entrance at Fifth and Seneca. No need to wander through the lobby (although that new lobby is worth a wander). "I think it's the most beautiful dining room I've ever worked in," says Restaurant Executive Chef Thomas Cullen. "I could sit for hours and appreciate all that's there." The dining room will seat 100 with bar and lounge seating for 20. A private dining room seats 12.

Concept-wise, it's brasserie-style service with high-end food. "We want to offer an upscale experience that isn't stuffy. You can come in for coffee and croissant, an omelet, or a grand meal without suit or tie," explains Chef Thomas. "We're very respectful of Northwest ingredients that aren't over manipulated. You should know what you're eating. My direction is seafood forward. The bounty here is incredible with oysters, clams, geoduck, mussels, salmon, octopus. I'd like to work with the Great Pacific Octopus, there are so many different ways to use it."

An experience Chef Thomas had in Florida drives his desire to use Northwest ingredients. "I was so excited to try the local seafood in Florida. I went to a place and all they had was Maine lobster, steaks, and salmon. The chef said that was what people expected. I don't want that to happen here. I want locals to enjoy local ingredients and I want tourists to get a feel for this area and what seasonal means here. I'm working with a farmer broker who picks up what's in season at local farms and brings it to me." Dry-aged meats are sourced from Washington and the Northwest region, cheese from local dairies. Signature dishes include French bouillabaisse (photo), The George seafood tower, and a bone-in short rib with heirloom carrots and natural jus. Dishes are as beautiful as the room they're served in.

Hand-crafted signature cocktails have been created by the hotel's Beverage Curator, Jesse Cyr, focusing on spirits from local and global distilleries. Local and domestic beers will be available. The wine list will have a focus on Pacific Northwest winemakers, with a substantial by-the-glass menu.

"I love to cook on the line and probably always will, but I'm very excited about being in a creation and leadership role. I was the fixer at so many places, it's wonderful to come in on the ground floor." Thomas grew up in Las Vegas with parents who worked in the industry. His mother worked at Bob's Big Boy when he was five-there were a lot of coloring books and kids menus to work on. I basically grew up at the Mirage where she was a bartender for 20 years. "With working parents, I wanted to eat well and feed my little brother. I started washing dishes at Ono Tokyo when I was 14."

His background is varied and deep and includes sandwich shops, fast food, fine dining; steaks, seafood, Italian, Asian, and more. He worked in Las Vegas restaurants from Morton's The Steakhouse; Monsoon Pan Asian Bistro; Pinot Brasserie; a server at Valentino, and a runner at Star Canyon at the Venetian Hotel (this is where he started seeing real cuisine, composed dishes, how it all came together); Lutèce; Café Bianco in Destin, Florida, under Master Chef Jack Shoop; Corsa Cucina at the Wynn Las Vegas, under Chef Stephen Kalt; Tao Asian Bistro (highest grossing restaurant in the world); Lavo under Chef Ludo Lefebvre; The Silk Road at the Vdara at ARIA, CityCenter Las Vegas; Restaurant Guy Savoy (3 star Michelin rated). In Seattle, he has worked with Madison Holdings (Boom Noodle and Blue C brand), Chandler's Crab House, Wild Ginger, The Woodman lodge, Tavolàta (Ethan Stowell Restaurants). At the Fairmont Olympic, he is in charge of the signature restaurant The George as well as the Lobby Bar.

"So much of my career has been 'Kitchen Nightmares' - coming in as a fixer, improving ticket times, creating menus. When I got the offer from The George, I was thrilled to be in at the beginning of something really exciting. We're in the midst of opening this incredible place and can hardly wait for people to experience it."

Connie Adams/March 2022

Read more about Chef Thomas Cullen's background here

The George
411 University Street
Seattle, WA 98101

www.thegeorgeseattle.com

The George will open April 4, 2022.
Reservations can be made now on their website and Open Table.