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Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Executive Chef Chris Ingmire of Thompson Seattle. At Conversation Kitchen & Bar, Thompson Seattle's new American restaurant, menus offer an array of thoughtfully prepared dishes, focused on fresh local produce, farm-raised proteins, and the best ingredients the Pacific Northwest has to offer. The Nest, their rooftop bar offers bites and hand-crafted cocktails.

Executive Chef Chris Ingmire brings a distinct vision that combines inspiration from the abundance of the Pacific Northwest with his experience in top kitchens across the country to offer an unforgettable dining experience at Thompson Seattle. Ingmire oversees culinary operations for Conversation Kitchen & Bar, the hotel's all-day dining concept, along with thoughtfully crafted bites at The Nest, the hotel's stunning rooftop cocktail lounge. Using the highest quality ingredients from regional purveyors, his menu is a seasonal celebration.

Best way to buy and cut fish, by Executive Chef Chris Ingmire

I think preparing raw fish at home can cause unnecessary stress, whether you want to make poke bowls or appetizers. The first and most important step is to buy your fish from a market you trust. Buying salmon or tuna previously frozen is exactly what you're looking for because any potential parasite growth has no chance of surviving. You might even find a tuna loin in the freezer section ensuring the freshest product during service. Wonder how your fish is always perfectly diced? Keeping it partially frozen while cutting will allow you to achieve those perfect cuts. Do this first, then finish prepping the rest of your meal.

Tuna Tartare with Sunflower Mojo, Oranges, Avocado, and Crispy Rice Paper


  • 2 lbs Albacore tuna loin, diced
    1 orange
    1 avocado, diced
    1 pack spring roll rice paper

Sunflower Mojo

  • ½ cup toasted sunflower seeds
  • 1 cup orange juice
  • 1/2 cup lime juice
  • 1/2 cup lemon juice (reserve 2 tbsp until end)
  • Zest of 1 orange
  • Zest of 1 lime
  • 6 cloves roasted garlic
  • 1/4 cup burnt habanero oil
  • 1 cup neutral oil
  • Salt to taste


Burnt habanero oil

  1. Char 2 habanero peppers until dark.
  2. Steep in 1 cup of oil at 125 degrees for 30 minutes.
  3. Blend the oil with habaneros and strain. Set aside to cool.


  1. Add sunflower seeds, lemon,lime and orange juice, zest, and roasted garlic to a blender.
  2. Blend on high, and slowly emulsify the oils into the sauce. If the sauce begins to seize, then add warm water one tablespoon at a time.
  3. When the sauce becomes smooth, season with salt to taste.

Crispy rice paper

  1. Fry Rice paper at 350 degrees for 30 seconds
  2. Remove from fryer and place on a dry towel. Season with salt.

To serve

  1. Mix diced tuna with avocado, fresh lemon juice, and sunflower mojo.
  2. Scoop onto fried rice paper
  3. Optional garnish include: cilantro, oranges, and chili flakes.

March 2023

Conversation and The Nest
Thompson Seattle
110 Stewart St
Seattle, WA 98101

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