The Luc Brigade
Owner/Chef In The Hat
Thierry Rautureau, Chef In The Hat is the chef/owner of Rover's Restaurant (1987-2013), Luc, and Loulay Kitchen & Bar in Seattle, Washington. For 26 years, Rover's offered cuisine that Rautureau describes as Northwest Contemporary with a French accent. Rautureau was born in the town of Saint Hilaire de Loulay in the Muscadet region of France. At fourteen, he started a cooking apprenticeship in Anjou, France. At twenty, he moved to the United States and worked at various fine restaurants including La Fontaine in Chicago, the Regency Club for Joachim Splichal in Los Angeles, and the Seventh Street Bistro with Laurent Quenioux, also in Los Angeles. While visiting Seattle in 1987, Rautureau dined at Rover’s and discovered that the restaurant was up for sale. Tired of Los Angeles, he decided to buy the restaurant so that he could express his culinary creativity as the chef/owner. Rautureau received the name Chef In The Hat, due to his ever-present fedora. Chef Thierry Rautureau has won various awards including the James Beard Award for Best Chef in the Pacific Northwest in 1998, and has been awarded the Chevalier de l’Ordre Du Merite Agricole by the French government.
Kathleen grew up in Southern California, supporting herself by working in the restaurant industry. After discovering her passion, she started designing flower arrangements as part of her own floral business, Flowerworks. Thierry and Kathleen met while working together in Los Angeles and decided to make Seattle their home. Together they proudly ran Rover’s restaurant for over 25 years and raised two boys, Ryan and Adrian. She most recently played a huge role in designing both Luc and Loulay, and continues designing flowers for both restaurants. She also gets great pleasure hosting both regular customers and new faces that pass through the front door of Luc and Loulay. She happily continues to feed her passions: food, flowers and family.
Chef de Cuisine
Andrew was born and raised in Seattle and has been cooking since he could reach the counter. Cooking and eating were the center of any family gathering. Cooking anything from Italian, German, to Slovak—one cuisine he never tried at home: French. This intrigued him and in 2008, he enrolled in the South Seattle Culinary Arts program. Here he saw the influences French cooking had on the world. Even after attending culinary school, his culinary inspiration comes from his father. Staying local to his roots and enjoying our bounty of fresh ingredients, Chef Andrew has cooked mostly in the Pacific Northwest and hopes to do so for as long as possible.
Dining Room Manager