Tom brings more than 20 immersive years of fine-dining experience to 190 Sunset. He worked for Ward Enterprises, operating two of Seattle’s premier destination restaurants—13 Coins and El Gaucho. After joining Restaurants Unlimited, he managed kitchens for their 50+ unit chain of upscale establishments, including Palomino, Palisade, and Cutters Crabhouse in Seattle.

In the 1990s, Tom helped open Triples on Lake Union, and later became a “serial entrepreneur.” He first founded Midwest Pretzel, Inc., which operated a highly-successful chain of Auntie Anne’s Soft Pretzel franchises in Missouri, Illinois, and Kentucky. Soon after, Tom created Caliente Concepts, LLC, and launched several successful restaurant concepts in the Midwest before returning to his Seattle roots.

Tom’s roots run deep in seafood. He comes from a long line of fishmongers who are now part of Seattle’s famous seafood lore. Back in the early 1900s, Tom’s grandfather Martin Budinick ran Rainier Fish Company, a seafood marketplace that was located at 6th and Olive, near the current site of downtown Nordstrom. Also, Tom’s uncle owned and operated two fish markets in the Seattle area: American Fish Market and Pure Food Fish Market. The latter business still thrives today in the heart of Seattle’s Pike Place Market.



At 190 Sunset, Skyler indulges his passion for creating American cuisine with fresh, seasonal Northwest influence. His passion is honed from the breadth and depth of his training and experience.

Skyler trained at Le Cordon Blue culinary school in Las Vegas before returning to his Seattle roots where he practiced his culinary skills at Daniel’s Broiler in Bellevue. He then served as Sous Chef at The Golf Club at Newcastle, before advancing to Executive Chef with another Oki Golf property, Echo Falls. Skyler continued to expand his experience by serving in various management roles at Eurest Dining for Microsoft, the Woodmark Hotel, The Red Lion and Ruth’s Chris Steak House. Most recently Skyler served as the Executive Chef at Maslow’s by Farestart in South Lake Union.

Prior to converting his hobby of cooking into his career, Skyler earned a Bachelor of Arts in Management Information Systems from Washington State University and worked in the technology industry.

At 190 Sunset, Skyler coaches and inspires the kitchen team to achieve excellence in order to provide unique and memorable experiences for its guests.



When asking, “Where’s the party?” in Edmonds, you’ll likely hear Hannah Corey’s name somewhere in the answer. As the Events Director for one of the busiest private events venues in Edmonds, Hannah is both the center of the party and the calm in the middle of the storm. It takes talent and skill to manage a successful event, and Hannah is blessed with an abundance of both. She’s also a treasure trove of advice when it comes to tips for planning a successful party or event. She took some time out of her busy schedule to share her story – and also some of those valuable event planning tips! 

  I have worked in the service industry since my first job at the age of 15 as a busser at a restaurant. When I was finishing up high school, I had been working at our local golf course as a server/cart girl for the last several years. Thanks to my school counselor, I learned about the Central Washington World Wine Program and was sold on what I would be majoring in for my Bachelor’s Degree. To complete the program, every student was required to pick a minor that was complementary to the Wine Industry. After doing some research of available programs at CWU, I settled on Event Planning due to my interest in hospitality.  After working as the tasting room manager at Scarbough Winery, I began a career in event planning. I managed over 300 annual events in five different event spaces at Redhook Brewery. After that, I went to work for The Alexis Hotel in Seattle, where I was in charge of multiple events. Then about a year ago, I was dining at 190 Sunset and noticed they had an event space. So I inquired at the bar and met the management team, who informed me that they are actually looking for someone to head their events department. And so here I am! 



Greg brings a wealth of hospitality knowledge and expertise to 190 Sunset. He graduated from the University of Washington where he was a member of the 1989 and 1990 Pac 10 Championship varsity crew team. He then went on to attend the Culinary Institute of America in Hyde Park NY. He completed his externship for internationally-renowned Chef Wolfgang Puck at his flagship restaurant, Spago, in Beverly Hills, where he coordinated plated dinners for 100 in the restaurant and worked side by side with Chef Wolfgang to serve VIP events in the homes of Los Angeles celebrities – even overseeing a dinner for 1800 for the Oscars!

Greg returned to his Seattle roots when Wolfgang Puck opened his first Seattle location with his signature restaurant, ObaChine. Greg went on to become the managing partner of Third Floor Fish, which was recognized as one of the finest seafood establishment in Seattle. From there he went on to become the opening chef for newly-remodeled Husky Stadium. More recently Greg was wooed back by Wolfgang Puck Catering as executive chef where he was in charge of catering operations, including the Experience Music Project Museum and The Showbox.  190 Sunset was thrilled to bring him on board as their Director of Operations to oversee both daily restaurant events and catered events throughout the Edmonds community!