190 SUNSET OFFERS A DINING EXPERIENCE THAT FEATURES FOODS FOR ALL MOODS WITH A FOCUS ON NORTHWEST FRESH.
PRESIDENT & FOUNDER
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.
DIRECTOR OF BAR OPERATIONS
Niles is an experienced and certified sommelier and has developed and managed bar programs in some of the hottest U.S. markets including Miami Beach, Aspen, Las Vegas and Seattle. He’s directed the high-volume bar at the world-famous TAO in Las Vegas, created the bar program for the highly-acclaimed and award-winning Chef Charlie Trotter, and in the Pacific Northwest he has served behind the bar at Aqua by El Gaucho. Over the years, Niles has networked with famous chefs, and earned praises from Rachel Ray, USA Today, Aspen Magazine and other publications. In 2017 he was voted Best Bartender in the Best of Western Washington competition sponsored by KING 5.
At 190 Sunset Niles has concocted a unique drink list that includes Classic Cocktails, Modern Drinks, and a wine list that highlights wineries from across the Pacific Northwest. He can frequently be found engaging with 190 Sunset patrons to select the perfect libation.