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.
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!