At Andaluca, Chef Wayne gathers fresh local products and uses the seductive flavor of Mediterranean spices such as cumins, saffrons, paprikas and cinnamons to produce a palate of unique and flavorful menu items. Under his supervision, Andaluca has won “Seattle’s Best Mediterranean Restaurant” award three years running and Seattle Magazine’s “Best Overall Restaurant” award. It is listed in the ZAGAT Survey 2003 as one of “Seattle’s Top Mediterranean Restaurants” as well as being recognized in the top forty for Decor. In 2006 Chef Wayne was selected as one of six “Top Black Chef’s in America” by Black Enterprise Magazine.
One of Chef Wayne’s great prides was the honor of an invitation to cook at the James Beard House in New York City on January 14th, 2002. During the same visit, Wayne was also asked to teach a cooking class at New York’s famed French Culinary Institute.
Chef Wayne is committed to pledging personal attention to the Seattle community. Musing philosophically, Wayne says “As I look at my career and success, I respect it like any good relationship; it takes patience. I feel fortunate that I was able to learn from so many skilled professionals who were willing to share their expertise. In my gratitude, I realize the best way to honor them and pay back for tools received would be to continue passing along the knowledge.” He spends time throughout the year serving homeless youth, teaching and training youth how to eat nutritiously, sharing culinary talent with homeless men and women, and preparing holiday meals for area firefighters. These acts have led to local and national awards from Seattle Rotary, Washington State Hotel and Lodging Association, Washington Society of Association Executives, and the American Hotel and Lodging Association. |
