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Sorrento Hotel
Hotel Contact:
900 Madison Street
Seattle, Washington 98104
United States
Main: 855-275-5819
Email: Email Hotel Jacque Pratt
Director of Sales & Distribution: Jacque Pratt
Website: www.hotelsorrento.com
Elite Rating
Platinum Collection
Planner Rating:
Not yet rated (be the first)
Chain Benchmark Hospitality International
Opened 1909
Renovated 2006
Guest Rooms 76
Kings/Suites/Doubles 37 / 42 / 10
Room Rates High $199-259 Low $159-209
High Season High Season Low Season Low Season Shoulder Season Shoulder Season
JanFebMarAprMayJunJulAugSepOctNovDec
Ideal Group Size 30

Fees/Taxes

Resort Fee N/A
Room Tax N/A
Sales Tax 15.6%

Airport Proximity

Seattle-Tacoma International Airport
20 min 14 miles (23 km)

Business:

Business center
concierge
high-speed Internet access.

Recreation:

Fitness center.

Nearby:

Washington State Convention & Trade Center.
Onsite Dining: Capacity
Fireside Room
40
Happy hour
Hunt Club
52
Regional seasonal

F&B Averages:

Breakfast Buffet $25-45 Cont. $20
Lunch Buffet $32 Plated $24-33
Dinner Buffet $60-70 Plated $28-42
Coffee Break $8-12
2-Hour Open Bar $15
Elite Overview
From the editors of Elite Meetings
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In 1908, one of Seattle's early business magnates built a luxury hotel on First Hill overlooking the burgeoning skyline. The Sorrento Hotel's first registered guest, President William Taft, and the luminaries that followed helped the Sorrento become a cherished landmark in Seattle. Brimming with Italianate warmth and turn-of-the-century charm, today's four-diamond property entertains groups in style with 76 intimate guest rooms, view-filled meeting spaces, a top-of-the-line fitness center, and two dining venues.

In keeping with its near neighbor, Pike Place Market—the oldest continuously operating farmers market in America—the Sorrento's two eateries feature fresh ingredients prepared in with Northwest flair. In the Fireside Room, surrounded in Honduran mahogany, business meeting attendees conjure up tycoons of the past, relaxing in plush couches and leather wingback chairs near the warmth of a classic Rookwood fireplace.
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Platinum Collection
This property has been certified Elite Platinum and meets at least 25 of Elite Meetings Criteria.
This endorsement is an independent unbiased determination granted only to the hotels meeting the standards set by the Elite Meetings Advisory Board. Elite endorsement is never sold or licensed.
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Capacity Charts
Capacity Chart Total Square Meters Room Size(meters) Ceiling Height (meters) Total Square Feet Room Size (feet) Ceiling Height (feet) Classroom Theater Banquet 10 Reception Conference U-Shape H-Square 10 x 10s
Penthouse Suite 107 14.6 x 7.3 3 1,152 48' x 24' 9 24 50 40 60 22 22 22 N/A
Sorrento Room 71 14.6 x 4.9 3 768 48' x 16' 9 20 30 30 40 18 14 18 N/A
Suite 707 45 8.2 x 5.5 3 486 27' x 18' 9 N/A 16 16 15 12 N/A 12 N/A
The Boardroom 40 7.3 x 5.5 3 432 24' x 18' 11 N/A N/A N/A N/A 14 N/A N/A N/A
View Complete Chart
Property News
THE HUNT CLUB RESTAURANT AT THE SORRENTO HOTEL ANNOUNCES SEMI-FINALISTS IN THE HUNT
Posted June 8, 2009
Seattle Area Generates All Four Semi-Finalists in Restaurant's Executive Chef Competition

Seattle (April 16, 2009) -Today Jeff Jobe, General Manager, Sorrento Hotel announced the four semi-finalist candidates in The Hunt, the Hunt Club Restaurant's competition to find a new executive chef. The semi-finalists were selected after impressing the judges in the first round of the competition with their resumes, interviews, written essay and creation of a sample menu. As semi-finalists they now compete in the kitchen, preparing meals for guests and VIP judges to determine the finalists. The semi-finalists include: Anthony Clark, Tyler Hefford-Anderson, Chris Jensen and Matthew Mina.

"We received a number of very impressive resumes from very talented chefs who were interested in being the next executive chef of the Hunt Club Restaurant and were game to participate in our non-traditional job search process," stated Mr. Jobe. " We couldn't be more pleased with the four semi-finalists. We feel that each brings a unique perspective to the kitchen and we're very excited to see how they perform during the next stage of this competition," continued Jobe.

The Semi-Finalists
Chris Jensen- (April 21st) Chris is currently the Hunt Club's Interim Executive Chef. A Hunt Club veteran since 2004, Chris has also worked as a line cook and sous chef in the kitchen at the Hunt Club. Prior to moving to Seattle, Chris garnered restaurant experience at several Boulder, Colo. restaurants.

Anthony Clark- (April 22nd) A Culinary Arts graduate of the Art Institute of Seattle, Anthony's work at Earth and Ocean Restaurant at the W Hotel has focused on developing a local and organic menu. Anthony's previous experience also includes work at a number of Seattle-area restaurants including Amber and Sapphire Kitchen and Bar.

Matthew Mina- (April 23rd) Growing up in Bellevue, WA, and more recently living in the San Francisco are, Mina is a graduate of the California Culinary Academy and the Culinary Institute of America. He has worked in the kitchens of Auberge du Soleil, Ponzu and most recently served as Executive Sous Chef at San Francisco's Bong Su Restaurant and Lounge.

Tyler Hefford-Anderson- (April 24th) Tyler brings more than 10 years of culinary experience to the kitchen including an eight year stint at The Rainier Club where he served as both sous chef and pastry chef. A graduate of the American Culinary Federation's Apprenticeship Program, Tyler most recently worked at Opal Restaurant in Seattle.
The Hunt Club Kitchen Tests, April 21-24

On their assigned evening, each chef candidate will manage the existing Hunt Club Culinary Team, write and prepare a prix fixe menu for Hunt Club diners for the restaurant management team and local Seattle-area culinary guests who will evaluate the four candidates over the course of the four nights, paying special attention to each chef's ability to work with the existing Culinary Team, menu creativity and general kitchen management.

Each evening's prix fixe dinner will cost $95 per person, including wine. Reservations can be made at www.opentable.com (under Hunt Club).

And Then There Were Two
A benefit dinner will be held at the Seattle Culinary Academy (SCA) at Seattle Central Community College before a panel of judges and 37 culinary aficionados to showcase the remaining two challengers in a final culinary duel on Tuesday, April 28. The finalists will prepare a four-course dinner (side-by-side) comprised from select NW ingredients provided by Metropolitan Market and other local purveyors. The meal will be evaluated by the judges and guests will be encouraged to offer comments. SCA students will assist the chefs in their preparation of their final competitive meal. Proceeds from the evening will provide scholarship money for SCA Students to attend the Quillisascut Farm School in Rice, Wash., a leader in the farm-to-table dining movement.

The winner and new executive chef of the Hunt Club Restaurant will be announced on April 30th.

About the Hunt Club Restaurant and the Sorrento Hotel
Located inside the iconic Sorrento Hotel, the Hunt Club Restaurant features an intimate atmosphere which has been rich in dining experiences. The adjoining Fireside Room has long been a destination for Seattleites to enjoy cocktails and live music. The Sorrento Hotel is a city landmark and Seattle's longest operating luxury hotel. The property features 76-rooms and boast Italian mission-style architecture, and luxury amenities. To learn more please visit www.hotelsorrento.com

Media Contact: Pam Graves
Pam.graves@hotelsorrento.com
(206) 902-2113