At the helm of the culinary program at Hotel 1000, LXR Hotels & Resorts are Executive Chef Juan Carlos Cabezas and Executive Sous Chef Alejandro Ayala, whose combined expertise spans five-star properties across the U.S. and internationally.
The accomplished duo brings remarkable artistry and complementary strengths to elevate the food and beverage experience at the MICHELIN 1 Key, 120-room boutique hotel in downtown Seattle, including its All Water Seafood & Oyster Bar signature restaurant, Rosebay cocktail bar, banquets, catering, and in-room dining.
Cabezas joins Hotel 1000 with demonstrated excellence in culinary operations, menu innovation, and creativity both in the kitchen and on the plate. Drawing upon his formal training in time-honored techniques and shaped by global influences discovered throughout his career, Cabezas has developed a sophisticated perspective, which he now applies to Pacific Northwest cuisine.
Born in Panama, Cabezas’ professional journey has taken him to the vibrant culinary destinations of Barcelona, Miami, Dubai and Colorado before arriving in Seattle from his most recent position as executive sous chef at the renowned Parker Palm Springs. During his 16 years with The Ritz-Carlton, Cabezas successfully opened new restaurant concepts, refined his skill in fine dining and high-profile events, and oversaw complex banquet operations, consistently earning exceptional guest satisfaction ratings.
Ayala comes to the Pacific Northwest with over a decade of culinary experience, distinguished by his passion for quality, ingenuity and collaboration. Having spent the majority of his career with The Ritz-Carlton, Ayala shares Cabezas’ foundation in luxury hospitality yet brings his own distinct flair. Climbing the ranks at properties in Puerto Rico and Lake Tahoe, Calif., Ayala gained mastery in Italian, Japanese, and modern American cuisines while managing high-volume, fine-dining operations. His inherent knack for mentorship and drive to achieve the extraordinary led to his recent role as chef de cuisine at The Tampa EDITION on Florida’s Gulf Coast, where he led the rooftop food and beverage concept by MICHELIN-starred Chef John Fraser.
Cabezas and Ayala share a vision that emphasizes the region’s bounty from nearby waters and farms, precision in preparation, presentation, and innovative flavor combinations. The dynamic team’s commitment to the craft while honoring the Pacific Northwest’s rich culinary heritage promises to deliver a memorable guest experience that leaves a lasting mark on Seattle’s dining scene.
