NEW LEADERS, STAFFERS
Longtime arts administrators Susie Purves and Brian Faker have joined Spectrum Dance Theater, 800 Lake Washington Blvd., as executive director and marketing/development manager, respectively. Kate Ashworth is the new company and production manager.
Purves, who joined Spectrum last September, previously worked as managing director of Northwest Film Forum from 2003 to 2009. She has also worked for various other arts organizations throughout the Greater Seattle area.
Prior to joining Spectrum in March, Faker spent the previous six months as touring producer of CIRCA, a contemporary circus/dance company based in Australia. He previously served as production director of Giant Magnet (Seattle International Children’s Festival) for 15 years.
Ashworth was production manager for the University of Oregon’s Repertory Dance Company before joining Spectrum last August. She also stage managed and designed for multiple programs in the university’s theater department.
MADRONA MICRO-SHOP
Molly Moon’s Homemade Ice Cream opened its micro-shop inside the Madrona Laundromat, 1408 34th Ave., on May 24. The “ice cream boutique” is open daily from noon to 11 p.m.
Madrona was the runner-up in the three-month “Shop 3” campaign, during which Molly Moon enthusiasts “voted” where an ice cream boutique would be located by frequenting the Molly Moon truck as it visited various neighborhoods.
NEW CHEFS, STAFF
Rover’s, 2808 E. Madison St., recently welcomed Rob Sevcik as its new chef de cuisine. Sevcik spent the last decade in restaurants in San Francisco and Portland, Ore. He replaces Adam Hoffman, who left after 10 years to open his own bistro and brewery in Monroe, Wash.
Joining Sevcik in the kitchen is sous chef Nick Gavin, who, at 21, is the youngest person to ever fill the position at Rover’s. He last worked at Taberna del Alabardero in Belltown.
At Thierry Rautureau’s other eatery, Luc, 2800 E. Madison St., Steven Ariel is now the chef de cuisine, replacing Seamus Mackenzie, who is moving to Barcelona, Spain.
Ariel has worked as executive sous chef at Canlis and then as sous chef at Café Juanita.
Jen Olsen is the new dining-room manager. Armed with first- and second-degree sommelier certificates, she worked eight years with Tom Douglas’ restaurants.[[In-content Ad]]
