Christian Poulsen is a seasoned Seattle-born chef with more than two decades of experience in the Pacific Northwest’s most respected kitchens. He began his culinary career at The Georgian Room in the Four Seasons (Fairmont Olympic Hotel), refining classical technique under a brigade that emphasized precision and mentorship.

Christian went on to cook at Union, Ethan Stowell’s first restaurant, helping define the modern New American wave that reshaped Seattle dining. He later joined Café Juanita, where he was part of the team when chef Holly Smith earned her James Beard Award.

He was on the opening team at Spinasse, working in its early days as it became one of the city’s most influential handmade-pasta restaurants, and later served as opening sous chef at Stoneburner, helping lead the kitchen through its award-winning launch. Christian also contributed to Cuoco, part of the Tom Douglas group, during its opening phase, developing systems and training early line staff.

Most recently, he has been helping manage the kitchen at Little Jaye in Seattle’s South Park neighborhood, continuing his commitment to craftsmanship, mentorship, and regional sourcing.