Team

Ascend Prime has built a top-notch team to execute the food, drink, and service assembled from Seattle, Florida and Las Vegas.

Jean-Philippe TeresiGeneral Manager

Jean-Philippe, or J.P. for short, started his career in the food and beverage industry attending the highly regarded Auguste Escoffier School of Culinary Arts outside of Nice, France. He made his way to Florida followed by a move to Las Vegas. Over the next 17 years, he has had the privilege of working with 6 celebrity Michelin star chefs. He served as a manager for the Charlie Palmer Group at Charlie Palmer Steak; as a general manager for The Range Steakhouse, Gordon Ramsay Steak, and Bradley Ogden in Caesar’s Palace; and as the director of operations for the Sugar Factory at the Paris Hotel & Casino.

Caleb LavinOperation Manager

Caleb is Ascend Prime’s Assistant General Manager. He started as a bar manager in Seattle’s Belltown neighborhood, first at Hawaiian-themed Ohana, followed by a post at the legendary Queen City Grill. Later, he moved to a position of evening manager at Queen Anne’s Toulouse Petit Kitchen and Lounge followed by a general manager’s position at Peso’s Kitchen and Lounge. Before joining the Ascend Prime team, Caleb was the general manager at Downtown Seattle’s Italian hot spots, Barolo Ristorante and Cinque Terre Ristorante.

Rachel LloydPrivate Dining Manager

Rachel oversees the multiple private dining spaces at Ascend Prime. Most recently, she was the director of catering sales for John Howie Catering where she was responsible for developing existing and new catering business.

Sean MayhewExecutive Chef

Sean came to Seattle from Las Vegas in 2017 and served as an advising chef on the opening of Lincoln South Food Hall. Prior, he was chef de cuisine for Gordon Ramsay, chef de cuisine at the Fairmont Scottsdale Princess and sous chef at Charlie Trotters at the Palazzo.

Harold DonahueExecutive Sous Chef

Originally from Southern California, spent the first years of my culinary career working in high end hotels and beech club resorts, where I first found the London by Gordon Ramsay a year there and then I moved to Las Vegas to continue to work for Gordon Ramsay, in his steakhouse. After a brief time as a cook I became a Sous Chef then a year later offered a role as Chef de Cusine where I spent two years serving the highest volume of my career so far. Most recently before joining Ascend I was the Chef de Cusine of BLT steakhouse In Las Vegas.

YUKI IETOExecutive Sous Chef

Yuki, Executive Sushi Chef, was most recently a chef/partner at Pubbelly Sushi Brickell in Miami Beach. Previously, he held the post of executive sushi Chef at Sushisamba in Las Vegas and sushi chef at Okada at the Wynn Las Vegas. Yuki was also highlighted by Forbes as one of their "30 Under 30".

Kevin HeeCulinary Director

Kevin is the director of culinary development for Ascend Prime and the vision behind the menu. Kevin started in the culinary industry in Hawaii working for Sam Choy and later worked for Michael Mina restaurants in Las Vegas and Detroit for 9 years and was the opening chef for Gordon Ramsay Steak.

Brandon RastokBeverage Director

Brandon holds his Advanced Sommelier Certification from the Court of Master Sommeliers, USA. He was the sommelier/assistant beverage director at Osteria la Spiga on Capitol Hill and service captain and sommelier at John Howie Steak in Bellevue.