Executive Chef Renatto Medranda
At the young age of thirteen Renatto began his culinary journey working as a prep cook during summer vacations in a small beach restaurant in Lima, Peru. After several years of fine tuning his culinary skills Chef Renatto left Peru and journeyed to Seattle, Washington where he joined the Westin Seattle Hotel as a Garde Manger cook. He became skilled in all kitchen stations including the Pastry Shop, Palm Court Restaurant (French Cuisine), Roy's Restaurant (Pacific Rim Cuisine) and within a few years was promoted to Banquet Chef. Soon thereafter Chef Renatto was recruited to be the Executive Sous Chef at the Westin Copley Place in Boston, Massachusetts where he worked side by side with Starwood Hotel's Corporate Chef Christoph Leu. Two years later the Pacific Northwest again called his name and Chef Renatto returned to The Westin Seattle to open Coldwater Bar and Grill as Chef de Cuisine.
Chef Renatto's ambition to keep learning about the entire Food and Beverage operation prompted him to accept the role of Director of Food and Beverage Outlets for the Westin Seattle. He held this role for 3 years before being promoted to work as Executive Chef for The Westin Bellevue in 2009. In 2012 Chef Renatto traveled to the Enchanted Island of Puerto Rico to take on a Caribbean Culinary adventure to expand his culinary knowledge and cooking skills as the Executive Chef of the Sheraton Puerto Rico Hotel and Casino.
Chef Renatto attended the University Pontificia Catolica of Peru and earned his culinary degree from Seattle Central Community College. He regularly participates in events such as Nibles & Noshes, a taste and learn event for oral, head and neck cancer patients at the Evergreen Hospital. He is also involved in South Seattle Community College's Gifts from the Earth student fundraising dinners. Lastly, Renatto also supports the community by donating his time and talent to benefit the Bleeding Disorder Foundation of Washington State and Mukilteo Youth Soccer Club.