Art Chowder January | February 2018, Issue 13 | Page 58

C
hef Ricky Webster began
his professional career in
pastries, where he used his
baking as an escape from
life’s woes. He started at Ace
Hotel as executive pastry
chef, and he quickly moved
his way up and became the
executive sous chef. He was
at that job before he relocated
from Los Angeles to Spokane
in 2017 and began working as
the Executive Chef at Hotel
RL.
Webster wants to keep moving
the restaurant scene forward
in Spokane, and he did just
that with the creation of his
life-sized gingerbread house
during this holiday season.
Webster said, “There are some
key players in town, such as
Wild Sage and The Wandering
Table, who have set the bar
and pioneered the food scene
in Spokane. I admire their
bravery and want to educate
Hotel RL guests and staff
about different foods and
unique ways to use foods in
my cooking methods.”
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ART CHOWDER MAGAZINE