Brad Yoshitomi
Kitchen Liaison Manager
Every restaurant has that one person who holds it all together – the one, who knows where to find electrical tape when you need it, or source a new fish for the kitchen or keep track of the glassware, dishes and silverware. At Wild Ginger, Brad is that man. He knows where things are or at least where they should be. Affectionately called ‘Yoshi’ by his co-workers, Brad’s day entails a lot of walking through 5 floors of kitchens,storerooms and dining rooms at both Wild Ginger and The Triple Door. He is the liaison between the predominately Cantonese-speaking kitchen and the mostly English-speaking front-of-the-house staff.
Born and raised in Seattle, Brad has always had a passion for great food and customer service. That led him to Wild Ginger, where he has worked for fourteen years. Best thing about his job? The ability to progress through the organization and find new ways to contribute. Brad has been a server, floor manager, and now happily sits in his current role as jack-of-all-trades. House-made curries with fresh coconut milk are his favorite dishes on the menu and his wife and 3 children love it when he brings home noodles and panko chicken. Following in his footsteps on a quest for great food, the whole family can often be found gracing one of the big booths in the dining room at Wild Ginger for a family meal.
Jen Engles-Klann
Lead Captain
At Wild Ginger our dining rooms are run by Captains, dynamic supervisors who blend the roles of managers and servers. Our Captains quietly manage the restaurant by directing their teams of servers, bussers and runners while pulling double duty opening wines, seating guests and troubleshooting almost every other issue that pops up. Jen “Eagle-Claw", as she is affectionately called, is our lead Captain. In addition to managing the dining room, Jen takes on training duties for all new members of the service staff. That training includes food education, something Jen is passionate about since she is allergic to several items on the menu – fish, soy, nuts, to name a few.
She has been on staff at the Wild Ginger for nearly five years, and is passionate about her work. She believes that each guest is truly important and works to maintain that philosophy within her staff. When it comes to service Jen leads by example, some of her most notable highlights in the above and beyond category: finding an eyeglass repair kit from the drugstore across the street and a borrowed wheel chair from Benaroya Hall during an emergency.
Her partner and three-year old son live with her in West Seattle, where she keeps a wine cellar and continues to study for her Sommelier certification. When she’s not running a floor with up to 850 guests a night, Jen is rocking the mic. She can be found behind her turntable at The Musicquarium or a private party ‘spinning’ hip hop music on her collection of vinyl under the name DJ H20.
Paul Brown
Bartender
Having worked behind a bar for over 30 years, Mr. Paul Brown has made a career of mixing cocktails. His secret? “Make ‘em good.” Over the past fifteen years at Wild Ginger Paul has cultivated a great following of loyal customers with his signature concoctions, but he is always eager to make a new friend or mix a new drink. His cheerful demeanor and boundless energy are no doubt the culprit for his celebrity behind our bar. Paul's desert island drink ingredients - lime, ginger, mango and lychee.
An avid traveler, Paul has been all around the world. Seriously, this guy knows how to travel – 59 countries and stops on every continent. Morocco, Uganda and Madagascar are just a few of his most recent passport stamps. He packs soccer balls and jump ropes to give out to the kids he meets along the way, often stopping at orphanages to drop off the treats. While at home, Paul prefers sushi and Eastern Asian foods, but he eats what the locals eat when on the road - even if that means rice three times a day.
DelRae Evans Maclean
Waitress Extraordinaire
Del Rae calls herself a “culinary consultant” because serving is more than just delivering the food. After twenty-five years in the business (fourteen at Wild Ginger) she is confident that she can read your needs and anticipate just how to serve you. If you are all business, then business you will get. Some guests need a little more sass and cheek with their chicken, she'll serve that up too. She knows the menu and the city inside out, so she is a great resource not just for your dinner but for your whole trip if you are visiting. Want to know where to go? Just ask Del.
Growing up, Del Rae always wanted to be a waitress. She was born and raised in a small Wyoming mining town. There was little call for glamour and a night out was rare and special. Home to one restaurant, the Mustang Café, the waitresses there held a special allure. With their blue eye shadow and painted nails they brought exotic treats to the table like cinnamon apple slices that bleed all over a plate of chicken fried steak. Del could imagine nothing better than being a member of their ranks. At sixteen she took her first restaurant job at the Red Feather Inn and her love of the business has never waned. She put herself through college with an eight-year stint at a Ruth’s Diner and decided to pass on grad school to follow her heart right into fine dining.
She moved to Seattle and landed a much sought after position with Wild Ginger. It was different and more exciting than any place she had ever worked. The active kitchen with it’s chopping and steam, the various languages loud and in rapid fire, and the hot flaming woks. Guests arrive from around the globe and the staff feels like family. Every day is new and sharing the thrill of it with guests has kept her coming back day after day.
Del Rae likes her coffee strong and simple. She likes her books and crossword puzzles complex and difficult. She doesn’t own a car and between a long floor shift and a long walk around town, you’re sure to see her. She will greet you with a wink and a smile, or… chicken.
Isaac Norbe
Wild Ginger Private Event Sales Manager
Isaac is part event planner, part décor specialist, and part jack-of-all-trades. He manages event sales for private groups in the restaurant and catered events on the outside. And by outside catering we mean Walla Walla, Gig Harbor, or an office across the street. Isaac likes a challenge, so it’s a good thing there’s no shortage of unpredictability with group sales.
Isaac graduated from the University of Washington with a double major in geography and political science, and while in school, worked the front desk hosting at Wild Ginger. He lives on Capitol Hill, where he often entertains friends at home. Unlike the productions he helps create at work, home entertaining need only be a good gin martini and and the perfect playlist (guests optional). His favorite party mood-music? Gotan Project.
Katie Korish
Human Resources Coordinator
You can’t help but notice Katie’s desk when you are upstairs in the Wild Ginger office. It’s the one with the hamster cages and pink boxing gloves. Don’t mess with Human Resources!
Katie is the HR Coordinator, which puts her in charge of overseeing all the ins and outs of employee recruiting, healthcare, and payroll. She also oversees donations and employee events. HR at Wild Ginger presents unique challenges for Katie; she is the go-to person for both the Cantonese and the English speaking staff.
Katie has worked with a Puget Sound area EMT crew and will eventually try out for the fire department—just the kind of determination needed to manage the needs of nearly 300 employees.