President & Founder
Director of Bar Operations
PRESIDENT & FOUNDER
Tom brings more than 20 immersive years of fine-dining experience to 190 Sunset. He worked for Ward Enterprises, operating two of Seattle’s premier destination restaurants—13 Coins and El Gaucho. After joining Restaurants Unlimited, he managed kitchens for their 50+ unit chain of upscale establishments, including Palomino, Palisade, and Cutters Crabhouse in Seattle.
In the 1990s, Tom helped open Triples on Lake Union, and later became a “serial entrepreneur.” He first founded Midwest Pretzel, Inc., which operated a highly-successful chain of Auntie Anne’s Soft Pretzel franchises in Missouri, Illinois, and Kentucky. Soon after, Tom created Caliente Concepts, LLC, and launched several successful restaurant concepts in the Midwest before returning to his Seattle roots.
At 190 Sunset, Skyler indulges his passion for creating American cuisine with fresh, seasonal Northwest influence. His passion is honed from the breadth and depth of his training and experience.
Skyler trained at Le Cordon Blue culinary school in Las Vegas before returning to his Seattle roots where he practiced his culinary skills at Daniel’s Broiler in Bellevue. He then served as Sous Chef at The Golf Club at Newcastle, before advancing to Executive Chef with another Oki Golf property, Echo Falls. Skyler continued to expand his experience by serving in various management roles at Eurest Dining for Microsoft, the Woodmark Hotel, The Red Lion and Ruth's Chris Steak House. Most recently Skyler served as the Executive Chef at Maslow's by Farestart in South Lake Union.
Prior to converting his hobby of cooking into his career, Skyler earned a Bachelor of Arts in Management Information Systems from Washington State University and worked in the technology industry.
At 190 Sunset, Skyler coaches and inspires the kitchen team to achieve excellence in order to provide unique and memorable experiences for its guests.
Director of Bar Operations
Niles Peacock was just named Best Bartender in King 5 Evening's 'Best of Western Washington!' Behind Niles’ spirited determination to invent and inform, creative forces drive nearly everything he does. He’ll tell you about cutting his teeth with the best and brightest chefs in Aspen, or what it’s like when your father is one of the most recognized jazz bassists of the last 50 years.
So it’s easy to see how genetics inform how Niles makes it all happen in his bar. Ever since he created a program for Charlie Trotter in Vegas, he gained the kind of noticeable confidence you see in trained athletes at their peak. That derives from a lifetime of networking with the best name-droppable chefs, and praises from Rachel Ray, USA Today, Aspen Magazine, and many more.
A certified sommelier, Niles seems more driven by his passion to create anew and at once use the best legacy ingredients and flavors. As a result of a rather privileged exposure to how things work in premium establishments, Niles can afford to devote energies to fostering the right environment, mentoring staff on how to match his own accomplishments and skill, and impart unparalleled technique and flair to everyone’s favorite wine, boutique spirit, or cocktail. And he’s always scouting the horizon for new concepts, local wine and food pairings, and what’s next in hip mixology.