About
Rosebay is a sophisticated space paying homage to Seattle's ethereal beauty and our state flower, the Rhododendron. Our curated menu features perfectly crafted drinks using locally-sourced, small-batch craft spirits, beer, and wine, offering a unique Seattle experience from afterwork to nightcaps. The modern yet cozy ambiance captures the essence of the Pacific Northwest, immersing you in the heart of Seattle. Indulge in our small bites menu, perfect for light snacks or sharing plates with friends. From Caviar to crudo, truffle fries, and Mediterranean lamb meatballs, our offerings perfectly complement your drinks. Let every detail at Rosebay transport you to a Seattle state of mind for a sophisticated night of imbibing.
Our Team
Tyler smith
Executive Chef
Seattle native Chef Tyler Smith brings his passion for fresh seafood to Rosebay, offering a unique Pacific Northwest culinary experience with a fusion of local ingredients and international flavors. His culinary journey began at renowned Seattle restaurants like The Flying Fish and Ponti's Seafood Grill.
To enhance his skills, Chef Smith trained at The Culinary Institute of America in Hyde Park, NY, and Apicious, the Culinary Institute of Florence, Italy. He gained valuable experience working at Ristorante Alle Murate, a Michelin Star restaurant in Florence.
Continuing his culinary exploration, Chef Smith expanded his expertise at Fiamma Osteria, a Michelin Star restaurant in New York. He further honed his craft in French, Italian, Asian, and Latin cuisine, exploring cities such as Honolulu, San Diego, and Naples, FL.
In July 2021, Chef Smith returned to his Pacific Northwest roots as the Executive Chef of All Water and Rosebay. Inspired by his diverse culinary experiences, he puts a fresh spin on Seattle cuisine, showcasing his expertise and deep connection to the Puget Sound region.
lindsay matteson
Beverage Curator
Lindsay Matteson started her bartending career in 2008 while studying theater in Portland, OR. In 2011, she moved to New York City, working at renowned bars like Flatiron Lounge and Pouring Ribbons. Lindsay's passion for amaro led her to Amor y Amargo, where she became head bartender and organized successful national pop-up programs.
In 2017, Lindsay relocated to Seattle, WA, joining Canon to explore rare whiskies and vintage spirits. She then joined Barnacle, an acclaimed amaro bar within the Sea Creatures restaurant group, and became the Bar Manager at The Walrus and the Carpenter, a James Beard-nominated flagship restaurant. Lindsay now manages both Barnacle's cocktail bar and The Walrus and the Carpenter.
Since 2015, Lindsay has consulted with Movers and Shakers Consulting, training bartenders nationwide. Her expertise also extended to collaborating with Rosebay, developing a unique craft cocktail menu that incorporates fire, smoke, and pine, inspired by the natural beauty of the Pacific Northwest.
When not bartending, Lindsay enjoys traveling with her partner, spending time with her spirited cat Valentine, and seeking out the most delightful ice cream in every city.