Jacy Thomson, Executive Chef

Born and raised in Seattle, Jacy Thomson has had her finger on the pulse of the culinary community for years. Starting out as line cook at Tallulah’s, Jacy developed her love for cuisine and gained a multitude of skills. Having proven her work ethic, she moved up to lead line cook and eventually executive chef at Tallulah’s, where she utilized her creative experience and promoted her team’s drive. During her career, she also graduated from the FareStart Adult Culinary Program. These experiences led Jacy to Ben Paris, where she started out as sous chef and, after demonstrating her capabilities, took on her new role as executive chef. She is focused on cultivating a positive culture and workplace for all her team members while guiding them with her expert culinary skills and leadership. When she can spare some free time, Jacy enjoys watching shows about the paranormal, getting tattoos and spending quality time with her two daughters, Abrianna, 22, and Ellie Mae, 8.

Lauren Cooper, Pastry Chef

Lauren Cooper was born in Seoul, South Korea, and raised in Olympia, WA, but her culinary pursuits have led her to Seattle. Lauren received her associate degree in pastry and baking at Seattle Central Community College in 2008. From there, she became a pastry chef at RN74 Seattle, where she created a variety of baked goods and desserts. This was the first of many pastry chef positions that Lauren had, including roles at the esteemed restaurants Rock Creek, the Thompson Hotel and Hitchcock. Lauren now brings her extensive baking and dessert experience to Ben Paris, where as pastry chef she enjoys elevating the menu with sweet creations as well as collaborative work with her colleagues. During her time off, Lauren takes joy in watching horror movies, reading and hiking in the region’s nature.