JJ Proville, left; Zac Overman, right; Zac's Gran Torino cocktails, center.

JJ Proville, left; Zac Overman, right; Zac's Gran Torino cocktails, center.

Metropolitain (working title)  is a concept envisioned by chef JJ Proville and mixologist Zac Overman, both industry professionals trained in high end restaurants and bars in New York City. Recently transplanted to Seattle, their intent is to provide an exceptional standard of hospitality professionalism while breathing new life into the restaurant scene in Seattle, which they firmly believe is in need of independent restaurateurs coming from other parts of the country. JJ and Zac met getting their start in the world of food and drink while working at online industry magazine in 2007. After two years spent as a writer and graphic designer team, they would subsequently follow their paths through a multitude of New York restaurants and bars where they have been refining the present concept ever since.


JJ Proville

Executive Chef and Managing Partner

JJ Proville was born in Los Angeles, California. At the age of 10, the French family moved to Haute-Savoie, France where he attended the International School of Geneva, graduating with an International Baccalaureate. Proville attended McGill University’s Faculty of Management in Montreal, graduating in 2005. Moving to New York City the following year, he launched Autopilot USA, which would license proprietary trading software to currency market traders. Proville soon changed career paths and joined, a budding online culinary industry magazine. Authoring a myriad of articles and interviews over nearly 3 years, he eventually landed a James Beard award nomination in the Best Multimedia Feature category. After a brief sojourn working in wine at the famed Chelsea Market Wine Vault, Proville joined the kitchen at the celebrated Gramercy Tavern under James Beard award winning chef Michael Anthony. After two years of working with the finest produce available to New York restaurants, Proville switched gears, cooking at the charming 40-seat Fort Defiance in Red Hook, Brooklyn, which remains one of NYC’s most authentic cocktail destinations. Following flooding in Red Hook from Hurricane Sandy in late 2012, he relocated to Seattle, helping open the brick and mortar version of Il Corvo under Chef Mike Easton in January 2013. Now, after two years working with Easton, Il Corvo is a darling of the Seattle press and has received numerous accolades, including’s Best New Seattle Restaurant and’s Best New Restaurants in America. In the summer of 2014, Proville was featured in Seattle Magazine as a “New Tastemaker” and awarded the title of one of five “Next Hot Chefs” Seattle Metropolitain magazine. He is currently hosting monthly dinners at Pioneer Square’s 95 Yesler studios as well as in other private locations around Seattle.


Zac Overman

Bar Manager, Graphic Designer, Managing Partner

FOH, including bar, beverage menu development, and staff is headed by Zac Overman.

Hailing from North Carolina, Zac first stepped behind the bar in New York City at the ambitious East Village restaurant/bar Vandaag, followed by a stint at Frankie’s 570 Spuntino, but found his home as the head bartender at the acclaimed Brooklyn bar Fort Defiance. In addition to maintaining the full-time craft cocktail program, he created the The Sunken Harbor Club, a weekly pop-up tiki bar featuring original and classic tropical cocktails. Shortly after moving to Seattle, he was hired to open the Sitka and Spruce Bar in Capitol Hill and is currently the head bartender. He also brings his talents to Tangaroa Roy, a weekly celebration of modernized tiki cocktails at Rob Roy in Belltown.

Overman is additionally an expert in graphic design and publishing software. Before pursuing a career in the service industry, he received a BA in Communications with an Art minor from Appalachian State University. He has served as an Art Director for a custom publishing house in North Carolina and for in New York City.