Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, Staple & Fancy Mercantile, Rione Xlll, and Bar Cotto. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking. In 2010, Stowell launched Lagana Foods, an artisan pasta line, and began consulting for the Seattle Mariners. His work with the Mariners helps to bring local products into the stadium for fans to enjoy. Ethan Stowell's New Italian Kitchen was released in September 2010 from Ten Speed Press. In the spring of 2012, Stowell opened Ballard Pizza Company, the first of his casual "fast food redefined” restaurants from his new company, Grubb Brothers Productions. Stowell was named one of the 2008 Best New Chefs in America by Food & Wine magazine and has been honored with multiple James Beard Award nominations for "Best Chef Northwest.” In July of 2013, Stowell was named one of the Best New Chef All-Stars by Food & Wine magazine. Deeply devoted to his hometown, Stowell is a fervent advocate committed to seeing that Seattle is recognized nationally as a culinary destination. He and his wife, Angela, and young son Adrian, live in Seattle's Green Lake neighborhood.
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