Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile, where he is the chef. 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.” He is deeply devoted to his hometown and a strong advocate committed to seeing that Seattle is recognized nationally as a culinary destination. Stowell recently launched an artisan pasta company called Lagana Foods. He and his wife Angela live in Seattle’s Ballard neighborhood. This September, Ten Speed Press will publish Stowell’s first cookbook, Ethan Stowell’s New Italian Kitchen. To learn more, visit Ethan Stowell Restaurants.
When the Seattle PI named Tamara Murphy one of the five entertainment and culture icons to watch in 2009, it also cited that she “… has been a Seattle cooking star for nearly two decades, but now she’s moving beyond traditional restaurants into wild and vibrant collaborations.” This much honored and always inventive James Beard award winner and one of Food & Wine magazine’s early career picks for “Ten Best New Chefs in America” is doing just that – as owner of two restaurants (the Elliott Bay Café with two locations), a leading force in connecting the Northwest’s culinary and farm community, and most recently as an author in the collaborative first book: TENDER: farmers, cooks, eaters
Trained in New York City and drawn to the Northwest twenty years ago by the bounty of fresh ingredients and budding artisan producers, Tamara partnered in 1999 to open Brasa, one of the first area restaurants to focus on sourcing local, seasonal products as much as possible in support of regional farmers. In 2008, Tamara assumed ownership of the Elliott Bay Café in the Pioneer Square neighborhood, creating sustainable menus with an eye to organics as well as focusing on community building through programs featuring local artists and authors. A second Elliott Bay Cafe is located in Seattle’s Capitol Hill area.
A real force in the national culinary community, Tamara has traveled the country to share the important message of local sustainable food. Regionally, she has created events such as An Incredible Feast – Where the Farmer’s are the Stars (pairing farmers and chefs to raise awareness and funds for local family farms), The Good Farmer Fund (to help local farmers gain direct access to emergency funding during crop or farm loss due to disastrous events), and Burning Beast (where chefs come together in a creative setting to raise awareness for local farmers). TENDER explores simple ways to enjoy eating, cooking and choosing our food.
Chefs Brian McCracken and Dana Tough
Spur Gastropub, Tavern Law
The chefs behind Spur Gastropub and Tavern Law have been recognized for their culinary achievements with honors including being named in the nation’s Top Five Chefs (by Gayot), as Rising Star Chefs (by Star Chefs) and with the Innovation Award at the Voracious Awards (Seattle Weekly) where the chefs were honored for offering “eye opening indulgence”. Within a year of opening their restaurant Spur in Belltown the chef owners propelled this gastropub onto Food & Wine magazine’s coveted Go List of “the most outstanding, must-visit restaurants in the world” plus onto Conde Nast Traveler’s Hot List of the world’s best restaurants. It was recently included in the Top Nine Best New Restaurants this Summer in Tina Brown’s Daily Beast. The duo’s Prohibition-era inspired cocktail bar, Tavern Law (Capitol Hill), has already been covered and acclaimed in Details magazine, the New York Times, Food & Wine magazine and Gourmet magazine and is slated to be featured in an upcoming issue of GQ.
Cafe Juanita and Poco Carretto Gelato
Holly Smith’s Northern Italian inspired cooking at Cafe Juanita and Poco Carretto Gelato has received both local and national acclaim. Holly is the 2008 James Beard Foundation winner for Best Chef Northwest and Cafe Juanita has been recognized by Gourmet Magazine, Top 50 Restaurants, Robb Report, Top 57 Fine Dining, Best Italian Restaurants from Wine Spectator, 4 stars from the Seattle Post Intelligencer, as well as a nomination for Best Restaurant Service from the James Beard Foundation 2009.In 2000 Holly’s dream became a reality with the opening of Cafe Juanita. The restaurant is dedicated to sustainable practices, a commitment to organics and local sourcing as well as forging relationships with artisan Italian producers and winemakers. This passion anddedication to the whole restaurant experience garnered rave reviews from the very early days in publications such as Food and Wine magazine, 10 restaurant stars – Top Italian Lists, Esquire magazine, Top 21 restaurants in the USA 2000. In 2008, Holly launched Poco Carretto Gelato enabling her to further her connection to local farmers while showcasing authentic gelato from organic ingredients.
As Chef Owner of Poco Carretto Gelato and Cafe Juanita, Holly strives to use a modern and local approach bringing food and wine together in innovative and dynamic ways.
Born in Jamaica, Daisley Gordon has been working in restaurants for over 15 years. Mr. Gordon attended the Culinary Institute of America in Hyde Park, New York. During that time he completed an internship with a Certified Master Chef at Actuelle Restaurant in Dallas. After graduating from the CIA in 1994, Mr. Gordon continued to hone his craft in the kitchens of the Brown Hotel and Azalea, both located in Louisville Kentucky.
Determined to work at only the finest restaurant in Seattle, Mr. Gordon found his place alongside then-Chef Tamara Murphy and Sous-Chef Jim Drohman at Campagne in 1995. Both instilled in him a respect for technique and tradition while encouraging Mr. Gordon to discover his own individual style. Asked to describe his idiom, Mr. Gordon responds, “Getting the most flavor out of simple ingredients.”
Gordon continues his development through regular time spent in France and French Kitchens. He embraces the French obsession with quality of product and the details of service. He is driven to achieve the same excellence in his own kitchen, searching for flavors that are bright and robust while working with the finest local, national and international purveyors.
Chefs Jeff Mall and Josh Silvers
JEFF MALL is the chef and co‐proprietor of Zin restaurant & Wine Bar in Healdsburg, California. After graduating from the University of San Francisco’s Business School for Hospitality Management, and the Culinary Institute of America in Hyde Park, New York, Jeff worked at top‐name restaurants such as Stars Oakville Café in Napa Valley and Lark Creek Café in Walnut Creek, before opening Zin in Healdsburg in 1999. There, his traditional American home cooking is enhanced by Southern and Southwestern accents, and relies on local ingredients, many of which come from the farm Jeff and his wife, Susan, own in the Russian River Valley.
JOSH SILVERS is chef and co‐owner, with his wife, Regina, of Syrah Bistro in Santa Rosa California Josh learned to cook from his chef/kitchen designer father, Don Silvers, and at various Bay Area restaurants, where he refined his classic French culinary techniques. Cooking with Cindy Pawlcyn at her famous Mustards Grill in Napa Valley gave Josh insight into wine country cuisine and food‐and‐wine pairing. In 1999, he and Regina opened Syrah, a favorite of locals and visitors alike.
A native of the Pacific Northwest, Chef Shannon Galusha applies his philosophy of “eliminating the unnecessary to obtain simplicity” resulting in exquisite culinary magic. Galusha’s cuisine is inspired by the seasonal, prolific bounty of seafood, artisan products and local farmers from the region. Galusha polished his culinary skills at the New England Culinary Institute, and upon graduating, took on residency for three years at the world-renowned French Laundry in Yountville, California.
In addition, Shannon has traveled such places as France, Germany, Switzerland, Spain, and Italy; working with various chefs while enjoying a six month gastronomic tour. In Paris, Galusha had the honor of working under two-star Michelin chef, Michel Rostand. His impressive local résumé includes serving as executive Sous Chef at Fullers in the Seattle Sheraton, Executive Sous Chef at Campagne and Café Campagne, Executive Chef at 727 Pine (formerly in the Seattle Grand Hyatt) and Chef/Partner at Veil restaurant.
Chef Jason Stratton, Spinasse
Stratton began his career at the age of 16 at Seattle’s classic Le Gourmand restaurant under Chef Bruce Naftaly. From 2002-2007, Jason worked for Chef/Owner Holly Smith of Cafe Juanita. During his time at Cafe Juanita, Jason traveled to Europe to explore and eat in France, Spain and Italy. In early 2008, Jason left Cafe Juanita for a 6 month sabbatical in Spain. Upon his August 2008 return, he was hired to serve as co-chef at Chef Jerry Traunfeld’s restaurant, Poppy.
Jason assumed the lead kitchen role at Spinasse in July of 2009. Since his arrival, public and media accolades acknowledging his talent grow. Named one of Seattle’s Best Restaurants in 2009 by Seattle Metropolitan magazine, Jason’s creates simple, refined dishes grounded in techniques from Piedmont, while celebrating the products of artisans and small farmers from the Pacific Northwest.
Lisa Dupar, Pomegranate Bistro and Lisa Dupar Catering
As chief creative officer and owner of Lisa Dupar Catering, the Pacific Northwest’s premiere full-service catering company, Lisa Dupar found her passion for food in her family’s kitchen in Atlanta, Georgia. Memories of family gatherings and southern-style meals are the foundation of her success as one of the Northwest’s leading caterers. Dupar’s career started when she was a child.
Throughout her 30 year career, Dupar has received numerous accolades and awards for her flavorful and innovative cuisine. Recently, KING 5 awarded Dupar their “Best Catering Facility” award, Seattle Bride and CitySearch.com recognized Dupar as “Best Caterer,” and Seattle Magazine and Seattle Metropolitan highlighted Pomegranate Bistro as “Best” restaurant. Dupar is also a certified “Woman-Owned Business” owner and a member of the Women’s Business Enterprise National Council.
Jason Wilson, Crush
Chef Jason Wilson remains true to his ideals: preparing the finest local, organic ingredients in a manner befitting the title Modern Northwest Cuisine. A graduate of the esteemed California Culinary Academy, Chef Jason Wilson assisted in kitchens as far a field as France, California and Singapore. He considers the kitchens of Flying Saucer, Aqua and Stars his main influences. In 2006, Jason was declared one of the Top Ten New Chefs in North America by the prestigious Food and Wine Magazine. Most recently, Jason won the 2010 James Beard Award for “Best Chef: Northwest.”
John Howie, Seastar Restaurant, John Howie Steak, Sport Restaurant and Bar
Chef John Howie was the opening chef and driving force behind the popular Magnolia restaurant, Palisade. Opened in June 1992, Palisade became a landmark restaurant. During his tenure at Palisade he was invited three times to prepare meals at the James Beard House in New York City. He was featured on Martha Stewart Living Television, CBS Early Morning Show, and Northwest Cable News.
Chef Howie’s expertise with Pacific Northwest fresh fish and seafood has been a mainstay of the Palisade menu. His popular annual October promotion “Waters of the World” has allowed him to experiment and discover great seafood products from all corners of the world as well.
Howie’s signature culinary style includes using the finest fresh Northwest products, imparting subtle flavors to the foods using unique cooking technologies and an eclectic variety of global cuisines. He is the owner of Seastar Restaurant, Sport Restaurant and Bar, and John Howie Steak.
Daniel Fitzgerald Ahern
Daniel Fitzgerald Ahern has chef experience at a variety of restaurants from coast to coast, from Gramercy Tavern in New York, to Papillon in Denver. He received national recognition when he was the executive chef at Impromptu Wine Bar in Seattle for turning the restaurant gluten-free. He now cooks at The Hardware Store on Vashon Island, where he lives with Shauna and their daughter Lucy.
For the past eight years, Autumn Martin has dedicated her life to the food industry. It started at Edmonds Community College Culinary Arts Program in 2002 where she served as President of the Chefs Club and graduated as Student of the Year. Next it was on to Canlis, where Autumn worked as pastry chef. There, she learned an indescribable amount and had the honor of baking bread and dessert at the James Beard House.
She later became the Head Chocolatier at Theo Chocolate in 2005, and in 2008 she began styling food and has found a true passion. Food styling has enabled her to exercise the knowledge she gained in the kitchen and her fondness for design.
Most recently, Autumn has started her own food stand at the Ballard Farmer’s Market where she sells her delicious Hot Cakes. These delectable take and bake molten chocolate cakes are made from the finest ingredients and are packaged in recyclable containers!
It all started out of a medical need for Kaili to eat gluten free foods. As a baker, she started experimenting with different flours and techniques to make gluten free foods and realized that she couldn’t be the only one with a wheat allergy. At the time, Kaili had the contract for the cafeteria services at the Department of Transportation. She started to advertise the different wheat free items that she had available and the interest grew, following her to different locations and now to the Greenwood location of Wheatless In Seattle.
Here, Kaili offers high quality, gluten free alternatives for almost everything from quiche to pasta to pastry, fresh breads, cakes and pastries that are delicious and taste as good or better than the traditional wheat counterpart.
Kaili strives to have the best tasting and freshest products available and the selection will vary with the seasons and availability of ingredients. Wheatless in Seattle bakes all items on premises at the Greenwood location including all of our wholesale line and they are made fresh with no preservatives.