Featured Chefs

Ethan Stowell

Featured Chefs

Ethan Stowell
UnionSeattle, WA
Pear and Sunchoke Soup with Porcini Mushrooms and Bacon Pear and Sunchoke Soup with Porcini Mushrooms and Bacon
Ethan Stowell is a self-trained natural in the kitchen who finds his inspiration in fresh ingredients and clean flavors. He traces his passion and creativity with cuisine back to the family kitchen, where every night was a new culinary experiment for he and his father. An avid reader, Stowell keeps a library of over 1,000 cookbooks, which he has voraciously read and collected over his life. Stowell has received many accolades, including being named both Seattle magazine and the Seattle Post-Intelligencer’s “Chef to Watch” in 2005. Most recently, he has been honored with a James Beard Award nomination for “Best Chef Northwest” and was named one of the 2008  “Best New Chefs” in America by Food & Wine magazine. Stowell, chef/owner of three Seattle restaurants, opened Union in 2003. Located just steps from Seattle’s Pike Place Market, Stowell’s flagship restaurant offers exquisite daily menus inspired by unique sourced and local ingredients.  Union has received numerous accolades from many prestigious culinary publications including Food & Wine, Wine Spectator, and Gourmet. Union was named one of John Mariani's "21 Best New Restaurants in the USA" in his annual roundup in Esquire magazine and Food & Wine named Union one of the "Top 376 Restaurants in the World." Tavolàta, a contemporary Italian eatery located in the hip, urban Belltown neighborhood, opened in the winter of 2007 to enormous critical and popular acclaim. Bon Appétit magazine named Tavolàta one of the “10 Hottest New Restaurants” in America and Seattle Metropolitan named it one of the “Best New Restaurants” in Seattle. How to Cook a Wolf, Stowell’s latest endeavor, is nestled in the quaint Queen Anne neighborhood and features a range of small plates that concentrate and focus on the very essence of Italian cuisine. Opened in late 2007, How to Cook a Wolf has already been honored with a “Best New Restaurant” nod from Seattle magazine.
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