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 honored with a James Beard Award nomination for “Best Chef Northwest” and named one of the 2008 “Best New Chefs” in America by Food & Wine magazine. His cookbook, New Italian Kitchen, was published in September 2010.

Stowell is chef/owner of four Seattle restaurants: Tavolàta, a contemporary Italian eatery located in the hip, urban Belltown neighborhood; How to Cook a Wolf, which features a range of small plates that concentrate and focus on the very essence of Italian cuisine; Anchovies & Olives, which showcases Stowell’s love of Northwest shellfish; and Staple & Fancy Mercantile, where diners can enjoy an “omakase-style” dining experience.