Press

We're thrilled to share that our leader and founder, Chef Ethan Stowell, has been honored as the Puget Sound Business Journal's Executive of the Year! This award is a testament to his passion and his extraordinary journey from a young chef to Seattle's most influential restaurateur. Reporter Joey Thompson stated, "That growth has been fueled by an acumen that extends beyond knowing the trends of the culinary world or chasing critical acclaim, at a time when the industry is struggling to fully recover from the pandemic." Ethan's commitment to the culinary arts and the community goes beyond the tables of our restaurants. He is renowned for his hands-on approach and generosity in sharing knowledge. "He's never too busy to answer or help out," says Chef Shota Nakajima. "When chefs want to hit Seattle, I tell them to connect with Ethan." This recognition is not just for Ethan's business acumen but also for his role as a mentor and a pillar in the Seattle food scene. Cheers to Ethan, whose dedication and craft continue to set the bar high for the Seattle food scene and beyond. Read the full article in Puget Sound Business Journal!

We're thrilled to share some incredible news with you! The Puget Sound Business Journal has recently named our very own Chef Ethan Stowell the PSBJ 2023 Executive of the Year. This recognition is an extraordinary honor, one that fills us with pride, and we know that Chef Ethan is equally honored and humbled to have been selected for this prestigious award. We extend our heartfelt gratitude to our amazing guests, friends, industry, and community who have been part of our remarkable journey. Your unwavering support and enthusiasm have played a pivotal role in our success. We wouldn't be here without you, and we're excited to see what the future holds for Ethan Stowell Restaurants and our wonderful community!

Chef Ethan recently joined Carly Henderson & Mireya Garcia on Studio 13 Live for their Emerald Eats segment to teach them how to make Cacio e Pepe at home, talk about our upcoming Endometriosis Awareness Month Dinner , and restaurant openings coming soon! Watch the segment using the link below! Emerald Eats: Ethan Stowell Restaurants CEO Makes Cacio e Pepe Want to make this dish at home? Follow Chef Ethan's recipe below: Cacio e Pepe Recipe Ingredients: 1 pound dried spaghetti 4 ounces unsalted butter 1.5 tablespoons cracked black pepper 1/2 cup freshly grated pecorino Romano Salt Directions: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. While the pasta is cooking, melt the butter and the pepper in another pot. Do not brown, and keep warm. Once the pasta is cooked, strain but reserve one cup of the pasta cooking liquid. Add the cooked spaghetti and 1/2 cup of the pasta water. With a rubber spatula or a wooden spoon, vigorously stir in the cheese. If it’s not a little saucy, mix in a little more, or all, of the pasta cooking liquid. Season to taste with salt and serve while hot.

Chef Ethan recently joined Amity Addrisi on New Day NW to talk great burgers and the upcoming Ballard Bites & Brews Street Festival happening on August 28th, 2022 from 4 pm to 7 pm. Watch the segment below and come out to Ballard Bites & Brews to try the burgers along with other tasty options!