Ville Magazine l Insider Access for City Lifestyle Jan/Feb 2016 / Premiere Issue | Page 27

THE DISH

KINGS OF THE KITCHEN
One on one with three of Seattle’s top chefs
Interviewed by Anna DiBlosi

ETHAN STOWELL
Photo by: Geoffrey Smith
Favorite ingredient to
cook with:
I have three: pasta,
vegetables, seafood.
Whichever I’m feeling that
day.
Cooking invention you
would love to see made:
Something that makes my
knees not hurt on the line,
I’m getting old
What you are doing when
you aren’t in the kitchen:
Being with family is ideal.

What has been your most interesting
experience while working as a chef?
For me food is so much about people;
my entire career is people. I don’t cook
because I love salmon, I cook because I
enjoy feeding people and seeing them
gather around a table and having fun.
What’s your favorite thing about
Seattle’s culinary scene?
The customers. We have some of the
most educated and fun customers in the
whole country. It’s enjoyable cooking
for customers who understand and
appreciate it.
You currently have 13 restaurants. Is a
number 14 on the horizon?
14 and 15 are opening soon, I’ll probably
chill out after that. 14 is another Ballard
Pizza Co. that will be opening in the
Amazon area in a few more months.

Do you feel your cooking style
changed since you opened up your first
restaurant?
Yes, it has become more approachable.
Our goal is to make people happy. The
industry has changed. When I started,
restaura