Ethan Stowell
Why he won Because, as a self-taught chef, he applies his exceptional home-cooking skills to Pacific Northwest seafood and produce to create delicious, accessible dishes.
Born Königstein, Germany; 1974.
Experience Lampreia, Nell’s and the Painted Table, Seattle.
How ballet influenced his cooking “My parents ran the Pacific Northwest Ballet Company. My mom always said that to be a great dancer, you need discipline and technique. It took years for that to sink in.”
Food obsession Uncooked dishes. “I love everything raw right now: toro or kohada [shad], veal carpaccio, beef tartare. I’m not on a raw-food diet, but I think the best thing you can do to a dish is to add a little salt, a little olive oil. Some things need a little pepper or anchovy oil. It’s not a good way to prepare an 18-ounce T-bone, but it is a good way to tell how much respect a kitchen has for the food.”
- Coq au Vin
- Simple Pork Posole
- Sunset Punch
- Wild Mushroom and Burrata Bruschetta
- Baby Potato Salad with Radishes and Celery
- Bouillabaisse
- Chicken Hot Pot with Mushrooms and Tofu
- Cucumber and Baby Pea Salad
- Farro Salad with Fried Cauliflower and Prosciutto
- Grilled Lamb Chops with Garlic, Chiles and Anchovies
- Lamb Tagine with Green Olives and Lemon
- Mussels with Speck, Lemon and Oregano
- Short Rib Stew
- Strawberries in Prosecco with Vanilla Ice Cream
- Baked Orecchiette with Pork Sugo
- Braised Chicken with Olives and Sweet Peppers
- Beet Salad with Watercress and Fresh Pecorino
- Eggplant Parmesan with Crisp Bread Crumb Topping
- Crisp Butter Cookies
- Grilled Shrimp with Oregano and Lemon
- Grilled Bread and Marinated Tomato Salad
- Osso Buco with Citrus Gremolata
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