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12 Recipes by Ethan Stowell

• Baked Orecchiette with Pork Sugo
• Bouillabaisse
• Braised Chicken with Olives and Sweet Peppers
• Chicken Hot Pot with Mushrooms and Tofu
• Eggplant Parmesan with Crisp Bread Crumb Topping
• Farro Salad with Fried Cauliflower and Prosciutto
• Lamb Tagine with Green Olives and Lemon
• Mussels with Speck, Lemon and Oregano
• Coq au Vin
• Osso Buco with Citrus Gremolata
• Short Rib Stew
• Simple Pork Posole

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.”

Other restaurants Tavolàta, a casual Italian place, and How to Cook a Wolf, a tiny spot named for the M.F.K. Fisher book.