Jon’s career has been a lifelong exploration and quest to improve the flavor, quality, and understanding of fish, shellfish, fruits, and vegetables—from harvest to table. He was the prime mover in several “movements” including the revitalization of Puget Sound’s oyster population and the introduction of Copper River Salmon to restaurants and fish markets everywhere. Whether it’s seafood, fruits, or vegetables, Jon’s understanding, authority, and knowledge of pure flavor essence, or “umami,” is revered by food connoisseurs worldwide.

Jon Rowley