Ethan opened his first restaurant at just 28 years old and now, many awards later, he runs three fabulous restaurants in Seattle—Anchovies & Olives, Tavolàta, and How To Cook A Wolf—with a fourth—Staple & Fancy Mercantile—in the historic Ballard neighborhood. Angela pilots the husband/wife brand, and with her years in the wine biz and exquisite palate, she drives the wine list at each of the restaurants.

Ethan and Angela Stowell