Chefs

Republic Kitchen & Taphouse I grew up surfing and fishing in Southern California as well as parts of Mexico. At 17 I started working at a Hawaiian restaurant for Chef Aaron Lee. Eventually both Mexican and Hawaiian styles of cooking started influencing my dishes and what I try to create. I enjoy being a chef because I enjoy the smiles and the head nods of the first bite. I’m looking forward to Crave because of the awesome vibes. Every year has such an energy and it’s hard to keep topping. Plus being able to crack a beer with Duffy puts a smile on my face. 

Ethan Stowell Restaurants Ethan grew up in Seattle and is self-taught. He was named one of Food & Wine’s Best New Chefs in America in 2008 and has been nominated for more James Beard Awards than he cares to remember. He opened Union in 2003 and hasn’t looked back. HOMETOWNBorn in Germany. Raised on Capitol Hill in Seattle. FIRST RESTAURANT JOBDaly’s Drive-In (RIP). I was the shake guy and I’m still trying to lose the last five pounds I gained there. LAST RESTAURANT JOBAsk me in about 30 years, I’m in this for the long haul. ALTERNATE UNIVERSE CAREERBaseball player. FAVORITE LATE NIGHT SNACKSpaghetti with anchovy, chilies, garlic. BEST MEAL EVERAny meal with my sons Adrian & Frank. Gathering around a table is so much more about the people you’re with than the food you’re eating. AFTER WORK HANGOUTMy couch SECRET INGREDIENTAnchovies, it’s a great alternative to salt. FOOD PHILOSOPHYKeep it simple and know that we are all working to make our guests happy. RESTAURANT PET PEEVENo reservation restaurants. We’re all in the hospitality industry and not taking reservations is not very hospitable. FAVORITE PLACE IN THE WORLDSeattle. It’s home and I love it. MEMORABLE KITCHEN DISASTERNothing big but I do remember in my early years watching a Baked Alaska explode. Nobody was injured but one guy passed out. CAN’T LIVE WITHOUTMy family WHAT’S ON THE DVR?DVR, what’s that? WHAT’S ON THE NIGHTSTAND?Cookbooks and a baby monitor. WHAT’S ON THE IPOD?If I told you you’d think I was going through a midlife crisis. FAVORITE MOVIE QUOTEAnything from Mel Brooks. WHAT I’VE LEARNEDI have a long way to go.

Fam Inc. Mark recently placed runner up on Top Chef Canada Season 6 wherehe was referred to as a ‘magician’ in the kitchen, as well as a ‘mad scientist’for taking familiar dishes, breaking them apart, and reintroducing them assomething visually different but each bite hits all of the nostalgic notes. His culinary career started at Cactus Club with a passion for eating at the age of 16, fuelled by his role model mother who was a chef herself, turned into a genuine desire to not only push boundaries with his cooking style but also for the love of small details that add up to create the ultimate dining experience everywhere he goes. Over the years Mark has been honoured to work in Vancouver at The Fairmont Pacific Rim, Oakwood, and Boneta, to name a few. With a year before his new project opening up, he ventured off to Melbourne, Australia where he worked at Vue De Monde, and Saint Crispin. He hosted the first of many Pop-Ups while in Australia with much success. Mark came back and successfully helped open up the acclaimed AnnaLena, which quickly became EnRoute’s #6 on the Top 10 Best New Restaurants in Canada list. After a year and a half he felt he needed more room for creative growth and parted ways to put all of his energy into creating his own company that specialized in creating unique Pop-Ups and Private Dining experiences that unites all of his core passions of Food, Art, and Music, called FAM Inc. Mark’s menu, and flavour profiles can still be tasted, and his impression on the restaurant can still be felt to this day. FAM Inc started with Mark’s passion to deliver delicious dining experiences yet bold enough to let you rethink what you experienced by pushing the  boundaries with the inspiration he draws in from his environment, the arts, and the music that surrounds him. One of the most significant aspects that can be felt throughout all of his events is the importance of family unity. Mark has proven to be fearless in the culinary scene, which goes hand in hand with his love of the city and ability to live outside of the box all the while remaining humble which led him to recently being honoured to represent one of the Lexus’ Master Class series four brand values, as a Brave Design Master celebrating his courage to stand out and elevate something purposeful to something extraordinary.

Incrediburger Chef Aaron Fish began his culinary journey at the age of 14 in the heart of Marin County CA. “The first task I was ever given was to make 30 gallons of salsa” he reminisces. “30 gallons! I had never even used a chef’s knife before. It took me all shift, but I still came back the next day, and the day after that. I was hooked” Since then, Chef Fish carved his culinary background in and around the Bay Area including Stark Reality Restaurants, Forks and Fingers Catering and Lococco’s Cucina Rustica before traversing to Spokane WA in 2009. Joining Chef Adam Hegsted and Eat Good Group, Chef Fish now is the Chef de Cuisine for Eat Good Group in Spokane WA. “Our motto means a lot to me. Honest Food, Simply Served. It is the core of what it means to cook for me.”