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" Specialty: New American and Italian cuisine It could be said that Ethan Stowell&amp;#039;s secret to success is mineral water. The self-taught German-born chef shared the tip with readers of Seattle Dining, saying that he uses it in place of chicken stock almost every time he&amp;#039;s working with vegetables. In fact, the kitchens of Union, his flagship restaurant, go through five cases of it a week.  This type of fanatic attention and quest for perfection is what sets Chef Stowell apart from the crowd. Before setting off on his own, Stowell cut his teeth at Seattle-area restaurants like the Painted Table, Lampreia, and Nell&amp;#039;s. Union, Stowell&amp;#039;s first restaurant, opened in Seattle in 2003. Proving his mettle as a chef, he created a menu that changes daily, inspired by local and seasonal ingredients. A darling of diners and critics alike, Union has made best restaurant lists across the country, garnering attention from Gourmet, Esquire, and Food &amp;amp;amp; Wine. Seattle Homes &amp;amp;amp; Lifestyle declared Union the &amp;quot;best gourmet deal in town, no matter which fantasy dish you try.&amp;quot; Tavolata opened in 2006, and for the second time, Stowell caught lightning in a bottle. The restaurant, an Italian affair, was quickly named one of Bon App\u00E9tit&amp;#039;s 10 Hottest New Restaurants in America. Confirming the buzz, the Seattle Times gave Stowell&amp;#039;s sequel to Union a three-star review. With a large communal table, sharing is encouraged: There are plenty of small plates, and pasta is served family-style. Not one to sit on his laurels, Stowell opened up his third venture, How to Cook a Wolf, in late 2007. Seattle Magazine quickly named it one of the city&amp;#039;s Best New Restaurants. Named for the M.F.K. Fisher book, How to Cook a Wolf features a menu and atmosphere similar to Tavolata, but is more straightforward in its approach to Italian-influenced cuisine. Like the two that came before it, Stowell&amp;#039;s latest hit restaurant also earned a three-star review from the Seattle Times.  The future is bright for this Seattle-based chef. 2008 was a year full of national recognition: First came a nomination for the James Beard Foundation&amp;#039;s Best Chef: Northwest award, followed by attention from Food &amp;amp;amp; Wine \u2014 Stowell was among the magazine&amp;#039;s list of 2008&amp;#039;s Best New Chefs. Fun fact: Ethan Stowell is an avid reader and has a library of more than 1,000 cookbooks. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a942/celebrity-chef-ethan-stowell/?ref=findex>