Stowell joins the Culinary Council, led by master chef and chairman Rudi Sodamin, and international chefs Jonnie Boer, David Burke, Elizabeth Falkner and Jacques Torres.
Stowell will work with the line's culinary team to create a narrative that brings the flavors of Alaska and the Pacific Northwest on board its seven ships cruising in the region. These regionally inspired dishes will be available in the dining room.
On all ships, several venues will feature menu items from Stowell, including New York Pizza, and in Lido Market Stowell will be revamping the Distant Lands Italian station and adding seven signature tossed salads at the Wild Harvest station.
A Stowell-developed signature appetizer and main course also will be featured on the Culinary Council menu in the dining room one evening on each cruise.
Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. These include Tavolàta, How to Cook a Wolf, Staple & Fancy Mercantile, Ballard Pizza Co., Rione Xlll, Bar Cotto, Mkt., Red Cow, Frēlard Pizza Co., Bramling Cross, Marine Hardware, Tavolàta Capitol Hill, Derby at The Shop, and Ballard Pizza Co. SLU, as well as Goldfinch Tavern in the Four Seasons Hotel Seattle.
His food philosophy involves keeping things simple, using fresh ingredients and 'letting the food do the talking.'
In 2010, Stowell began consulting for the Seattle Mariners to help bring local products into the stadium for fans to enjoy. His ongoing chef partnership with Delta Air Lines began in 2017 with the opening of The Delta Sky Club at Seattle-Tacoma International Airport.
Stowell was named one of the Best New Chefs in America by Food & Wine magazine in 2008 and was among the Best New Chef All-Stars in 2013, along with numerous other awards.
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