JOHN HOWIE | CHEF · OWNER

Chef and Proprietor, John Howie Restaurant Group

Seastar Restaurant & Raw Bar — Bellevue

John Howie Steak — Bellevue

Beardslee Public House — Bothell

Wildwood Spirits Co. — Bothell

In.gredients — Redmond *(Microsoft Campus)

Chef John Howie’s restaurants, ranging from casual, scratch-cooking establishments to fine dining, are renowned for infusing innovation into evolving seasonal menus that feature the highest quality, sustainable meat and seafood with locally sourced ingredients. In recognition of being chef and proprietor of some of the Seattle Area’s most prominent restaurants, Chef Howie was nominated Outstanding Restaurateur by the James Beard Foundation Awards in 2013 and has been invited to be guest chef at the James Beard House on five separate occasions. Chef Howie and his restaurants are as recognized for philanthropic generosity as they are for culinary achievement. Since 2002, the John Howie Restaurant Group has received numerous awards for philanthropy and community involvement, and has given more than $6 million to hundreds of charitable organizations.

JED LAPRADE | EXECUTIVE CHEF

Jed Laprade, an accomplished fine-dining chef, helms the six-tiered steak program at John Howie Steak. Chef Jed, who has been with the John Howie Restaurant Group for more than 15 years, distinguished himself in fine dining at Seastar Restaurant and Raw Bar in Bellevue and Seattle and the scratch cooking concept and charcuterie kitchen at Beardslee Public House. Chef Jed was formally trained at the highly regarded Culinary Arts Program at South Seattle College.

TIM LODAHL | GENERAL MANAGER

Tim Lodahl, born in Bellevue and raised on the Eastside, began his fine dining career at The Salish Lodge and Spa followed by The Plateau Club in Sammamish. In 2002, Tim joined the John Howie Restaurant Group, eventually becoming one of Seastar Restaurant and Raw Bar’s youngest managers. In 2009, Tim joined the John Howie Steak opening team, and has since developed the restaurant’s renowned cocktail program and curated a collection of the finest bourbon and scotch selections to establish John Howie Steak as a premier whiskey destination.

ERIK LIEDHOLM | COMPANY WINE DIRECTOR

Erik Liedholm is an Advanced Level Sommelier (Level III) whose wine lists have
received numerous awards, including Best New Wine List in America by Food and Wine Magazine and the Best of Award of Excellence by Wine Spectator. Erik has won the National Somm Slam competition at the International Chef Congress in New York, was named Sommelier of the Year by Seattle Magazine and received The Seattle Times Walter Clore Award for outstanding achievement in the wine industry. Erik is also co- owner and distiller of Wildwood Spirits, Co., maker of award-winning spirits located just downstairs from Beardslee Public House.

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John Howie Restaurants

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JOHN HOWIE | CHEF · OWNER

JED LAPRADE | EXECUTIVE CHEF

TIM LODAHL | GENERAL MANAGER

ERIK LIEDHOLM | COMPANY WINE DIRECTOR