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.

MARK HIPKISS | EXECUTIVE CHEF

Chef Mark Hipkiss, the son of an English butcher, grew up cooking for his family and began packing meat in his mid-teens. At the age of 20, Chef Mark began his culinary career at Roche Harbor and quickly established himself at many notable Seattle restaurants, including Jake O’Shaughnessy’s, Palisade Restaurant (where he worked with a young chef named John Howie), Scott’s Bar & Grill and Cutter’s Bayhouse. In 2001, Chef Mark was named Metropolitan Grill’s executive chef, where he spent seven years and eventually oversaw menus for eleven different venues as corporate executive chef. In 2009, Chef Mark was recruited to anchor John Howie Steak and developed the restaurant’s renowned seven-tier steak program featuring the world’s best beef and an innovative menu that changes seasonally and extends far beyond the typical steakhouse.

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.

DANIEL PENDLETON | WINE DIRECTOR

Daniel Pendleton became interested in food and wine while living in Spain and traveling through Europe for two years. Upon his return to Seattle, Daniel worked at a local winery, managing the vineyard and helping with winemaking before joining John Howie Steak in 2016. Shortly thereafter, Daniel began pursuit of his sommelier certification, eventually earning the Walter Clore scholarship – an honor awarded to the person with the highest score at each of the Court of Master Sommeliers Certified Exams throughout the year. Daniel is currently preparing for the Advanced Sommelier exam through the Court of Master Sommeliers.

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John Howie Restaurants

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JOHN HOWIE | CHEF · OWNER

MARK HIPKISS | EXECUTIVE CHEF

TIM LODAHL | GENERAL MANAGER

ERIK LIEDHOLM | COMPANY WINE DIRECTOR

DANIEL PENDLETON | WINE DIRECTOR