Ethan Stowell Restaurants
Paul Sommer is an experienced Facilities Manager at Ethan Stowell Restaurants since March 2016, with a diverse culinary background including roles as a Cook at Matts in the Market and as a Sous Chef at both The Red Cow and Staple and Fancy Mercantile. Paul began culinary training with a Certificate in Facilities Management from the University of Washington, following an Associate of Arts and Sciences in Culinary Arts from Seattle Community College-South Campus, and a Bachelor of Science in Psychology from Washington State University.
Ethan Stowell Restaurants
Ethan Stowell Restaurants keep it simple. They like to use fresh ingredients and like to let the food do the talking. Generous bowls of housemade pasta, locally-foraged mushrooms, delicately prepared fish, wood-fired pizza, a ribeye for two, and a passion for doing it right.