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 is also author of the cookbook Passion & Palate: Recipes for a Generous Table and is a sought-after culinary expert featured in local and national media, including Martha Stewart Living, The Today Show, The CBS Early Morning Show, Cooking Channel, Food Network, The Wall Street Journal and The New York Times.

Chef John Howie is co-owner of the Wildwood Sprits Co., located in Bothell, Washington, that produces award-winning craft spirits using a local farm to distillery approach. Wildwood’s family of spirits, including Stark Vatten Vodka, Kur Gin, and The Dark Door Bourbon, have received critical international acclaim at the World Wine and Spirits Competition in New York, San Francisco International Spirits Competition, the Los Angeles International Spirits Competition and top awards from leading spirits publications, including Wine & Spirits Magazine.

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 $8 million to hundreds of charitable organizations.

The John Howie Restaurant Group includes Seastar Restaurant and Raw Bar (Bellevue), John Howie Steak (Bellevue), Whiskey by John Howie (Bellevue), Beardslee Public House (Bothell) and Wildwood Spirits Co. (Bothell).