STOWELL AND SEATTLE ARE SYNONYMOUS. Ethan Stowell, the executive chef and owner of multiple Seattle restaurant concepts, now partners with Delta Air Lines to bring fresh, seasonal, locally sourced dishes to the Delta Sky Club on Concourse A at Seattle–Tacoma International Airport.
“The Delta team approached me about partnering on the food at the Club — making it more approachable and localized. They have been open to our ideas and thinking. It makes me proud that what we’ve done at the Delta Sky Club in Seattle is influencing Delta Sky Club’s approach to food across the country,” said Stowell.
The Seattle Sky Club menu features a variety of salads, a weekly rotation of crudités and dips, pasta prepared with Stowell’s signature sauce, and fresh-popped popcorn topped with his popular seasoning. The focus is on simple, satisfying dishes that showcase regional ingredients and are easy to enjoy while traveling.
With 16 restaurants in Seattle, Stowell is dedicated to raising the city’s profile as a national culinary destination. His portfolio includes Goldfinch Tavern at the Four Seasons Hotel Seattle, and he also collaborates with organizations such as the Seattle Mariners and Holland America Line.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
My top influences are Italy, Vietnam, Thailand and, more recently, Spain. Italy stands out most: frequent visits taught us to value process and the communal nature of meals. Italian food often prioritizes flavor and shared experience over elaborate presentation, which aligns with our restaurant philosophy. We emphasize approachable dishes, quality local ingredients and food that brings people together. At the Delta Sky Club, our aim has been to offer fresh, local choices that make travelers feel good and highlight the importance of Northwest food traditions.
Who taught you how to cook? How has that impacted your approach to cooking?
I’m self-taught, and I still learn daily from colleagues and team members. Growing up, dinner was central in our household—my parents loved cooking and my dad treated it as a hobby. Sitting down together every night shaped my cooking style and influences how we run our restaurants: food as a way to gather people and create connection.
What is your favorite food city?
It’s hard to choose, but I’ll pick Hanoi, Vietnam. It remains the best food city I’ve visited for its vibrant street food culture and bold flavors.
What do you think the next big trend on the food scene will be?
I believe authentic, real food will continue to gain importance. Dining is also becoming more casual and frequent—people are eating out for everyday meals, not just special occasions. That shift supports simpler, well-sourced dishes that fit into regular routines while still delivering flavor and quality.
Across his work, Stowell emphasizes locality, seasonality and approachability—principles that guide both his restaurants and his collaboration with Delta Sky Club in Seattle, bringing travelers a taste of the Pacific Northwest that is both familiar and thoughtfully prepared.