Bellevue Bound – A Two-Part Special
What does it take to build one of the Pacific Northwest’s most celebrated restaurant groups from the ground up, starting at just 15 years old?
In this special two-part episode of Bellevue Bound, host Anna Yan sits down with legendary Bellevue restaurateur Chef John Howie for an unforgettable conversation about resilience, hospitality, leadership, philanthropy, and the relentless pursuit of excellence. 🍽️🔥
From his humble beginnings washing dishes and working every kitchen station imaginable to becoming a James Beard Award nominee, nationally recognized chef, and the visionary behind Seastar Restaurant & Raw Bar, John Howie Steak, Whiskey by John Howie, Beardslee Public House, and Wildwood Spirits Co., Chef Howie’s story is deeply intertwined with Bellevue’s own rise as a culinary destination.
Part 1: Growing Up in Bellevue & Building a Culinary Legacy
Chef Howie’s journey began right here in Bellevue. At just 15 years old, he was already working in kitchens on Main Street while living independently and learning the realities of hard work long before most teenagers had their driver’s licenses.
He shares stories of:
🍴 Early restaurant jobs at The Refectory and Emmett’s
🌿 Learning the value of Pacific Northwest ingredients and seasonal cooking
🦀 Foraging morel mushrooms in the Issaquah Alps
🏈 Cooking for the Seahawks at the Taste of the NFL
❤️ Raising over $10 million for charity through food and hospitality
One of the most memorable moments? Chef Howie recounts the now-famous story of making crab dip in a hotel bathroom at midnight for a contest after an unexpected kitchen disaster threatened their competition entry. Against all odds, they still won.
That mix of grit, creativity, and humor defines much of Chef Howie’s career and why he’s become such a respected figure in the hospitality industry.
Opening Seastar & Changing Bellevue Dining Forever
When Seastar Restaurant & Raw Bar opened in Bellevue in 2002, many people doubted whether the Eastside was ready for destination fine dining at that level.
They were wrong.
Today, Seastar is considered one of the Northwest’s premier dining experiences, known for:
🐟 Innovative seafood and sushi
🍷 A wine program featuring more than 750 wines
🏆 The prestigious Wine Spectator Best of Award of Excellence held for over 15 years
🌊 Ingredient-driven menus inspired by the Pacific Northwest
Chef Howie helped prove that Bellevue is a world-class culinary city.
Part 2: Leadership, Hospitality & The “Howie Way”
In Part 2, the conversation shifts from culinary stories to the philosophy behind Chef Howie’s restaurant empire.
At the center of it all is something called “The Howie Way”—30 leadership fundamentals that guide everything from service standards to employee culture. Chef Howie explains how mutual respect, accountability, mentorship, and consistency have helped many team members stay with the company for decades.
During the COVID-19 pandemic, that philosophy was put to the test.
Rather than laying people off without support, Chef Howie and his team created grocery boxes from purveyors’ unused inventory and distributed food directly to staff and families in need. It was one of many examples of the hospitality-first mindset that has become a hallmark of his restaurants.
As Chef Howie explains, taking care of your people is the marker of success at a business.
The Steak Philosophy That Built John Howie Steak
No conversation with Chef Howie would be complete without talking about steak. 🥩🔥
At John Howie Steak, guests experience one of the country’s premier steak programs, featuring:
- Prime custom-aged beef
- Australian Wagyu
- Japanese A5 Wagyu
- Mesquite charcoal grilling
- Signature salt tower presentations
- Rare and award-winning wines from around the world
Chef Howie breaks down the differences between American, Australian, and Japanese Wagyu, shares why the underrated rib cap steak might be the best cut most people have never tried, and passionately defends his strong opinions on how a great steak should be cooked.
(Hint: he absolutely has a “hill he’ll die on.”)
Wildwood Spirits & The Most Awarded Gin in America
Beyond restaurants, Chef Howie has expanded into craft distilling through Wildwood Spirits Co., where his team created Curegen Gin. One of the most awarded gins in the country. 🍸
He shares the inspiration behind the name, the distillery’s growth, and how Bellevue’s food-and-drink culture continues to evolve into something nationally recognized.
Why Bellevue Matters
Throughout both episodes, Chef Howie reflects on Bellevue’s transformation over the decades, from a quieter Eastside community into one of the Pacific Northwest’s most exciting culinary and lifestyle destinations.
And while the city has changed dramatically, his commitment to hospitality, generosity, and community has remained constant.
Whether he’s serving guests at John Howie Steak, preparing free Thanksgiving meals for families in need, or grilling hundreds of steaks on a sidewalk fundraiser for Fred Hutch Cancer Center, Chef Howie continues to embody what makes Bellevue’s hospitality community so special.
Experience Chef John Howie’s Bellevue
📍 John Howie Steak
An award-winning Bellevue steakhouse known for custom-aged steaks, exceptional wines, and elevated service.
📍 Seastar Restaurant & Raw Bar
Pacific Northwest seafood, sushi, oysters, and one of the region’s most celebrated wine programs.
📍 Whiskey by John Howie
An upscale whiskey lounge and craft cocktail destination in Bellevue.
📍 Wildwood Spirits Co.
Award-winning craft spirits produced in the Pacific Northwest.
📍 Beardslee Public House
Scratch-made comfort food, beer, and spirits in Bothell.
🎧 Watch the Bellevue Bound Episodes
Catch both parts of this incredible conversation with Chef John Howie on Bellevue Bound, presented by Visit Bellevue.
