Drew Cluley

Head Brewer

Drew Cluley, an award-winning master brewer, brings 20 years of extensive craft brewing experience to Beardslee Public House. Drew began his brewing career in Seattle at Pyramid Brewing Company when it opened in 1995. Following a stint as a brewery consultant in Nagano, Japan, Drew returned to the states and worked at Pyramid Alehouse and Big Time Brewery. He eventually became Pike Brewing Company’s assistant head brewer in 2000 when his first commercially produced recipe was released, and became Pike’s head brewer and production manager in 2006. In 2011, Drew returned to Big Time Brewery as head brewer before joining Chef John Howie in June 2014 to design and develop the Beardslee Public House beer program.

Duncan Starostka

Assistant Brewer

While this is Duncan Starostka’s first brewing position, he has no shortage of passion for beer. Outside of work, Duncan has been a member of the Tenor Saxophone section in the UW Husky Marching Band for the past three years. For the past three summers he has also been a staff member for the Seattle All-City Marching Band. Duncan is very excited to learn from one of the best and cannot wait to begin his brewing career.

Jed Laprade

Executive Chef

Jed Laprade brings 10 years of fine-dining experience with John Howie Restaurants, most recently as opening sous chef at Seattle’s Seastar Restaurant and Raw Bar. Jed distinguished himself at Seastar Restaurant and Raw Bar in Bellevue, starting in the pantry and working his way up the line. Formally trained at the highly regarded Culinary Arts Program at South Seattle College, Jed has made a strong impact on each restaurant he has served. Although he has an accomplished fine-dining background, his passion is comfort food and he is excited to helm the scratch cooking concept at Beardslee.

Sean Stapleton

General Manager

A northwest native and Bothell area resident since he was three years old, Sean has been a part of the local restaurant industry for the last twelve years developing a passion for delivering high quality restaurant service and experiences. Starting as a busser at the Outback Steakhouse in Bothell back in 2006, he has worked in management since 2011, most recently as the General Manager of Cactus Restaurant in Kirkland before joining the Beardslee team in April 2018.

Erik Liedholm

Partner & Company Wine Director, John Howie Restaurant Group Co-Owner and Distiller, Wildwood Spirits Co.

Erik Liedholm likes to say he is knowledgeable about all things wet, which is actually the best way to explain the breadth and depth of his expertise. Erik is an Advanced Level Sommelier (Level III) and, as John Howie Restaurant Group’s wine director, his 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 magazine. He was the 2014 winner of the National Somm Slam competition at the International Chef Congress in New York, was named Sommelier of the Year in 2012 by Seattle Magazine and received The Seattle Times Walter Clore Award for outstanding achievement in the wine industry in 2006. Erik is also co-owner and distiller of Wildwood Spirits, Co., a distillery inspired by both Chef and Sommelier sensibilities producing craft spirits using a local farm to distillery approach. Kur Gin and Stark Vatten Vodka, both released in 2014, have received numerous accolades, including awards from the New York World Wine and Spirits Competition and the San Francisco World Spirits Competition – the two most recognized competitions in the spirits industry that comprise the Triple Crown of Wine & Spirits Competitions. Erik is a Cum Laude graduate and honorary faculty member at Michigan State University’s School of Hospitality Business. He is also a certified distiller from the London-based Institute of Brewing and Distilling and the only accredited Coffee Sommelier in the Pacific Northwest.

Chef John Howie

Chef and Proprietor, John Howie Restaurant Group

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 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 $4.5 million to hundreds of charitable organizations. The John Howie Restaurant Group includes Seastar Restaurant and Raw Bar (Bellevue), Sport Restaurant & Bar (Seattle), John Howie Steak (Bellevue), Beardslee Public House (Bothell), Wildwood Spirits Co. (Bothell) and In.gredients (Microsoft Redmond campus).