About Chef Howie

For more than four decades, Chef John Howie has helped shape the Pacific Northwest dining scene through a simple philosophy: great food, genuine hospitality, and a commitment to the community he calls home.

Chef Howie’s story is deeply connected to Bellevue and the greater Seattle area. He began working in restaurants at just 15 years old, learning every position in the kitchen and dining room before building what would become one of the Pacific Northwest’s most respected restaurant groups. Today, his restaurants serve thousands of guests each year, but his approach remains the same as it was when he first stepped into a professional kitchen—take care of your guests, take care of your team, and never stop striving to improve.

Chef Howie is the founder and owner of the John Howie Restaurant Group, which includes the award-winning Seastar Restaurant & Raw Bar, John Howie Steak, Whiskey by John Howie, and Beardslee Public House. Each concept was created with a distinct purpose and personality.

At Seastar Restaurant & Raw Bar, Chef Howie’s passion for Pacific Northwest seafood shines through menus built around the freshest fish, shellfish, sushi, oysters, and seasonal ingredients available. Seastar has become one of the region’s most celebrated seafood destinations and is home to one of Washington’s most acclaimed wine programs.

John Howie Steak reflects Chef Howie’s dedication to the classic American steakhouse experience. Guests enjoy custom-aged USDA Prime beef, American Wagyu, Australian Wagyu, Japanese A5 Wagyu, and one of the finest collections of wine and whiskey in the Northwest. The restaurant has earned numerous awards and national recognition for both its culinary excellence and hospitality.

Whiskey by John Howie was born from another lifelong passion: rare and exceptional whiskey. Featuring one of the most extensive whiskey collections in the Pacific Northwest, the intimate Bellevue whiskey lounge offers enthusiasts the opportunity to explore rare bourbons, Scotch whiskies, Japanese whiskies, and exclusive private barrel selections.

At Beardslee Public House, Chef Howie embraced a more casual approach to dining while maintaining the same commitment to quality ingredients, scratch cooking, craft beer, and hospitality. The result is a gathering place where families, friends, and neighbors can enjoy approachable food and drinks in a welcoming environment.

While Chef Howie is known for his restaurants, many guests know him best for a dish that helped define Pacific Northwest cuisine: cedar plank salmon. Long before plank cooking became widely popular, Chef Howie was introducing guests across the country to the technique. His cedar plank salmon has become one of his signature dishes and remains a symbol of his dedication to local ingredients and Northwest culinary traditions.

Throughout his career, Chef Howie has earned recognition from some of the industry’s most respected organizations. He has been nominated by the James Beard Foundation, invited to cook at the prestigious James Beard House in New York, and recognized nationally for his contributions to hospitality and culinary excellence.

Yet the achievement he speaks about most often isn’t an award—it’s the people.

Chef Howie has built a culture focused on mentorship, growth, and opportunity. Many members of his team have spent decades with the company, growing from entry-level positions into leadership roles. Developing future chefs, managers, and hospitality professionals remains one of his greatest passions.

His commitment to giving back is equally important. Through charity events, auctions, fundraising dinners, community partnerships, and direct support of local organizations, Chef Howie and his restaurants have helped raise millions of dollars for charitable causes throughout the Pacific Northwest. Whether supporting healthcare organizations, youth programs, food security initiatives, or community fundraisers, philanthropy remains at the heart of the John Howie Restaurant Group.

Today, Chef John Howie continues to lead with the same curiosity and passion that started his career. Whether he is developing a new restaurant concept, exploring rare whiskies, expanding award-winning wine programs, mentoring the next generation of hospitality professionals, or preparing a perfectly grilled cedar plank salmon, his goal remains unchanged:

Create memorable experiences that bring people together.

That philosophy has helped make Chef John Howie one of the Pacific Northwest’s most respected chefs, restaurateurs, and community leaders—and continues to inspire everything his restaurants do today.