Nosh Pit readers know that Chris Howell has been cheffing Smith since this December, so I sorta shrugged when I received a press release yesterday from the restaurant, announcing that he was the chef there.
But the press release, as it turned out, was not without its surprises. The contact, identified at the bottom of the document, was one “Patric Gabre-Kidan, General Manager, Smith Restaurant & Bar.”
Now, Gabre-Kidan has been featured before in Seattle Met. I talked to him about a year ago, around the time he and Ethan Stowell were opening Anchovies and Olives. As it turns out, Gabre-Kidan and Ethan Stowell parted ways quietly this January.
The two ultimately decided not to send out a press release, but I got ahold of the one they drafted.
Patric Gabre-Kidan, business partner of chef Ethan Stowell and the creative force behind the look of Ethan Stowell Restaurants, is moving on to start a restaurant consulting business.
“For as long as I can remember,” says Gabre-Kidan, “tinkering has energized me and as I’ve grown the scale by which I tinker has grown too. I’ve gone from building model airplanes to building restaurants and the process is what I love. Concepts, permits, dishes, 2×4’s, staffing, design—every little thing that goes into getting a place open is what feeds me. I’m a Juggler, and my plan is to help others open restaurants by starting a consulting business.”
Gabre-Kidan’s first project will be a restaurant attached to a winery located on the Fremont Canal for Mike and Sumi Almquist. It is scheduled to open in the summer.
And there you have it. I look forward to learning more about this new Fremont venture. Have a look inside the winery, Almquist family cellars, here.