i. Biography
The Path
Handmade pasta and Piedmontese discipline sit at the center of Stuart Lane’s work at Spinasse in Seattle, where his public profile has been defined since 2015 by executive chef duties and a Tajarin al Ragu that Food Network named one of the top five Italian dishes in the U.S. the route to that position runs through Washington upbringing, formal study, technical training in Piemonte, and years in Seattle kitchens before he took charge at one of the city’s most closely watched restaurants. Stuart Lane trained at Western Washington University before beginning a rise through Seattle’s dining scene. He went on to work as chef at Cuoco in Seattle, Washington, then served as Head Chef at Spinasse and Artusi in Seattle, Washington (2013–2015). Since 2015, Stuart Lane has been executive chef at Spinasse and Artusi in Seattle, Washington, continuing to shape the kitchens with the same steady ambition that marked his earlier roles.
Career - chef — Cuoco, Seattle, Washington - Head Chef — Spinasse and Artusi, Seattle, Washington (2013–2015) - executive chef — Spinasse and Artusi, Seattle, Washington (from 2015) Education: Western Washington University
Signature
Stuart's signature dishes include Tajarin al Ragu and cavatelli with morel ragu.
In Their Words “She was amazing at getting all the food on the table at the same time and hot.” “I had graduated from college and didn’t have a job or any kind of specific routine and needed to eat.”
Acclaim
Stuart's honors include StarChefs Rising Stars (2009).
FAQ Where did Stuart Lane train or study? Stuart Lane trained at Western Washington University. What recognition has Stuart Lane received? StarChefs Rising Stars (2009).
