Upon returning to the U.S. he worked at Cafe Juanita as a prep cook, pastaoli, and chef de cuisine. In 2010, Stuart joined Spinasse as co-sous chef. In 2015 he assumed the role of executive chef for Spinasse and sister bar and eatery, Artusi.
In 2015, a friend coaxed him to move to Seattle where he landed a bar manager’s job at Von’s 1000 Spirits & Sharp’s Roasthouse. In 2017, he took on the role of Pub Manager at Redhook Brewlab and became a Certified Beer Server in the Cicerone Program. In 2018, Courtland became Assistant General Manager at Rider at the Hotel Theodore, where he worked until 2020 when Covid forced a lay off. Eight months later, he became General Manager at Barrio and Pablo y Pablo for the Heavy Restaurant Group. 2023, brought him to the Sheraton Grand Seattle, where he was General Manager at hotel restaurant, Alder and Ash.
Her wine experience led her to Purple Café in Woodinville, first as Wine Manager/Assistant General Manager, then General Manager. Along the way she passed her WSET (Wine and Spirit Education Trust), Level 2 intermediate Award in Wines, and Level 3, Advanced Wine Course Certified with Distinction. Though much of her knowledge is in the wines of Washington State, she is looking forward to diving into Spinasse’s Piedmontese wine list, and bringing a fresh set of eyes and unique producers to the list in the future.
Please place your order via TOCK.
Reservations can be made on Open Table below. For parties of 5-8 guests, please email info@spinasse.com or leave a message at (206) 251-7673.
A credit card is required for all reservations. We have a 48-hour cancellation policy — if the reservation is not cancelled 48 hours in advance, or in the event of a no-show, a fee of $30 per person will be charged, which also includes the number of guests to arrive. A gratuity of 20% will be added for parties of five or more.