Spinasse Chef Stuart Lane


Following a creative writing degree from Western Washington University, Stuart enrolled at Bellingham Technical College where he graduated with a degree in Culinary Arts. In 2004, he left for Costigliole d’Asti to attend the Italian Culinary Institute in Piemonte. He later staged at the Hotel Monte del Re in Dozza Italy outside of Bologna. 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.



Angela entered into the hospitality industry by obtaining a diploma from Western Culinary Institute in Portland, Oregon. While there, she began a 13 year career with Kimpton Hotels and Restaurants working in various properties in a multitude of roles. With Kimpton, she realized that her passion for wine and service would be her calling.

In 2007, Angela moved to Seattle with her wife Tiffany to join the team at Sazerac restaurant in the Hotel Monaco.

In 2010, Angela became certified as a Sommelier in the Court of Master Sommeliers. She joined Spinasse as a server and bartender in 2013. In 2015, she assumed the role of General Manager/Wine Director helping to facilitate the high quality service for which Spinasse and Artusi are known.

Angela Lopez



Please place your order via TOCK or call us at (206) 251-7673.

Reservations can be made by on Open Table below.

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.