Food & Wine Magazine once called Canlis “one of the 40 most important restaurants in the past 40 years.” They’ve humbly received 22 consecutive Wine Spectator Grand Awards and have been nominated for 15 James Beard Awards and we've won three of them. 

But today’s podcast guest, Mark Canlis, won’t tell you that. Instead, he’ll talk to you about the lives he gets to interact with every day, both in the kitchen and on the floor. 

And he’ll also happily tell you about the work they’re doing to provide food to Seattle in light of the pandemic shutdown. Mark is a great storyteller, his work is inspiring, and he was a delight to talk to. We think you’ll agree.

Useful Links:

Canlis

The Canlis Story

We Don’t Need Fine Dining Right Now