good table partners with leaders in hospitality to open, grow, and improve restaurants, drawing on the practical experience of people who do this work every day.
MEET YOUR TEAMEthan and Paige co-founded good table after repeatedly meeting talented operators and business owners who excelled at their craft yet needed a partner for the next step, whether launching something new, elevating what they had, or navigating a challenging moment.
good table exists to be that trusted partner.
Ethan Stowell
For over two decades, Ethan has built some of Seattle’s most beloved restaurants, including How to Cook a Wolf, Goldfinch Tavern, Tavolàta, Union, Rione XIII, and more, guided by a fundamental belief: the best restaurants are places to gather, to feel at home, and to share a meal and conversation. That effortless sense you get when you sit down and everything just works is never an accident. It’s the product of a clear vision and a careful attention to how every detail shapes the guest experience. Ethan’s approach has earned him recognition as a Food & Wine Best New Chef, multiple James Beard nominations, the Richard Melman Innovator of the Year award, Puget Sound Business Journal and the prestigious Puget Sound Business Journal CEO of the year award for Seattle.
What Ethan brings to good table goes far beyond the kitchen. He has built concepts from the ground up, revitalized operations mid-stride, and helped businesses in entirely different industries rethink food and hospitality. Not every client comes with a problem to solve, some simply need creative vision, strategic clarity, or the confidence that comes from having someone who truly understands what it takes.
Paige Middleton
Paige built her career in some of the most respected kitchens and operations in hospitality, including the Four Seasons Hotels, The Balsams Grand Resort, and River Oaks Country Club. She served as Head Chef at FareStart, earned the 2017 Les Dames d’Escoffier International Legacy Award, and cooked at the James Beard House. Hospitality is what she knows; long before the accolades, she was working on a food truck in Denver and scooping ice cream on New Hampshire’s sea coast.
Throughout her career, Paige has translated aspirations into strong operations across every hospitality vertical: luxury hotels, country clubs, cruise lines, grocery retail, and travel organizations. Whether a client is launching something new, scaling up success, or navigating a leadership gap, Paige knows how to build the right systems, steady the team, and keep both people and profit moving in the same direction.
