What does it take to outlast food trends, recessions, and a global pandemic — and still have your team by your side for decades? 🍽️ In Part 2 of our conversation with legendary Bellevue restaurateur Chef John Howie, we go deep on the philosophy, the people, and the plates behind one of the Pacific Northwest's most celebrated dining empires — including Sea Star, John Howie Steak, and Wildwood Spirits. Whether you're a hospitality professional, a culinary enthusiast, or someone who just loves great food and drink, this episode is packed with insight you won't find anywhere else. 🥩 In this episode: The "Howie Way" — 30 leadership fundamentals that built a lasting restaurant culture How Chef John fed his crew during COVID with grocery boxes built from purveyor freezers Wine Spectator Awards of Excellence every year since 2006 — and how close they are to the Grand Award The story behind Curegen Gin, the most awarded gin in the country 🍸 Wagyu beef explained: American vs. Australian vs. Japanese A5 — and who used to sell more Japanese A5 than anyone in the country -The underrated rib cap steak that makes ribeye fans never look back Chef John's steak philosophy — and the one hill he'll die on 🔥 Cooking 500–600 steaks on a sidewalk for Fred Hutch Cancer Center