AboutUs
StuartLane
EXECUTIVE CHEFFollowing 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.
CourtlandGross
GENERAL MANAGERA Michigan native, Courtland’s grandmother lived with his family as he was growing up in Ann Arbor. She greatly enriched his life and left a big impression, including her special homemade pies. While he attended Grand Valley State University in Grand Rapids, he worked as a Hospitality Manager for a Spanish tapas restaurant. He graduated with a major in Business Management with a minor in Hospitality and Tourism Management with an emphasis on food and beverage.
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.
NoaEmas
ASSISTANT MANAGER & WINE DIRECTORNoa grew up in Orange County, California and moved to Rhode Island to attend Johnson & Wales University. She graduated with an Associate of Science, Baking and Pastry Arts, followed by a Bachelor of Science in Food Service Management with a minor in wine. Though Noa loved the East Coast, when her family left California for Seattle, she opted to join them in the Emerald City to be closer.
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.
Reservations
Please place your order via TOCK.
Reservations can be made on Open Table below. For parties of 5-8 guests, please email [email protected] 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.
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Italian-inspired cocktails and light bites
