Spinasse

Stuart Lane is the executive chef of Spinasse and Artusi in Seattle, where he honors Piemonte’s enduring cuisine. Trained at the Italian Culinary Institute for Foreigners in Costigliole d’Asti, Lane refined his craft in Italy before returning to work alongside James Beard Award–winning chef Holly Smith at Café Juanita. At Spinasse, he is known for handmade pastas, seasonally driven menus, and a philosophy that blends tradition with innovation. His deep respect for regional Italian cooking is matched by his commitment to local Pacific Northwest ingredients, creating a dining experience that is both authentic and original. Lane’s leadership has helped cement Spinasse as one of Seattle’s most celebrated Italian restaurants.James O. Fraioli is the award-winning author of more than 50 books, one of which won a prestigious James Beard award. His titles have been showcased on the Food Network and featured in People, O, The Oprah Magazine, Vogue, Forbes, The Wall Street Journal, Rolling Stone, and The New York Times. James is best known for his collaborations with world-renowned chefs, bartenders, restaurants, resorts, and industry professionals, capturing the artistry and spirit of dining at its very best. Along the way, his work has earned the admiration of cultural icons such as Emeril Lagasse, Robert Redford, Mario Andretti, Sammy Hagar, Al Michaels, and Dustin Hoffman, among many others. His books continue to celebrate the flavors, stories, and people that define the culinary landscape, inviting readers everywhere to savor the experience.

“After forty years of touring and eating great food all over the world, I’ve had the good fortune to enjoy remarkable meals in far-flung places. One unexpected side benefit of life on the road has always been discovering truly great food. My wife, Susan, and I had heard so much about Spinasse and Chef Stuart back home in Seattle. We were finally able to secure a table. I can say without hesitation that the pasta is the best I’ve ever had on this planet. Every dish—from the short ribs to the salads—blew our minds. When Chef Stuart came to our table, we were nearly speechless. It’s hard to comprehend how someone can make food taste that damn good! This cookbook should be in every kitchen." —Duff McKagan, bassist, Guns N’ Roses“When I want to impress out-of-town guests, I take them to Spinasse. The menu is phenomenal, and their impeccable service makes even an early Tuesday dinner feel like a special occasion. Spinasse remains my favorite restaurant in Seattle, and Chef Stuart’s beautiful cookbook now makes it possible to enjoy his remarkable dishes at home.” —Ben Gibbard, lead vocalist and guitarist, Death Cab for Cutie“At Seattle’s beloved Spinasse, chef Stuart Lane has spent years translating the soulful cuisine of Italy’s Piemonte into food that feels both timeless and thrillingly alive. In this gorgeous, deeply personal book—part culinary travelogue, part master class—you’ll learn to cook the restaurant’s signature pastas, small plates, and seasonal dishes at home, with the same confidence and joy that Spinasse brings to the community every day. “ —J. Kenji López-Alt, James Beard Award-winning chef“There are few adjectives that better describe Stuart’s cooking at Spinasse than meticulous, honest, and gracious. From the moment we first met, my impression was this man is serious about his food. Whether entertaining family, friends or customers, details matter. Stuart is obsessed with the details and his new book proves it in spades. Complimenti al cuoco!”—Tom Douglas, James Beard Award-winning chef, author of Tom Douglas' Seattle Kitchen and The Dahlia Bakery Cookbook