meet the team

We are pretty much the coolest group of locavores, foodies and wine lovers you might ever meet. 


ETHAN STOWELL | Restaurateur, CHEF

An integral and influential part of the Seattle dining scene, Ethan Stowell is a self-taught chef and restaurateur of Ethan Stowell Restaurants (ESR), who was born in Germany and raised in the Capitol Hill neighborhood of Seattle. Stowell is a people person and his dozen plus restaurants are the essence of friendly, comfortable service. In 2008, he was awarded one of Food & Wine's ‘Best New Chefs’ in America, and has also been nominated for several James Beard Awards. Goldfinch Tavern is a partnership between Ethan Stowell and Four Seasons Hotel Seattle. The restaurant brings locals and travelers together in a modern and welcoming space in downtown Seattle and unifies the culinary expertise of ESR with the renowned service of Four Seasons.



With an array of prominent restaurants under his knife, Joe Ritchie has led a colorful career in various kitchens: Mkt; Ray's Boathouse; Cyrus, Healdsburg, California; Poppy; Cave B Inn, Quincy, Washington; Grouse Mountain Grill, Beaver Creek, Colorado; and The Herbfarm, Woodinville, Washington. He joined Ethan Stowell Restaurants in 2013 and became head chef of Mkt., which collected three stars from The Seattle Times. Ritchie now thrives as restaurant chef at Goldfinch Tavern and is a steadfast leader in the kitchen. Ritchie finds culinary inspiration from the beauty of the Pacific Northwest. On the rare occasion he’s outside the kitchen, one might find him exploring Washington on his motorcycle or delving into Seattle’s ever-growing dining scene with his wife.

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Gigi Ramirez, having been with Four Seasons properties in Philadelphia, Sante Fe and Palm Beach, FL has been a sweet addition to Four Seasons Hotel Seattle, where she manages the pastry team and develops all the dessert menus and amenities at the Five-Star hotel. With a passion for food stemming from her mother, she’s learned from her parents to keep pushing herself; to always think positively and to think outside the box when creating desserts. Those lessons translate into positively delicious creations for couples receiving a personalized wedding cake to our youngest guests enjoying a decadent dessert handcrafted by Ramirez. When not changing the Goldfinch Tavern dessert menus seasonally or refreshing desserts for the tasting menus, you may find her bowling, playing pool or paddle boarding.

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David Kim has been around the block and then some. He has worked in the service industry for 26 years and is an inspiration to everyone at Goldfinch Tavern as the general manager. Prior to Goldfinch Tavern, he was director of service at Canlis, which was nominated for outstanding service several times and he was also part of the restaurant when it received the prestigious Relais & Châteaux recognition. Kim is enthusiastic about teamwork and loves organizing extra-curricular activities for the Goldfinch Tavern crew outside of the restaurant. When he is not working, Kim enjoys dining around Seattle, golfing and caring for his two cats, Uni and Oreo.



NaKenge Adisa is a man of many talents, and is Goldfinch Tavern’s assistant general manager and restaurant sommelier. His knowledge and proficiency in wine is not only from his certification from the Court of Master Sommeliers, but from his time spent making wine at renowned Washington wine producers such as Leonetti Cellars, Efeste and DeLille Cellars. He is also a Canlis veteran and spent 15 years in the hospitality industry. Adisa, a life-long learner, has an AAS degree in Culinary Arts from Seattle Culinary Academy, and is also certified in Enology and Viticulture from the Center for Enology and Viticulture (winemaking). His love for this industry is centered on the simple, but powerful idea that food and wine connect people. Outside of Goldfinch Tavern, Adisa’s drink of choice is a gin martini while indulging in decedent French cuisine. 

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william mitchell | BAR MANAGER

William Mitchell is Goldfinch Tavern's bar manager. After graduating college, he began his Four Seasons career with Four Seasons Hotel St. Louis as a food and beverage manager-in-training. After completing the one-year program, he was promoted to Assistant Restaurant Manager of Cielo Restaurant. His cocktail inspiration comes from visiting various craft cocktail bars, spice shops and specialty grocery stores and is working on earning his Certified Specialist of Spirits certificate. Other than his love of hospitality, skiing has been a passion since his father first taught him at 3-years-old. Outside of the restaurant, Mitchell can be found exploring Seattle restaurants or running around Puget Sound with his Husky, Archer.  




A Portland-native, Andrea Ikata brings her style and class to Goldfinch Tavern as the private dining sales director. Before moving to Goldfinch Tavern in June 2015, she organized large events at Portland City Grill. She enjoys the variety of the job and loves the opportunity to help create experiences for people’s special events.  Her favorite part of Seattle is the beautiful outdoors and hiking around the different bodies of water—Puget Sound, Lake Union, Lake Washington and Greenlake.  Her cuisine of choice is desserts, but also loves the Japanese style of cooking and would love to travel there one day.



Dave Lamping’s interest in cooking began with the PBS show “Great Chefs” and he has been cooking professionally since 1996. Before becoming a sous chef at Goldfinch Tavern, Lamping worked at Ethan Stowells, Anchovys and Olives, and earlier in his career at Craft, a Tom Colicchio restaurant in New York. His favorite part of Goldfinch Tavern is the “Trust the Chef” tasting menu, where Chef Joe Ritchie encourages the chefs to express their creativity through their dishes.  Lamping likes Seattle for its proximity to the mountains and Pacific Ocean, and if he hadn’t pursued a career as a chef he would have enjoyed the outdoors permanently as a freelance wildlife photographer. On his days off he likes to swing his clubs on the golf course, paddle-board, hike and barbeque.



Joe Panganiban’s 25-year culinary journey began when he was 16-years-old and hired as a busser in a Chinese restaurant. From there his love for food grew into a full-fledged culinary career. Panganiban joins Goldfinch Tavern as the morning sous chef from Hawaii where he worked at Four Seasons Resort Hualalai for 11 years. His expertise is derived from earning a Culinary Art Degree from San Diego Mesa College and many years of perfecting his craft. Panganiban was a major contributor in making the weekend brunch buffet a success, landing it on Eater Seattle’s “Brunch Heat-map.” Outside of work he stays busy wrestling his 11-year-old twin boys or he can be found near large bodies of water either fishing, diving surfing or traveling. 



Andrew Archangel has been with Four Seasons Hotels & Resorts for 12 years, bringing expertise from Four Seasons Resort Maui at Wailea, Four Seasons Hotel Denver and now works as a junior sous chef at Goldfinch Tavern. He enjoys using his creativity to find different ways to cook seasonal ingredients. His favorite Goldfinch Tavern dishes include the Hamachi crudo and the roasted chicken. Archangel finds inspiration through food blogs, Instagram and working with his passionate colleagues.