36. Mark Fuller
The West Seattle neighborhood wasn’t known for its gourmet cuisine until Mark came along and delivered his very own casual-chic restaurant, Spring Hill. He is a humble man, albeit unnecessarily so—he made waves far beyond Seattle last year as one of Food & Wine magazine’s Best New Chefs in America. His ingredients are almost exclusively from the Northwest, and seafood usually takes center stage.
www.chasejarvis.com/seattle100/markfuller
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