RN74 Seattle Welcomes New Executive Chef Ben Godwin

Chef Ben Godwin RN74 1

Internationally appointed chef puts down roots in Seattle, taking the helm at Michael Mina’s Northwest flagship

Chef and Restaurateur Michael Mina announced today the appointment of his new executive chef at RN74 Seattle, Ben Godwin. Godwin will oversee day-to-day culinary operations and menu development, marking the downtown Seattle restaurant and bar’s fifth anniversary. Godwin gained his culinary expertise from esteemed restaurants around the world, including Alinea in Chicago, Noma in Copenhagen and The Fat Duck in Bray, England.

“Ben brings a remarkable amount of creativity to the RN74 team,” said Michael Mina. “His impressive restaurant experience combined with his love for the Pacific Northwest and local resources is a great match for our team and we are thrilled to have him at the helm of the restaurant.”

Prior to joining RN74, Godwin was the head chef at Meat & Bread in Seattle, where he led day-to-day operations and brand development. Other recent professional credits include serving as chef de cuisine at Salish Lodge & Spa in Snoqualmie, Wash., and as executive sous chef at Wolfgang Puck Catering in Seattle.

A native of Clare, England, Godwin’s globetrotting kitchen experiences also included serving as a sous chef at the West Plaza Hotel in Wellington, New Zealand and as chef de partie at Fenix in Melbourne, Australia. In 2010, Godwin progressed from stagiaire to chef de partie at the Michelin three-star restaurant, The Fat Duck. He considered this his most impactful culinary experience to date. Ready to start a family, he returned to Seattle in 2012 with his wife, a Seattle native.

“It’s a thrill to work with such a dynamic innovator and chef as Michael Mina,” Godwin said. “I look forward to applying my diverse culinary experiences to complement his RN74 vision.”

Godwin’s monthly-changing tasting menu offers a glimpse into his talent and creativity. The August menu includes Cucumber Gazpacho, summer squash, geoduck; Parisian Gnocchi, chanterelle, bearnaise; and Roasted Scallop, heirloom carrot, pistachio, green strawberry.

 

ABOUT RN74 SEATTLE

RN74, named after Route National 74, the major thoroughfare passing through the heart of France’s Burgundy region, is a modern wine bar and restaurant by Michael Mina, located in the Joshua Green Building (4th and Pike) in downtown Seattle.  RN74 features global interpretations of American and French cuisine; with an extensive wine list highlighting the Burgundy region of France, as well as featuring boutique wine producers from Washington and Oregon.  The food at RN74 aims to be a perfect complement to the wines: creative, modern and punctuated with seasonal, fresh ingredients and bold flavors, all executed with an original twist. Seasonal highlights include house aged Double R Ranch steaks, vegetables from King’s Garden organic farm and pristine Puget Sound seafood. RN74 offers more than 40 wines by the glass and an extensive collection of half bottles, hand-selected by Washington Wine Commission’s 2014 Sommelier of the Year, Jeff Lindsay-Thorsen. The list showcases France’s Burgundy region alongside boutique wines from Washington, Oregon and the rest of the world.  The bar program offers a variety of seasonal and signature cocktails that highlight premium spirits, bitters, juices and produce. RN74 also offers one of Seattle’s best happy hours. Located at 1433 Fourth Ave. at Pike Street; phone 206-456-7474. For more information, please visit RN74 Seattle.

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