By Providence Cicero
At 17, Brian Clevenger was making 50 gallons of corn chowder a day in his first cooking gig as a prep cook at Flounder Bay Cafe in his hometown of Anacortes. Then came culinary school (the Art Institute of Seattle), a stint in the south of France and jobs at San Francisco's Delfina and most recently, Ethan Stowell's Staple & Fancy.
His goal all along was to have his own restaurant when he was 30. In May, two months after his 30th birthday, Clevenger opened the Italian-influenced kitchen and bar, Vendemmia in Madrona. It's just the sort of neighborhood setting he envisioned.
Source: http://www.seattletimes.com/
