Chef with ties to James Beard winners to open Parisian-inspired bistro in Capitol Hill

Ash Stockham, a head chef under several James Beard Award winners and nominees, is opening a new Parisian-inspired bistro in Seattle’s Capitol Hill neighborhood.

Stockham is gearing up to open Pearl Diver, serving a seafood-focused menu influenced by French culinary traditions. Stockham’s first solo business venture is preparing to open in November at 605 Broadway E., according to The Puget Sound Business Journal.

Chef built their reputation at some of Seattle’s top restaurants

Stockham, who hails from Iowa and uses they/them pronouns, began their career in Portland, Maine, working alongside Dana Street, winner of the 2026 James Beard Award for Outstanding Restaurateur. Stockham is also a former head chef at high-profile restaurants The Whale Wins and Tomo.

“I know Seattle likes my food. They’ve proven that at other restaurants I’ve worked at, even if they didn’t know it was my food,” Stockham told The Puget Sound Business Journal.

In 2017, Stockham teamed up with James Beard Award nominee Renee Erickson to cook at the former The Whale Wins restaurant in Wallingford.

Roughly four years later, another James Beard Award winner, Brady Ishiwata Williams, left Canlis to open Tomo in White Center. Stockham followed Williams to Tomo, where they took on the role of leading the kitchen.

Now, Stockham is putting their own stamp on the restaurant scene with the opening of Pearl Diver.

“This is everything I’ve ever wanted to do,” Stockham told The Puget Sound Business Journal. “It’s an absolutely terrifying industry, and all signs point to opening a restaurant being a terrible idea, but the stars aligned and seems like this is my shot. So here we go.”

Capitol Hill bistro will feature a cozy dining room, small bar

Stockham is planning to be an owner-operator of the restaurant, while cooking every shift. A longtime friend of Stockham’s, Lauren Emerson, will assume the front-of-house operations.

Inside Pearl Diver’s nearly 1,100-square-foot space, the restaurant will include a dining room with soft lighting, tile flooring, and dark wood accents. The bistro will also offer a small bar that will serve beer and wine.

Though there has yet to be a finalized menu, Stockham anticipates it to include dishes such as a chicken roast, fries, salads, and more.

“Truly, the vibe that I’m going for is a dinner party at the floor of the ocean,” Stockham said.

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