Handcrafted Italian Excellence

BY HANA-LEE SEDGWICK

With a decades-long career and four James Beard Award nominations, Chef Mike Easton is renowned for his rustic yet refined approach in the kitchen, heavily influenced by Italian culinary traditions. Today, he brings his expertise to Walla Walla’s The Kitchen at Abeja, where his handcrafted dishes, highlighting local and seasonal ingredients, take center stage.

Originally from New Mexico, Easton began his restaurant career at the age of 16, but it was the music industry that initially drew him to the Pacific Northwest in 1999. Working as a recording producer and engineer, Chef Easton spent years in restaurant kitchens to supplement his income — until his passion for cooking fully took hold.

In 2004, Chef Easton traveled to Tuscany, immersing himself in local kitchens to hone his craft before committing to the culinary world full-time. Back in Seattle, his mastery of traditional Italian techniques, combined with a dedication to sourcing the finest local ingredients, garnered a loyal following at his beloved Il Corvo, where he milled his own flour to create fresh, handmade pasta daily. Two James Beard nominations followed for Best Northwest Chef, first in 2016 and again in 2017. His success continued with Il Nido, a fine-dining Italian restaurant in West Seattle, which earned him a James Beard nomination for Best New Restaurant in 2020.

That same year, the pull of a quieter life led him to the serene Walla Walla Valley. 

“After years in the city, I was ready for a change,” Easton says. “The natural beauty, the seasons, and especially the incredible local produce here were irresistible.” 

In 2022, he and his wife, Erin, opened Bar Bacetto, a cozy but vibrant spot in Waitsburg, celebrated for its expertly crafted Italian menu. The duo’s thoughtful approach drew national attention, earning a nomination for Best New Restaurant from the James Beard Foundation in 2024.

Now, as the Executive Chef at The Kitchen at Abeja, Easton brings his Tuscan-inspired cuisine to both locals and visitors of the Inn at Abeja, continuing his culinary journey at a place he has long admired. 

“I fell in love with this property and the wines of Abeja on my first visit here ten years ago,” Easton says. “The chance to offer wine-centric, fine dining in a pastoral setting like this is an opportunity that comes along once in a lifetime. I’m thrilled to be working with a professional team that values quality and seasonally-driven cooking as much as I do.”

Situated on a 38-acre historic farmstead, The Kitchen at Abeja invites diners to explore the synergy between Easton's meticulously crafted cuisine and the award-winning wines produced on-site. Whether you’re a local or staying at the Inn for a few nights, Easton and his team promise a memorable culinary experience that celebrates the essence of the region.

“Abeja is a place that seamlessly blends the beauty, charm, and elegance of Walla Walla,” adds Easton. “It’s a special experience where guests can immerse themselves in the natural surroundings, enjoy exceptional wines, and savor thoughtfully prepared dishes that reflect the land and seasons.”

As the new Executive Chef at The Kitchen at Abeja, Mike Easton brings his culinary touch to the Inn’s dining room every Thursday through Sunday. Just days after joining the Abeja team, I connected with Easton to learn more about what inspires him in the kitchen, which ingredient he adores and the kitchen tool he can’t live without. 

If you can put it into words, what would you say is your cooking philosophy?

I do my best to let the ingredients speak for themselves and let the local farm fresh sheets write my menus.

I know it’s hard to narrow it down, but which ingredient would you say has inspired you the most in the kitchen? 

The egg. I can't think of an ingredient that's more versatile, both in sweet and savory applications and, of course, pasta.

What are some of your favorite ingredients to cook with in the fall season, either at home or at work? 

Fall is the beginning of peak comfort food season, one of my personal favorites. I love winter squash, mushrooms, wild game, slowly braising joints of meat and just about any stuffed pasta set afloat in a clear golden brodo (Italian consommé).

Yum. Sounds right up my alley. Do you have a go-to farm/purveyor in the region you source from?

Absolutely! I do the majority of my shopping at Hayshaker Farms, Frog Hollow Farm and Dixie Acres, all in the Walla Walla area.

If you had to pick just one, which dish from Abeja is your favorite? 

My favorite dishes always depend on the season, and right now, I'm loving hand-rolled ricotta cavatieddi with sungold tomato sauce.

Yes, please! What’s a memorable culinary experience that has significantly influenced your cooking style or philosophy?

Going to Italy and cooking in a restaurant outside Florence helped solidify my cooking philosophies and styles. Understanding how to cook with the seasons and spotlight specific ingredients was one of the most important lessons of my culinary career.

Such an important lesson. When it’s your day off, what’s one of your favorite things to make at home in the early days of fall?

Anything that I can cook over open coals is my absolute favorite. I love to invite a few people over, fire up my outdoor wood fire oven, open a few bottles of rosé and throw a few games of pétanque. It’s my favorite way to spend a day off.

What is one kitchen “tool” you can’t live without? 

A good digital scale. Ever since my studies in Italy, I have committed to the metrics system exclusively in the kitchen. There is no other way to produce consistent results. As the Italians say, "Arithmetic is not an opinion."

Do you have any tips or advice for the home chef looking to better their skills?

See above. Home cooks could all benefit from getting familiar with the metric system and a digital scale. Many good cookbooks and online recipes will already include measurements in grams and milliliters.

What is it about the culinary scene in Walla Walla that makes it so vibrant and exciting?

Our proximity to so much beautiful produce, agriculture and wine is what keeps this area thriving.

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