Mike Easton and Victoria Diaz Easton
Mike’s passion for food began at the age of 16 when he started working in restaurants while growing up in New Mexico. During his time studying and cooking in Florence, Italy, he developed a passion for the craft and art of handmade pasta.
Amazed by the nuance of flour from different grains and the infinite textures and shapes that can be achieved with just rudimentary tools; he draws daily inspiration from the way they perfectly pair with seasonal ingredients and sauces.
After moving to Seattle in 1999 to pursue a career as a recording engineer; Easton took a job scooping ice cream and pulling espresso at Procopio on the Pike Place Market hill climb – which would later become home to the first incarnation of Il Corvo. Six years later he and a friend purchased Bizarro Italian Cafe where he was the chef. After selling Bizarro, Mike moved on to become the opening Chef at downtown favorite Lecosho.
After years of working traditionally long hours in fast-paced restaurant environments; Easton shifted focus towards developing a restaurant concept that would allow him to follow his passion for food but also achieve a work/life balance permitting time to focus on family. Hence – Il Corvo was born.
Today, Easton runs the critically acclaimed Il Corvo and Il Corvo Pasta Studio with his wife and partner Victoria whom he has been with for over 20 years. They have a daughter, Pilar, who loves to make noodles with her dad.
In 2016, Mike was a Finalist for the Best Chef: Northwest award given by the James Beard Foundation
Il Corvo is located in the historic Pioneer Square neighborhood of Seattle at 217 James St, Seattle WA, 98104
We are open for lunch Monday through Friday from 11 am until 3 pm