Dion Agius, ahead of the curve. Photo: Courtesy Standard Procedure
There are few people in the world like Dion Agius. A true renaissance man in this day and age, the professional surfer/filmmaker/innovative businessman may be a jack of all trades, but he’s far from a master of none. He’s won comps, dropped mind-bending surf edits from both behind and in front of the lens, and launched successful business ventures such as Epokhe Eyewear, Octopus Traction, and most recently, Standard Procedure sunscreen. Starting a business venture during a pandemic might sound difficult, but for Dion it’s been a challenge worth tackling.
One of Seattle s most impressive chefs embraces grandma food at the Central District brewpub.
By
Allecia Vermillion
12/15/2020 at 8:30am
A tiny kitchen, but a top-notch mask game.
Jason Strattonâthe former executive chef of Spinasse, Mamnoon, and mBar, not to mention a
Top Chef alumâhas found himself a new kitchen. And, perhaps, a surprising one: Stratton is now cooking at Standard Brewing, the small Central District brewery thatâs served casual, but detail-oriented fare ever since owner Justin Gerardy expanded the operation into a proper brewpub a few years back.
Strattonâs about three weeks in; he s still orienting himself, but has begun running some weekend specials, like a lamb sloppy joe and a green gumbo with duck. He expects about half the menu to remain as is. âItâs a pretty cool little program,â he says. âItâs a tiny little kitchen; you feel like youâre in a taco truck.â Thatâs also because Strattonâs