Jon Rowley was a “tenacious tastemaker — a champion of the Olympia oyster and an early proponent of Copper River salmon,” said the Seattle Times, on the death, at age 74, of the Seattle food marketer. “An influential marketer and restaurant consultant, Mr. Rowley helped make and shape Seattle’s reputation as a food destination while earning his own reputation as a culinary evangelist nationwide.”
Renowned chef Julia Child dubbed Rowley as “the fish missionary” and introduced him to Ruth Reichl, the influential food editor. “He was quality control to the world,” said Reichl, describing Rowley’s knowledge of the nuances of selecting fresh fish. The Seattle Times said Rowley “introduced countless diners to Copper River salmon, Walla Walla onions, Shuskan strawberries, matsutake mushrooms, and more.”
The Washington Post said, “Almost everyone who loves good food owes a debt to Jon Rowley, whether they know it or not.” The Post said Rowley insisted “that even good foods had to be coaxed like children into reaching their greatest potential. Most famously, Rowley turned Alaskan Copper River salmon from a lowly cannery catch into a premium signature of spring.”