Name: Shawn Tibbitts
Pronouns: he/him
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In Tacoma’s Fern Hill neighborhood—where history, Native stewardship, and a deep sense of community shape every block—Chef Shawn Tibbitts has built far more than a destination brunch spot. He’s created a gathering place rooted in generosity, resilience and the kind of craftsmanship that honors the land and people of the Pacific Northwest.
Shawn’s journey to opening Tibbitts@FernHill wasn’t linear.
Before the restaurant’s warm, wood-lined dining room ever welcomed a guest, he found himself at a crossroads, facing personal hardship and unsure of what came next. And then, in a moment that feels almost emblematic of the community he now serves, help arrived.
A former classmate stepped in with support, offering the kind of lifeline that transforms possibility into purpose. That gesture didn’t just help him open a restaurant, it shaped his philosophy: that food is a form of giving back, and community is something you build one person, one plate and one act at a time.
Today, Shawn is known as much for his dishes—champagne-poached
lobster nestled in sourdough, candied bacon dusted with care, hollandaise that seems to warm from the inside out—as he is for his heart.
He cooks for local fundraisers, donates meals, supports neighbors in need and shows up for Tacoma with the same intention he brings to every menu he writes. His kitchen is a space of homecoming, heritage and hope.
At Sur La Table, we recognize that spirit.
As a Seattle-born brand shaped by the makers and cultures of the Pacific Northwest, we believe great cooking is a bridge: between people, between past and present, between the stories we inherit and the ones we create.
Shawn embodies that belief. His respect for ingredients, reverence for his craft, and unwavering commitment to the communities and Native lands that shaped him, is the kind of culinary leadership we’re proud to celebrate.
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Tell us a bit about yourself – where did you grow up? Where do you reside currently? Who do you call “family?” I grew up here in Tacoma, born with autism and ADHD. Live here in Tacoma. Alaska Native so my family is my tribal family and friends.
How did you first discover your love of cooking? Who taught you to cook?
Age 10-11, had to fend for himself because my mom burned water. I am self-taught.
What role does food and cooking for others play in your life?
Food feeds the soul and brings the community together. Food is part of the world.
You’ve opened your own restaurant in Tacoma that draws a crowd every weekend – what has brought you the most joy when it comes to sharing your recipes with the public?
Seeing faces and hearing stories and making memories.
What obstacles (if any) or prejudices have you faced or experienced in the cooking/baking space?
We live in a world where every restaurant is on review. If you can get through the criticism, you’ll be just fine.
Follow Up: Does Native American Heritage Month hold a special significance for you? If so, what do you think is the most important thing to remember and/or reflect on during the month?
Our resilience. That we are here. We are still here.
If you could host a dinner party with any 5 people—living or dead—who would they be and why? Anybody that wanted to come!
Do you have any fun kitchen tips or tricks you’d like to share with our readers?
Do your best. Safety first. Practice what you preach.
If you’re in the Tacoma area, make a reservation and check out Tibbitts@FernHill. You can also follow along with Shawn’s story on Instagram.
Tibbitts @Fern Hill is one of my favorite restaurants. Chef Shawn is an incredible human, an absolute master of flavor, and the most welcoming host. My husband and I get reservations as often as possible and it is 1000% worth the short drive to Tacoma. The staff is always friendly, knowledgeable, and quick with the coffee refills. Treat yourself to this experience!!