Brian Canlis didn’t expect to be in the restaurant business his whole life.
But as with so many family businesses – especially hugely successful ones like Canlis, which single-handedly put Pacific Northwest cuisine on the map – life and careers happen before we know it.
And there’s no doubt that the brothers Canlis, Brian and his brother Mark, have done a masterful job since taking the reins from their parents (who themselves inherited it from Peter Canlis, who started the restaurant back in 1950). Today, Canlis is as relevant and forward-thinking as ever, a rare achievement in an industry where even the most legendary restaurants often have a shelf life.
So after nearly two decades at the helm, it would have been easy (and expected) for Brian to continue leading the restaurant, enjoying the perks of running a world-famous dining institution perched above Seattle’s Lake Union. Instead, he decided it was time to blow it all up.
“When I became a restaurateur in my 20s, I was single and I tried on the shirt called running this restaurant—and it fit,” Canlis told me on the Reimagining Restaurants podcast. “Twenty years later, I have four small kids and the shirt doesn’t fit in the same way.”
So what does a new shirt that fits his 40-something life a little better look like? As revealed in February in the New York Times, it’s a new chapter in Nashville, where he’s joining forces with his best friend from college, Will Guidara—co-founder of Eleven Madison Park and author of Unreasonable Hospitality—on an open-ended creative partnership.
The two have been close since freshman orientation and even worked together in New York during a brief sabbatical Brian took in 2013. Now, they’re reuniting, potentially for the long-term, but with a little ‘try-it-before-you-buy it’ twist: “We said, ‘Let’s date before we get married’,” Canlis said. “Let’s just work together for a year and see what happens.”
The move reflects more than just professional curiosity—it’s rooted in a desire to be more present as a father and partner, and to explore what work and life can look like when untethered from legacy.
“I started to grow an imagination for what it would look like to have a career where I could be more present to these kiddos every day,” he said. “Where I could exercise a different piece of my brain, and maybe move closer to my wife’s family.”
Leaving wasn’t an easy decision, but it was one supported wholeheartedly by his brother and business partner, Mark.
“He said, ‘You should only be working here as long as you are flourishing as a human,’” Brian said. “‘Our values are only our values if they cost us something.’”
That ethos – prioritizing people over plates – is the red thread throughline of Brian’s journey. Whether it was converting Canlis into a burger drive-thru during the pandemic or hosting wild, pink-painted Barbie-themed fundraisers, the Canlis brothers infused hospitality with heart and a willingness to take creative risks.
Their guiding principle? That a restaurant should be a place where people are inspired to turn toward each other.
“We’re not in the food business,” Brian told me. “We’re in the people business.”
As for what comes next, Brian is embracing the uncertainty. He and Will haven’t put anyting in concrete just yet, just an agreement to explore new ideas and opportunities in hospitality, with Nashville as their testing ground.
It’s a leap. But then again, so was opening the first restaurant in Seattle with a liquor license in 1950. So was putting a fine-dining spot on a cliff above Lake Union. So was painting the walls pink.
Turns out, reinvention runs in the family.
You can watch my full conversation Brian below or find it on Apple Podcasts, Spotify or where you listen to podcasts.
