"Our mission was to create a restaurant-style hospitality experience - the anti-fast food - in a concession environment," states John Sergi, Chief Design Officer of Centerplate Stir. "We approached it the way a restaurateur would by bringing in Ethan as our consulting chef for the building in order to help us make the food 'restaurant-real.' We also brought in Roberto and Bill to create programs featuring the signature concepts for which they are both nationally acclaimed - Mexican food and pizza - and using their own sources and purveyors. The Mariners are the perfect partner for this program, as they are committed to providing quality eating, drinking and entertainment options for their fans throughout the stadium."

"Fans are going to recognize this immediately as something special. The Bullpen Market at Safeco Field has been completely re-imagined to make it more open and inviting. It will be comfortable and casual with a distinct personality very different from the old space. These chef partnerships will make "The 'Pen" a destination before and during games with fresh, local ingredients and clean flavors - all at fan-friendly prices," said Bob Aylward, Seattle Mariners Executive Vice President, Business Operations.

The new concepts featured in the re-imagined 'Pen area of Safeco Field include:

• Apizza with Chef Bill Pustari

• Flying Turtle Cantina/Tortugas Voladoras with Chef Roberto Santibañez

• Hamburg + Frites with Chef Ethan Stowell

• La Crêperie, Authentic Parisian Crêpes with Chef Ethan Stowell

About Centerplate Centerplate crafts and delivers "Craveable Experiences. Raveable Results." in 250 prominent sports, entertainment and convention venues across North America. Centerplate has provided services to 12 Super Bowls, 20 World Series, key events for the Democratic and Republican National Conventions, the South Beach Wine and Food Festival, Art Basel Miami Beach, 15 official U.S. Presidential Inaugural Balls and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Visit the company online at www.centerplate.com.

About Ethan Stowell
Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile, where he is the chef. Stowell was named one of the 2008 Best New Chefs in America by Food & Wine magazine and has been honored with multiple James Beard Award nominations for "Best Chef Northwest." He is deeply devoted to his hometown and is a strong advocate committed to seeing that Seattle is recognized nationally as a culinary destination. He and his wife Angela live in Seattle's Ballard neighborhood. Stowell's first cookbook, Ethan Stowell's New Italian Kitchen from Ten Speed Press, was released in September 2010. His food philosophy is all about keeping it simple, using fresh ingredients and allowing the food to do the talking.

About Roberto Santibañez
As a native of Mexico City and a graduate with honors from Paris's top culinary institutions, Chef Roberto Santibañez has a culinary resume that includes stints as restaurateur, culinary consultant, author, and teacher in Mexico, Europe, and the United States. Santibañez is the authority on authentic Mexican cuisine. As the executive chef at Fonda San Miguel in Austin, Texas, one of the oldest upscale Mexican restaurants in the United States where he was named "Best Chef" by The Austin Chronicle and garnered a five-star review from The Austin American-Statesman. He served as Culinary Director of the famed Rosa Mexicano restaurants in New York City and is now owner of Fonda restaurant in Brooklyn, New York and Culinary Director of The Taco Truck in Hoboken, New Jersey.

About Bill Pustari
When celebrities and dignitaries come to New Haven, they make a beeline for world-famous Modern Apizza. Originally called State Street Apizza, Modern Apizza was founded in 1934 and has been in the same spot ever since. For more than 22 years, Bill Pustari has served as chef-owner of Modern where he serves New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which is baked in a coal-fired brick oven. Modern's uses the highest quality ingredients including fresh Grande Mozzarella and a specific lot of San Marzano tomatoes grown specifically for Modern's pies. Modern has received numerous accolades over the years including Yahoo! Travel's pick for #3 pizza in the U.S., Playboy magazine's top ten in the country as well as the New Haven Advocate's Best of Reader's Poll for "Best Pizza" twelve years in a row.

This story was not subject to the approval of Major League Baseball or its clubs.