WALLA WALLA, WA (January 2025) — Passatempo, the beloved Walla Walla restaurant known for its handmade pastas, locally-sourced grains, and contemporary Italian cuisine, announces the promotion of Executive Chef and General Manager Sam Shelton to Partner. The move recognizes Shelton’s instrumental role in transforming Passatempo into one of the region’s most successful and defining restaurants.
Since joining Passatempo shortly after its first anniversary in 2017, Shelton has been a driving force behind the restaurant’s growth and evolution. Initially serving as General Manager, she took on the additional role of Executive Chef in January 2020, successfully steering the restaurant through the challenges of the pandemic while elevating both culinary offerings and operational excellence.
“Sam has been instrumental in transforming Passatempo into a sustainable business and creating a consistent guest experience,” says Mike Martin, Founder and Owner of Passatempo. “Our goal was to create a 21st century restaurant for Walla Walla while preserving the legacy of what came before, and under Sam’s leadership, we’ve achieved that balance.”
The promotion follows a record-breaking year for Passatempo. Since 2021, the restaurant has seen a remarkable 79% increase in guest counts, with busy months now serving over 1,000 diners weekly despite operating only five days a week for dinner service. This growth, particularly notable in 2024, demonstrates the restaurant’s ability to scale while maintaining its high standards.
Under Shelton’s leadership, Passatempo has expanded its offerings while maintaining its commitment to quality and local sourcing. Notable additions include a successful pizza program and an enhanced handmade pasta program led by Spencer Kuhlman, who returned to the restaurant in 2024. The restaurant has also developed partnerships with local wineries and businesses, including providing fresh pasta to The Mill, pizza dough to Bluewood Ski Resort and an expanded dining program for its sister winery, The Walls Vineyards.
Shelton’s leadership philosophy emphasizes people-first hospitality, demonstrated through the restaurant’s impressive employee retention and development programs. The current team includes veteran staff alongside new talent, with many team members advancing into leadership roles. “We want to be known for excellent food, but that’s not all we do,” says Shelton. “The food is almost a byproduct of how happy our employees are and the culture we’ve created. We’re focused on providing a sustainable career path in this industry, with benefits including health insurance, retirement plans, and paid time off.”
As Shelton steps into her new role as partner, Passatempo is energized for a landmark year ahead. Her promotion signals more than a change in title – it’s a testament to the restaurant’s commitment to nurturing talent from within and building on the dynamic, community-centered approach that has become its hallmark.
For more information about Passatempo, visit www.passatempowallawalla.com.
About Passatempo:
Located in historic downtown Walla Walla, Passatempo occupies an iconic space that served the community for over 80 years as the Pastime Café. Under its current leadership, Passatempo has evolved into more than a restaurant – it’s become a testament to the seamless fusion of heritage and innovation in Wine Country dining. At its heart lies an unwavering commitment to hospitality that begins with its team and extends to every guest who walks through its doors. The thoughtfully designed space, created by celebrated barman and designer Jim German and architect Alex DeMambro, provides an elegant backdrop for an experience that deftly balances sophistication with comfort.
From the handcrafted pastas made with locally-sourced grains to pizzas that have garnered their own following, the menu reflects both culinary excellence and accessibility. “People come to Walla Walla to relax,” notes Martin. “Our job is to meet their high standards while letting them have fun.” This philosophy manifests in a dining experience that can accommodate both special occasions featuring premium wines and casual weeknight dinners at the bar.
The restaurant’s warm, personal approach has created a devoted local following, with many guests dining multiple times per week. Such loyalty stems from Passatempo’s unique ability to be both a destination restaurant and a beloved neighborhood fixture – equally suited for celebrating life’s milestones or enjoying a spontaneous meal. Whether guests are drawn to the seasonal cocktail program, the expertly prepared classics like cacio e pepe, or the vibrant atmosphere, they find themselves returning to experience the particular magic that happens when exceptional food, genuine hospitality, and thoughtful design converge.
About Sam Shelton
A Walla Walla local, Sam Shelton’s very first job was a part-time gig making bagels at a shop on main street. That led her to culinary school in Portland, where her mentor Phillipe Boulot helped her find a job at a Michelin-starred restaurant in Avignon in the south of France. She worked her way up through the uncompromising kitchens of fine dining restaurants in France, San Francisco, and Seattle before trading long hours and cutthroat culture for a management role at Amazon’s primary caterer. As the General Manager, Executive Chef, and Partner at Passatempo, Sam strives for the best of both worlds: A Michelin-level focus on food quality, and a welcoming, accessible culture for diners and staff alike.
About Mike Martin
Originally from New York City, Mike Martin was lured to Seattle in 1992 by a job offer. After a safe, conventional career in law and technology, Mike took a risk and followed his curiosity over the mountains to Walla Walla, where he’d fallen in love with the little Western town with world-famous wines. That’s when the adventure started. He founded The Walls Vineyards in 2014. In 2015, he bought the then-vacant Pastime Cafe and reimagined it as Passatempo Taverna, which opened in 2016. A deepening love affair with The Rocks District led to the addition of Rockgarden Estate Vineyard in 2020 and the planting of its Petros Estate Vineyard, as well as the launch of PÁŠXA Wines. Mike still lives in the downtown condo he originally bought in 2011 and walks to the winery or restaurant every day
