2018 Chefs

VIP ticket holders can enjoy a unique food experience curated by chef Ethan Stowell featuring many of Seattle’s top restraunts. Back for another great year, featured winemakers, Mark McNeilly of Mark Ryan Winery and Trey Busch from Sleight of Hand Cellars will be pouring their favorites from their Underground Wine project during the VIP portion.

Thanks to our 2018 VIP chefs

Eric Johnson

Stateside

From New York to Paris to Shanghai, Eric has come to Seattle with the new Stateside, bringing Vietnamese cuisine to Capitol Hill.

Kurt Dammeier

Butcher's Table

The man who gave us Beecher’s Handmade Cheese, Kurt Beecher Dammeier has created another Seattle icon with The Butcher's Table.

Tamara Murphy

Terra Plata

A James Beard winning chef, she began running the Elliott Bay Café in 2008, where she served an organic and sustainable menu, she followed her success with the opeing of Terra Plata in 2015.

Renee Erickson

Whale Wins

One of the country’s most acclaimed chefs, Renee Erickson is a James Beard award winning chef and owner of Sea Creatures Concept’s: The Whale Wins, The Walrus & the Carpenter, Barnacle, Bar Melusine, Bateau, and General Porpoise Doughnut & Coffee.

Edouardo Jordan

Salare/JuneBaby

Winning two prizes at the 2018 James Beard awards, bringing home the medal for Best New Restaurant in the country for his Southern star JuneBaby — and the prize of Best Chef: Northwest

Hama Hama Oysters

Lilliwaup, WA

A fifth generation family-run shellfish farm on Washington’s Olympic Peninsula, Hama Hama's beds are located at the mouth of one of the shortest, coldest, and least developed rivers in Washington State. That purity is reflected in the clean, crisp flavor of the oysters downstream.