Seattle’s Top Restaurants Collaborate to Showcase the “Best Chefs You’ve Never Heard Of” at Four Seasons Hotel Seattle

Experience the talents of these chefs no one may have never heard of, but whose food is savoured at Hitchcock, Adana, Lark, Four Seasons, Salare, Tavolata and Navy Strength. During the “Best Chefs You’ve Never Heard Of,” a culinary event on Sunday, November 12, 2017 at Four Seasons Hotel Seattle, meet the craftsmen who work the line at favourite Seattle restaurants and taste dishes they’ve prepared to showcase their expertise.

Hosted and emceed by Ethan Stowell, chef and restaurateur of Ethan Stowell Restaurants and Joe Ritchie, Chef of Goldfinch Tavern, this culinary event includes an appetiser and main bite from each guest chef and two drink tickets. As guests visit each station in the Ballroom and sample food, they have a chance to vote for their favourite chef for the evening. Tickets are USD 75 and available via Eventbrite.

“We’ve got a really amazing line-up of chefs who will be making some delicious food and it’s a great opportunity for us to highlight the future of our dining scene,” says Joe Ritchie, chef of Goldfinch Tavern at Four Seasons Hotel Seattle. “This is going to be a fun event for us to bring together these up-and-coming chefs and really help put a face and name with their incredible talent.”

Meet the Chefs

Follow along on social media for more chef details, photos and dishes each chef will be preparing.

• Jeremy Arnold, Hitchcock - Jeremy Arnold is the sous chef at Hitchcock Restaurant with Chef Brendan McGill, a position he held for the last three years.
• Christopher Coker, Adana Restaurant - Christopher Coker began his career in Detroit, then he relocated to Chicago where he made a home for eight years. He recently moved to the Seattle area, where he now serves as the sous chef at Adana.
• Mitch Mayers, Lark Seattle - Mitch Myers is the chef de cuisine at Lark under chef John Sundstrom.  In April of 2017, Mayers won the Cochon555 competition in Seattle and went on to compete in Grand Cochon in Chicago against finalists from 13 cities. 
• Jason Melton, Four Seasons Hotel Seattle - Jason Melton is the Banquet Chef at Four Seasons Hotel Seattle, where he is responsible for the food at all events at the Hotel’s 15,000 square feet (1,400 square metres) of event space.
• Tyson Wardwell, Salare - Tyson Wardwell is currently sous chef at Salare Restaurant in Ravenna. He graduated from the Culinary Institute of America in 2012. After school, he spent three years cooking in Boston, MA before moving to Seattle in 2015. 
• Sadie White, Tavolata Belltown - Sadie White is a traveller and a chef - over the past twelve years she’s lived and cooked in both Italy and Laos. Most recently she worked for José Andrés in Las Vegas for two years, and now she’s joined the team at Tavolàta Belltown as a sous chef.
• Alexus Williams, Navy Strength - Alexus Williams has been fortunate enough to work with many talented and knowledgeable chefs such as Jason Stratton and Jeffrey Vance. Currently, she is the sous chef at Navy Strength, a tiki-inspired establishment in Belltown.