Meet the Team

Eat Seattle, based in Seattle’s iconic Pike Place Market, offers food tours, cooking classes and private dinners to highlight Pacific NW ingredients and connect you to the farmers, fishermen and producers that bring the Pacific NW to our tables. Led by founder and Cordon Bleu Paris graduate, Chef Liz Philpot, we are a team of chefs passionate about uniting both travelers and locals alike, cooking, tasting and learning about seasonal food. Our chefs teach, inspire and entertain as you explore the market and nibble on freshly prepared snacks along the way. Our classes and private events are engaging culinary experiences which take place in our kitchen, right in the heart of the market.

Chef & Owner Liz McCune

Chef & Owner Liz Philpot

Chef Liz, is a classically trained chef from Le Cordon Bleu in Paris and has spent the last 15 years perfecting her craft. Just as important to her time spent in the kitchen, is her time spent understanding where ingredients come from in their natural environment. The perfect meal starts outside of the kitchen; from the conditions in which the ingredients are raised and treated to the preparation. Using the freshest, sustainable products is essential to maximizing flavor. Once the ingredients are in her hands she focuses on proper seasoning, temperature and complimentary flavor-profiles to enhance her dishes. Creating delicious food is Liz’s outlet to inspire others by opening up their minds to new possibilities in the kitchen.

Chef & Mixologist Eric Olinsky

Chef & Mixologist Eric Olinsky

Eric’s culinary journey started with family trips to Reading Terminal Market, a short drive on early weekend mornings from his home town in Cherry Hill, NJ. His passion has always been for cooking outdoors. While earning a marketing degree at the University of Maryland, Eric founded and led the Maryland Cultural Grilling Society in exploring open fire cooking traditions from different cultures around the world. In Washington, DC, Eric developed and delivered culinary tours through historic markets and neighborhoods as well as culinary competition events and wine tours in Northern Virginia. In Seattle, Eric is a proud member of the Pacific Northwest BBQ Association circuit and the head chef of the CEO BBQ Team. Eric is a certified mixologist and regular guest bartender for small concerts and events around the city. He is a full time instructor and guide at Eat Seattle but also cooks at Purple Cafe & Wine Bar to keep up his commercial skills.

Chef Kia Farrison

Food has always been a passion of Kia's and she has always had the desire to learn more about it. From an early age Kia was around many different types of cuisines, spices, and flavors which aided in my curiosity around food. She would experiment at home and cook, but as she got older she immersed herself more in the culinary industry. I have worked in various roles in the industry both in front and back of the house which include being a host, server, expeditor, prep cook, line cook, and private chef. I have gained experience through restaurants like Tavern Hall and Miyabi to name a few.

Her love for local food comes from a place of gratitude and celebration. Living here in Seattle, we are surrounded by natural resources and farmers that produce some of the best agricultural products in the world. Walking through the market and seeing all of the fresh produce inspires me to cook with these beautiful ingredients. It is an honor to create a dish that highlights these amazing ingredients, shares a story, and, pays homage to the local producers, farmers, and artisans.

Chef Sarah Herrell

A Seattle native, Sarah comes to our team via the creative pastry world. She studied and worked at Purple Café & Wine Bar as a pastry chef where she developed seasonal menus featuring local ingredients. Her infectious personality and natural ability to teach make her an excellent chef instructor and tour guide. Outside of the kitchen, you can find Sarah at the boxing gym and hanging out with her daughter.
Heather Mabson Eat Seattle

Head of Event Operations Heather Mabson

Heather is Eat Seattle’s behind-the-scenes event expert and resident foodie. A Seattle local, Heather has fond memories of strolling through the Pike Place Market with her family and picking up the newspaper and donuts on Sunday mornings. After relocating and graduating from The Evergreen State College, Heather moved back to Seattle and developed a great appreciation for the abundance of local foods and variety of cuisines and our region is blessed with. Reconnecting to the ecosystem of the Pacific Northwest and the Market has been incredibly rewarding for her; she is passionate about spreading Eat Seattle's message and introducing others to what makes our region special from our seasonal ingredients to Seattle's unique history. Heather is also a licensed bartender and event host. In the evenings, you can find Heather performing improv comedy on stages throughout Seattle.
Eat Seattle Chef Marty

Chef John Brink

It was John’s Italian Father who sparked his interested at a young age in the culinary field. As an artist and musician, food was John’s outlet for creativity. He naturally fell in love with the fresh ingredients and artistic life of the market and has been part of the family since 1989. His professional background is in Italian food and NW cuisine using the local produce and proteins of the area. He has run a professional kitchen, made pasta in restaurants and started his own dinner party club called Food Tribe.

Chef Marty Ogan

Chef Marty is a uniquely self taught and formally trained cooking professional, Seattle local and jack-of-all-trades here at Eat Seattle. Marty’s career started as a firefighter with a passion for food in Seattle. After being served meals at the department, Marty became determined to take on the job of making filling, great tasting dishes for his fellow firefighters and thus began his culinary journey. His hard work paid off and he was elected the official station cook as he continued to expand his culinary abilities and training. He later took a trip to Italy and after tasting delicious food was inspired to create a catering business featuring Italian-style wood fired pizza, which he ran successfully upon his return to the Northwest. He now attends culinary school at South Seattle College and is due to graduate in June of 2018. Chef Marty brings a passion for food to the kitchen and the table, as well as goods times by all who enter his world.