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 Kia Farrison

In addition to her 3 years spent on the Eat Seattle team, Chef Kia has worked at several Seattle restaurants and catering companies including Tavern Hall and Miyabi. 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 exposed to different types of cuisines, spices, and flavors which aided in her curiosity around food. She would experiment at home and cook, but as she got older she immersed herself more in the culinary industry. She's 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, private chef and cooking instructor. Her love for local food comes from a place of gratitude and celebration. Living 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 her to cook with these beautiful ingredients. She believes that it is an honor to create a dish that highlights amazing ingredients, shares a story, and, pays homage to the local producers, farmers, and artisans.

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.