MEET THE COMPANY

Meet THE TEAM

Eat Seattle, based in Seattle’s iconic Pike Place Market, offers chef guided food tours; highlighting the best local artisans, telling their stories and uncovering this special community.

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, tasting and learning about seasonal food and the vendors of Pike Place Market. Our chefs inspire and entertain as you explore the market and nibble on freshly prepared snacks along the way.

CHEF & OWNER LIZ PHILPOT

Chef Liz, is a classically trained chef from Le Cordon Bleu in Paris and has spent the last 25 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 Eric grew up with frequent family trips to Reading Terminal Market in Philadelphia. His love of public markets was established from an early age and he found his calling leading food tours around Eastern Market and other historic neighborhoods in Washington, DC. Eric moved to Seattle and quickly learned the local history while leading Bill Spiedel’s Underground Tour and immersing himself in Pike Place Market with the guidance of Liz and the Eat Seattle chefs. He honed his culinary experience at several downtown restaurants, including pastry responsibilities at The Pink Door, Sabine and the Purple Cafe and Wine Bar. Eric embraces his market guide experience and the relationships with local artisans he’s cultivated as a member of the Eat Seattle team to enhance his cooking classes and all his culinary pursuits. Eric also heads up the South Lake Union Street Food Tour which launched in May 2022.

Noah brings over 12 years of experience as a professional chef and restaurant manager in Seattle. A true jack-of-all-trades, Noah has expertly managed coffee shops, bakeries, pizzerias, restaurants, and bars, gaining a deep and well-rounded knowledge of the food industry. Whether sharing insightful advice or captivating you with behind-the-scenes stories, Noah’s passion for cuisine, local ingredients, Pike Place Market and hospitality shines through in every interaction.

Chef Will is a Seattle-based chef with over a decade of professional kitchen experience, grounded in formal culinary arts training. His background spans sushi, chocolate, and fine dining, reflecting both precision and versatility in his craft. He believes great food is best shared with great company, and that understanding not only what tastes good, but why, is essential to creating truly memorable experiences for his guests. Committed to continued growth, Will is currently furthering his education in hospitality management..

Chef Robert brings decades of culinary expertise to his Pike Place Market tours. He trained in San Francisco at the renowned Zuni Café and then worked a summer cooking lobsters on Cape Cod. After returning to the Bay Area, Robert pivoted from restaurants to catering; eventually becoming head chef at Taste Catering producing events from Napa Valley to San Simeon. A visit to Bainbridge Island changed everything. Inspired by the region’s incredible natural bounty, Robert made the island his home catering events around the sound for 25 years. He’s especially passionate about cooking Northwest seafood-from salmon to Penn Cove mussels. He lives by the Northwest adage that “when the tide is out, the table is set”. Depending on the season, Robert can be found foraging for mushrooms and nettles, gathering oysters along the shores of Hood Canal, or savoring luscious island-grown strawberries.

Chef Sean grew up around his family’s pizza business and from there his passion for food evolved into a profession in it. In the off season when Sean isn’t guiding tours, he is working in the kitchens of a nearby ski resort “on the hill”, as he likes to put it. He’s done it all from managing restaurants to rolling up his sleeves in the kitchen and now he hosts his groups in Pike Place Market to tell them about our amazing food scene.

Originally from Seattle, Scott grew up traveling across the United States with his family of “nuclear construction nomads.” His journey in the entertainment world began at Walt Disney World in Florida, where he spent 20 years as an actor, dancer, and Stage Manager in the Entertainment division. In 2004, he graduated from Le Cordon Bleu Culinary Institute in Scottsdale, AZ, with an associate degree in Pastry Arts. For Scott, pastry has always paralleled show business, from the spark of an idea to formula development, through to the grand finale—and the applause!

After returning to Seattle, he contributed his culinary talents to a few notable spots, including Rumba on Capitol Hill and the Snohomish Pie Company, but his experiences span numerous memorable culinary roles across the country. Proud of Seattle’s rich food scene, unique history, and global influence, Scott loves to share the stories of his hometown. Welcome to Pike Market, y’all… let’s snack!

Seema is a Social Media Manager at Eat Seattle Tours with a deep love for food and storytelling. Capturing the flavors, culture, and experiences behind every bite is right up her alley. When she’s not behind the camera or in the studio, she enjoys spending time with her bunnies, teaching dance classes, and embracing the simple joys of home life.

Chef Sylas has cooked across Seattle, from his start at Pagliacci Pizza to roles at the Smith Tower Observatory, the Four Seasons, and Atrium Kitchen at Pike Place Market. He recently returned to Seattle after a year in Washington, DC, where he worked in catering and explored the city’s culinary history and local markets. Over the years, Sylas has continued to deepen his food knowledge and his appreciation for Pike Place Market- especially its fresh, seasonal produce and sustainably sourced seafood