Even before we touched down, our team was struck by the natural beauty of Seattle and its surrounding area. As we descended, we saw towering Mount Rainier, unbothered by heavy clouds. Once on the ground, we uncovered a hospitality community deeply inspired by that same landscape, yet wrestling with socioeconomic unpredictability. Luckily, a new generation of resourceful, ethically minded chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans are working together to clear the daunting obstacles standing in their way.
While political and economic forces will continue to challenge the industry, Seattle’s hospitality professionals are drawing on the city’s innovative and creative spirit to find effective solutions. They keep pushing forward, relying on ingenuity, flexibility, and mutual respect to keep themselves steady while they chart a course for an even brighter future.
The story behind the group chat keeping Seattle’s industry leaders above water
This winter, we partnered with Sherry Vinegar PDO from Spain to challenge our community of chefs to celebrate the bold acidity and complexity of Sherry Vinegar PDO. Check out the winning recipes here!
At Itsumono, Chef Sean Arakaki channels old school Chinatown flavors into a char siu-inspired stuffed quail.
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