James Beard Taste America comes to Four Seasons Seattle Oct. 26 with 40 star chef bite and cocktail stations – tickets on sale now

The James Beard Foundation’s Taste America culinary series returns to Seattle with a walk-around tasting on Oct. 26 at 6:30 p.m. at Four Seasons Hotel Seattle Presented by Capital One.

Chef Elmer Dulla of family friend will headline the event as part of the 2025-26 TasteTwenty class – an annual selection of "ones to watch," recognized for outstanding culinary talent and leadership in the industry. An impressive lineup of some of Seattle’s finest culinary talents join Chef Dulla, with over 35 food and beverage stations featuring bites from some of the city's most dynamic independent restaurants, plus exclusive sponsor activations. Four chefs from the star-studded lineup are featured below – each week this month Seattle Means Business, an event local partner, will showcase a new slate of chefs who will be at Taste America.

Tickets are available now. Click the link for tickets and event information: jamesbeard.org/events/taste-america-seattle

MEET THIS WEEK’s STAR CHEFS TO BE SHOWCASED AT TASTE AMERICA SEATTLE

TasteTwenty Chef Elmer Dulla, James Beard Award Semifinalist, family friend, Beacon Hill, Seattle

Elmer Dulla brings 25 years of experience in the food and beverage industry, honed in the vibrant city of Seattle. Born and raised in Guam, Dulla’s upbringing has profoundly shaped his approach to hospitality. 

Growing up in a culture where large family gatherings were the heart of every celebration, he learned early on the importance of connection, warmth, and community. These values became the foundation of his hospitality philosophy, blending the island’s spirit of togetherness with the diverse, sophisticated flavors he’s cultivated throughout his career. This unique perspective allows him to create unforgettable experiences where every guest feels like part of the family.

James Beard Award Nominee Chef Oscar Amador Edo, La Loba, South Lake Union, Seattle

La Loba is led by acclaimed Chef Oscar Amador Edo—a James Beard Award finalist known for redefining tapas in Las Vegas.

Chef Oscar’s dishes balance technique and storytelling, drawing on the rustic flavors of Spain and infusing them with Japanese influences, Mediterranean brightness, and Seattle’s rich ingredients. From wood-fired seafood to pintxos reimagined with foraged mushrooms, every plate is designed for sharing and discovery.

A rotating menu keeps pace with the markets, and diners can expect rare cuts, inventive crudos, and plant-based innovations.

James Beard Award Semifinalist Chef Logan Cox, Homer, Beacon Hill, Seattle

Logan Cox is the executive chef and owner of Restaurant Homer and Milk Drunk in Seattle. In the six years since the opening of Homer, he has received a myriad of accolades including; three James Beard Award nominations for Best Chef Northwest, Seattle Met's Restaurant of the Year and being named one of GQ magazine's Best New Restaurants of 2019. 

Prior to opening Homer, Chef Logan worked in prolific kitchens across the eastern seaboard but primarily in Washington D.C. While he was cooking in D.C. he was invited to cook for the prestigious James Beard Foundation, in recognition of a Rising Star Chef Award for his work at Ripple Restaurant.

He is an avid supporter of local agriculture and wild foods. When Logan is not working or cooking in his restaurant he enjoys spending time with his wife Sara, daughter Simone, son Jude and golden retriever Homer.

Host Venue Chef Andrea Ferrandi, Four Seasons Hotel Seattle and Goldfinch Tavern

Chef Andrea Ferrandi brings more than 15 years of global culinary experience to his role as Executive Chef at Four Seasons Hotel Seattle. A Four Seasons veteran, he began his career in 2008 at Four Seasons Hotel Florence, advancing from Demi Chef de Partie to Executive Chef. 

His journey has taken him to Four Seasons properties in Anguilla and Lanai, as well as Malliouhana Resort Anguilla, before returning to the brand to lead the kitchens in Nevis and now Seattle.

Originally from Bergamo, Italy, Chef Andrea studied at the Amerigo Vespucci Hospitality School in Milan. Known for his adaptability and passion for new challenges, he has excelled in openings, refurbishments, and managing multi-outlet, high-volume operations. In Seattle, he oversees all culinary programs. 

Outside the kitchen, he enjoys fishing with his son, gardening, raising chickens, and cooking for his wife Miriam and their three children.

Visit JBFTasteAmerica.org for complete information on the James Beard Taste America 20-city tour and the Seattle event.