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 familyfriend 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

Chef Lupe Flores, Lupe’s Situ Tacos, Ballard, Seattle

Chef Lupe Flores is a lifelong cook who was raised in the kitchen by a long line of strong women. While she learned many skills in her near three decades of working in the service industry, she gleaned the most from her mother and her Situ, Arabic for grandma. Her Situ taught her to cook with love and take no shit. 

COVID stripped away many of the norms of her previous life, and she was inspired to start her own business doing what she knows and loves best of all: cooking the food she was raised on, which was the centerpiece of her extended Lebanese and Mexican family. Hailing from Seattle, Lupe's Situ Tacos is a bright pink beacon of the things that are most important to her: community, art, music, and family, with her food serving as testament to her heritage and traditions.

Chef Jose Garzón, BAD CHANCLA, Capitol Hill, Seattle

Chef Jose Garzón, born and raised in Guayaquil, Ecuador. Known for his bold approach to modern Latin American cuisine, he blends traditional flavors with contemporary techniques, honoring his roots while embracing the Pacific Northwest’s culinary landscape.

With over a decade of experience, Chef Garzón’s passion for street food and comfort cooking was sparked during his time as a touring musician.

That journey continues to inspire dishes that are vibrant, soulful, and layered with story. BAD CHANCLA, prioritizes locally sourced ingredients to create food that connects people—each plate a tribute to community, culture, and creativity. 

His focus on sustainability and pushing the boundaries of Latin cuisine has earned him praise from critics and a loyal following.

When not in the kitchen, Chef Garzon leads workshops, champions sustainable food systems, and explores new flavors. His dedication to both craft and community has made him a standout in the Washington culinary scene and a rising voice in modern Latin American food.

Host Venue Chef Danielle Grogan, Four Seasons Hotel Seattle and Goldfinch Tavern

Chef Danielle Grogan has been with the Four Seasons since 2010, beginning her tenure with the hotel at Four Seasons Hotel Washington, DC.

Since 2019 Chef Gorgan has called Seattle home. Since first being introduced to bread baking and desserts during her culinary studies, Chef Grogan has had a passion for pastry.

Her works of art come to life through creative desserts for Goldfinch Tavern, masterpiece wedding cakes for discerning couples, holiday dessert buffets and custom-themed welcome amenities.

Guests have come to know her nostalgic takes on favorite desserts, creating new memories with her combinations of flavors and unique presentation.

James Beard Award Semifinalist, Chef Evan Leichtling, Off Alley, Columbia City, Seattle

Chef Evan Leichtling was raised in the Pacific Northwest, growing up on Whidbey Island.

He spent years honing his craft in some of Seattle's best kitchens, before moving to Europe for 5 years, spending a season at 3 Michelin starred Akelarre in Spain, followed by running various restaurants in Paris.

Chef Leivhtling returned to the United States to bring back his extensive training of offal to match his love of PNW ingredients and small farms.

Since opening Off Alley in 2020 he has received various accolades and recognitions, including praise from the New York TImes and the James Beard Foundation. 20-plus years later he still loves cooking everyday in his restaurant.

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