Game of Chefs 2018: Meet the Chefs!

We're excited to announce the line-up of chefs for our second annual Game of Chefs competition on July 25th! Returning champion Chef Carolyn Ferguson of Belle Epicurean will defend her title against two new challengers renowned for their passion for beautiful, soulful cuisine—Chef Varin Keokitvon ofHeartwood Provisions and Chef Wayne Johnson of FareStart! Read on to learn more about this year's chefs, The event will be emceed by the legendary Chef in the Hat, Thierry Rautureau and hosted by Tom Douglas' Hot Stove Society!

TICKETS ARE LIMITED, and proceeds will benefit our programming to build a vibrant, sustainable, and inclusive local economy. This is event is pure fun, we hope you will join us!

   Chef Carolyn Ferguson   Chef Carolyn holds the distinction of being the first female American to graduate from Le Cordon Bleu Paris with the top honor in Le Grande Diplôme. After launching critically acclaimed Maison Bleu in New Orleans, Carolyn found her way back to Seattle where, in 2005, Belle Epicurean was born with the mission of bringing an authentic Parisian Patisserie experience to the Seattle market.

Chef Carolyn Ferguson
Chef Carolyn holds the distinction of being the first female American to graduate from Le Cordon Bleu Paris with the top honor in Le Grande Diplôme. After launching critically acclaimed Maison Bleu in New Orleans, Carolyn found her way back to Seattle where, in 2005, Belle Epicurean was born with the mission of bringing an authentic Parisian Patisserie experience to the Seattle market.

   Chef Wayne Johnson   Chef Wayne is known for his longstanding commitment to training homeless and disadvantaged individuals for jobs in the culinary field. He oversees FareStart's food philosophies, concepts, and menus across all restaurant, catering, and foodservice businesses. Previously he was Executive Chef at Ray's Boathouse, Andaluca Restaurant, and the prestigious Parc 55 Hotel in San Francisco.

Chef Wayne Johnson
Chef Wayne is known for his longstanding commitment to training homeless and disadvantaged individuals for jobs in the culinary field. He oversees FareStart's food philosophies, concepts, and menus across all restaurant, catering, and foodservice businesses. Previously he was Executive Chef at Ray's Boathouse, Andaluca Restaurant, and the prestigious Parc 55 Hotel in San Francisco.

   Chef Varin Keokitvon   Chef Varin's thoughtful approach to food is demonstrated in developing menus as a collection of tastes, memories, travels, techniques, and ingredients as well as his Laotian heritage. His last tenure before Heartwood was head chef of retail operations at FareStart, where he trained homeless and disadvantaged adults while overseeing catering and restaurant accounts.

Chef Varin Keokitvon
Chef Varin's thoughtful approach to food is demonstrated in developing menus as a collection of tastes, memories, travels, techniques, and ingredients as well as his Laotian heritage. His last tenure before Heartwood was head chef of retail operations at FareStart, where he trained homeless and disadvantaged adults while overseeing catering and restaurant accounts.