Future of Diversity Guest Chef Program

This exciting program features guest chefs and artisans of color to showcase their culinary talents, delicious food and drink, and other interesting concepts at Osteria la Spiga every other month unless otherwise noted.

A short break, and back in August.
Many thanks to all who have supported our Future of Diversity program these past two years. We've made lots of friends and connections, and we've not only learned so much from our guests about their cuisines and other offerings, but have also loved hearing their personal stories about how they got to where they are today. 

With this momentum behind us, our committee is taking a little time to focus on a special project that will allow us to expand our program and reach more chefs and artisans of color to be part of this exciting series.

Stay tuned for details about our next Guest Chef event in August!

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Support & learn more about our previous Guest Chefs!

2023

APRIL GUESTS
Bakescapade and Boon Boona Coffee
Guests enjoyed a scrumptious brunch featuring Mexican-inspired "concha French toast" prepared by guest chef Karen Sandoval of Bakescapade. The brunch was complemented by delicious brews from Boon Boona Coffee.

Karen Sandoval is a gifted pastry chef who has made her mark in the culinary world with her passion for baking and her love of authentic Mexican sweets. Among other pursuits, she dedicated herself to mastering the art of making authentic Pan Dulce, with a special focus on the beloved Concha.

Efrem Fesaha of Boon Boona Coffee is committed to sharing the unique coffee and coffee traditions of East Africa — and to supporting coffee growers and their local community in the process.

2022
FEBRUARY GUESTS
Verdunville Kitchen
Verdunville Kitchen is a culinary concept bridging the passion of three sisters—Sabrina Tinsley, Executive Chef and co-owner of Osteria la Spiga; Sachia Tinsley, Executive Chef and co-owner of Peyrassol Café; and youngest sister Trisha Tinsley—their robust Verdun lineage, and their Louisiana heritage.
Watch Interview

MARCH GUEST CHEF DUO
Elvia Escobar & Jessica Juarez – Como en Casa 
Elvia and Jessica moved to Seattle 20 years ago. Each came from a family of women where cooking was their passion, and now, they consider cooking as the center point of their lives. Their goal is to give happiness through their food, and make people feel truly at home. They create traditional Mexican and Salvadoran dishes with incredible skill and flair.
Watch Interview

APRIL – SPECIAL COMMUNITY BOX
After receiving some sad very news about one of our previous guest chefs, Monica Wachira, our FOD community has pulled together to offer an exciting box full of items in order to raise funds to provide her with much needed resources. A big thank you to: Omaretta Sharpley, Chef Tina Fahnbulleh, Chef Sachia Tinsley & Sisters, Chef Wil Yee, Chef Elvia Escobar, Chef Gino García, Chef Mahogany Williams, Colina Bruce, Chefs Adama Jammeh & Oumie Sallah, Chef Natalie Evans, Chef Sabrina Tinsley, and Chef Michael Poole

MAY – GUEST MEZCALIER & GUEST CHEF
Virtual Mezcal Tasting Class & Dinner with
Mezcalier Yesenia Pimentel and Chef Ana Sainz 
Participants gained a new appreciation for Mezcal as Yesenia lead this engaging, in depth, 1 1/2 hour comprehensive course, which included tasting four different Mezcals with intriguing pairings. After the class, participants enjoyed the delicious and perfectly paired takeout dinner from Chef Ana.
View ClassWatch Yesenia InterviewWatch Ana Interview

JULY – GUEST CHEFS
Gino García & Mike Kim – MexiKo
The concept: A marriage of two cuisines and cultures to represent both a literal marriage and the journey that Gino and Mike are on to bring far-away places closer to home. Their menu featured seafood and seasonal produce in a Korean-style meal with banchan infused with Mexican ingredients and techniques for a refreshing mid-summer dinner at la Spiga.

About Gino: Gino Garcia (Mextizo) is a Latinx chef, educator, recipe developer, and writer based in Seattle, Washington. His work focuses mostly on the regional cuisines and cultures of Mexico, the Mediterranean, and the U.S. West Coast where his familial roots are.

About Mike: Mike Kim started JJANG! as a passion project and love letter to his identity, inherited knowledge, and community. Crafted and aged in the PNW, JJANG! offers Korean jangs rooted in family traditions and recipes.

AUGUST GUEST CHEF
Rachel Ranti (AKA Chef V) – Marimakan Crabhouse 
Marimakan Crabhouse specializes in cooking locally sourced PNW seafood with Southeast Asian flavors. Marimakan prepared an amazing crab dinner at la Spiga on Aug. 29th.

OCTOBER GUEST CHEF
Emme Ribeiro-Collins – chefemme.com  |  Soul & Spice Catering
Chef Emme loves to share her delicious Afro-Brazilian foods in celebration of the rich blend of cultures and food origins represented by the African Diaspora, the indigenous people of Brazil and the Portuguese colonizers. Chef Emme won the title of Food Network's Chopped Champion; competed against Iron Chef America Alex Guarnaschelli on her hit show Alex vs. America; has appeared on a variety of television shows; and has been featured in numerous culinary publications.

NOVEMBER GUEST PASTRY CHEFS
Alice McCarthy and Nirav Vashi

2021
FEBRUARY GUEST CHEF
Chef Mahogany Williams – The Pickled Chef
The Pickled Chef is your gateway to all things soulful and satisfying, and Chef Mahogany's method is simple: reimagine comfort food favorites using modern global flavors.
Watch Interview

MARCH GUEST CHEF DUO
Natalie Evans – We Be JAMin’ Bakery & Carlington Noble
Afro-Caribbean chef Natalie and her Jamaican partner Carlington Noble turned to their Caribbean roots for their 3-course takeout dinner featuring favorite foods from their childhood.
Watch Interview

APRIL GUEST CHEF
Monica Wachira – Monique's Hot Kitchen
Chef Monica's goal is to serve the best Kenyan cuisine globally that the world has ever had, using the most natural ingredients available because she believes that fresh, organic food not only tastes better, but also is healthier.
Watch Interview

MAY GUEST CHEF
Wil Yee – Memoirs of a Gay Chef and Duos Catering
Filipino-born Chef Wil Yee is obsessed about retracing his roots and is starting a cookbook series where the mission is “healing through food.” His palate is hyper refined, and his technique is impeccable.
Watch Interview

JUNE GUEST CHEF
Shaili Parekh – Earth and Spice
Chef Shaili Parekh, a first-generation Indian American, is an avid forager, fermenter, and herbalist. She puts a Pacific Northwest twist on traditional Indian flavors with flare, grace and fantasy.
Watch Interview

JULY GUEST CHEF
Jalissa Horton – Chef Jalissa Culinary Co. and Chef J Cooks Club
Chef Jalissa takes pride in preparing delicious comfort food using flavors around the world. Her southern comfort dishes reflect her family’s favorite recipes inspired by the African Diaspora. She graduated from Johnson & Wales University, with a degree in Culinary Arts, and Florence University of Arts, Italy.
Watch Interview

AUGUST GUEST CHEF DUO
Adama Jammeh and Oumie Sallah – Afella Jollof Catering
Sisters Adama & Oumie share their wonderful Senegalese and Gambian heritage through a wide variety of authentic Senegambian dishes. Afella translates to "tastes good" in the Serere language spoken in Gambia & Senegal, and Jollof is a local name given to the place.
Watch Interview

SEPTEMBER GUEST CHEF & GUEST WINEMAKER
Chef Michael Poole – Hot Chocolat
Chef Michael Poole is a retired Seattle fire officer, with more than 39 years of experience as a firehouse cook, concessionaire, and caterer. He has won several culinary awards, and is a three-time gold winner and recipient of the master’s award at the International Chocolate Salon. Chef Michael creates unforgettable delicacies that encourage you to have “just one more” again and again.

Winemaker Shae Frichette – Frichette Winery
Shae Frichette is the multi-award-winning co-owner and assistant winemaker at Frichette Winery, a limited production winery and tasting room in Washington's Red Mountain AVA. In 2013, Shae and her husband and co-owner decided they wanted to create a business that would "give them goosebumps" and joy, and Frichette Winery was born.
Watch Class & Interview

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Click below if you would like to donate to our Future of Diversity program.
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