We caught up with the brilliant and insightful Liz Philpot a few weeks ago and have shared our conversation below.

Liz, thanks for joining us, excited to have you contributing your stories and insights. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

In my earlier years, I found myself immersed in the world of competitive ice dancing, where the pressure surrounding food choices was a constant stressor. It was this passion for both precision and culinary delight that ultimately led me to pursue a culinary education at Le Cordon Bleu in Paris after my ice skating days came to a close.

Upon graduating from culinary school, I found myself at a crossroads. The traditional path in the food industry seemed one-dimensional, with late nights and unprofessional behavior in commercial kitchens not aligning with my vision of an ideal lifestyle. Instead, I made the unconventional choice to pivot towards business school, delving into the corporate world for nearly seven years.

However, it was a pivotal decision in 2014 to break away from the corporate grind and embark on a year-long journey throughout Europe that truly altered my trajectory. Living in various countries such as Montenegro, Croatia, Italy, The Netherlands, and France, I fell head over heels for food tourism—an immersive experience that allowed me to connect deeply with people from diverse cultures through our shared love for gastronomy.

During my travels, I started a blog, delving into the intricate world of food production in the Pacific Northwest. I was astounded by the richness and diversity of our local food industries. Exploring numerous food experiences abroad, from supper clubs to market tours, I realized the profound potential for connecting people with culinary professionals outside of traditional kitchen settings.

Upon returning to Seattle in 2015, I sought to blend my newfound passion for food tourism with my culinary background. However, I found that existing food tours primarily focused on history and entertainment, lacking the authentic voice of the culinary professionals shaping Seattle’s vibrant food scene. This realization sparked the concept for Eat Seattle Tours—an initiative aimed at authentically sharing the stories of small food businesses through the eyes of seasoned chefs.

Recognizing that many local artisans were too preoccupied with the daily operations of their businesses to engage in storytelling, I saw an opportunity to bridge this gap. By having chefs lead the tours, we could offer a more immersive and genuine experience for both locals and visitors, fostering a deeper connection with Seattle’s culinary landscape.

Today, Eat Seattle Tours is team of chef guides with diverse culinary backgrounds, each passionate about showcasing the rich tapestry of flavors and stories woven throughout our city’s food scene. Our mission remains rooted in celebrating the unsung heroes of Seattle’s culinary community, one delicious story at a time.

Liz, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

outlined in my previous answer

Do you have any insights you can share related to maintaining high team morale?

Starting a small business entails unforeseen challenges, but the joy lies in collaborating with an exceptional team toward a common goal. Effective communication, trust, and respect are vital. Our core values, encapsulated in ‘TEACH’ (Teamwork, Positive Attitude, Always Learning, Customer Commitment, and Having Fun), guide us. These values foster high morale and a culture of excellence, innovation, and shared success.

Can you tell us about a time you’ve had to pivot?

When I initially launched Eat Seattle, our offerings included both cooking classes and food tours. While the cooking classes served as a means to stay active during off-peak seasons and engage our chef team, we soon realized that managing two separate businesses posed operational challenges. Despite efforts to integrate them, the models didn’t synergize as effectively as anticipated. Amidst the COVID-19 downtime, we seized the opportunity to reassess our strategy. Recognizing the greater demand for food tours during this period, we made the decision to pivot our focus solely towards them. This shift not only allowed us to streamline our operations but also reinforced our commitment to delivering exceptional experiences where they were most needed- to support small food businesses.

Contact Info:

• Website: eatseattletours.com
• Instagram: eatseattletours
• Facebook: https://www.facebook.com/eatseattletours
• Yelp: https://www.yelp.com/biz/eat-seattle-tours-seattle
• Other: Our tours include: Market Tour of Pike Place Coffee Crawl and Morning VIP Tour of Pike Place Market Happy Hour Tour- launching in April Street Food Tour of South Lake Union