Taichi Kitamura is the executive chef and co-owner of Sushi Kappo Tamura. He trained under his mentor Shiro Kashiba for years and worked at I Love Sushi before starting Chiso in Fremont in 2001. Almost a decade later, Taichi sold Chiso and opened Sushi Kappo Tamura with his business partner Steve Tamura in 2010.
Born in Kyoto to a family of restaurateurs, Taichi has always been very comfortable in the kitchen. He was inspired to become a sushi chef by his natural surroundings in Kyoto. It was there Taichi discovered his fascination with aquatic life. As a child, he frequently visited nearby creeks and waterfalls to examine the small fish and amphibians in the area.
Taichi lived in Kyoto until he was 16 when he became an exchange student at Lynwood High School. He then went on to earn his bachelor’s degree with a focus in international studies from Seattle University. Today he lives in the north Seattle area with his wife, daughter, and Jack Russell Terrier.
When not cooking at Sushi Kappo Tamura, Taichi enjoys spending time with his family and fly fishing in Seattle area waterways. He also enjoys eating at casual western style restaurants like Sand Point Grill that have a friendly staff and create a good sense of community for diners.
Jason Hedlund is a Principal Category Merchant of Seafood Procurement for Whole Foods Market. The New England native joined the Whole Foods Market seafood team in 2007 and has been in the retail seafood industry for 26 years. From 2001 to 2015, Jason also spent nearly every summer working salmon boats in Bristol Bay, Alaska. Even before that, while growing up on the East Coast and Europe, he frequented fish markets and spent a summer working on lobster boats. In 2023, Jason represented Whole Foods Market at the White House to celebrate the protections put in place through the Clean Water Act to protect Bristol Bay’s resources of Sockeye salmon, sustainable economies, and local communities. In his current role Jason loves connecting with the seafood fishermen and farmers who supply Whole Foods Market’s stores, and is proud to be part of a company that has industry-leading standards for seafood sustainability.
Katie is the co-founder of Tastemaker Comms, a marketing and PR consultancy dedicated to food, drink and lifestyle brands. With more than 25 years of experience in PR and integrated marketing, she is a mastermind when it comes to elevating food, beverage, and consumer lifestyle brands, companies and products and currently works with Alaska Mariculture, Chef Jamie Oliver, Pop & Sol, Nuts.com and House of Smith Wines to name a few.
Prior to Tastemaker she led Edelman’s global food and beverage sector, crafting and executing omnichannel campaigns for some of the world’s most iconic brands reaching consumer and B2B audiences including Alaska Seafood Marketing Institute, BBRSDA, Starbucks, DoorDash and more. Previously, as VP of Consumer PR for Martha Stewart Living Omnimedia, Katie managed communications for Martha Stewart, MSLO’s media properties, and her products.
Katie has worked across every corner of the supply chain, driving impactful, integrated programs supporting everything from new food product launches and chef partnerships to experiential tasting events and restaurant collaborations.
Craig Glaser is a manager and fish buyer at the world-famous Pike Place Fish Market, where he brings years of culinary expertise and a deep passion for seafood to his role. Before joining the market, Craig honed his skills as a sushi chef and worked in a variety of kitchens and restaurants, gaining a broad perspective on food and hospitality. His career reflects a lifelong dedication to quality, craftsmanship, and the joy of sharing exceptional seafood with others.
Charles Koh is a Seattle-based food writer and founder of EatSeattle, a leading food and lifestyle publication featuring dining guides, reviews, and restaurant openings. He regularly judges culinary and lifestyle events and remains active in the local food scene. He currently serves as CMO of Conscious Hospitality Group, promoting health-conscious brands.
Marisa Christenson is a graduate of the Culinary Institute of America, Hyde Park, NY with a focus and degree in Culinary Arts and Hospitality Management. Christenson is currently Director, Dining and Beverage Operations for Holland America Line, leading the dining and beverage shoreside and fleet teams in development of new initiatives, programs, and guest experience enhancements. Her oversight is specific to the overall guest experience in all onboard dining and beverage outlets. She previously spent 10 years with Nordstrom Restaurant Division, working in various markets as a regional restaurant manager, most recently the New York City flagship that opened in 2019.
Other notable experiences include: Level 1 Sommelier certification as well as being an assistant manager earlier in her career, opening the Gordon Ramsay Restaurant at the London Hotel in West Hollywood. Christenson is a native of Seattle, WA.