Chef Traci Post
Traci Post believes in surprising and delighting guests with amazing, wholesome, nurturing culinary experiences that become the catalyst for relationships or the focal point of family gatherings and holiday celebrations.
As owner and head chef of Seductive Specialty Foods Inc. and Succulent Catering for the last five years, Traci prepares hundreds of custom meals a month for her loyal Seductive Suppers Personal Chef clientele, bottles a popular line of specialty foods, creates dozens of unique catered culinary experiences for Seattle's most discerning hosts, and teaches simplified seductive entertaining concepts to a waiting list of aspiring home chefs. She is constantly researching and experimenting with new ingredients, sources and methods. Renowned for her boundless energy and genuine passion for teasing and pleasuring the palate, Traci recently launched the Seductive Dinner Party Pop-Up at Pike Place Market's Goodwin Library, which highlights the sensual nature of particular recipes and the extraordinary potential of simplified preparation and artful presentation.
After a fast track career in high tech public relations, Traci left the trappings of her early success and apprenticed in the kitchens alongside of several well-respected chefs in California and Washington, including local favorite Harvest Vine. She's traveled the world - from South America to Southern France to Italy - in search of creative sensory fusion. After a successful debut with Meals to Remember, Traci is finishing a second cookbook revealing the seductive powers of food and dining ambiance. And, because sleep is over-rated, Traci is soon launching a non-profit meal outreach program benefiting families dealing with Alzheimer's Disease.
Chef Karen Nelson
Karen Nelson understands food as a pillar of family and community, and loves to help others cultivate a holistic passion for tasty meals that feel fun to make while utilizing local and seasonal products.
This enthusiasm for food preparation and production can be traced to childhood, raised on daily lessons by her mother, a home economics instructor, and her earliest memories in the fields and orchards of her mother’s family farm, Nelson Ranch, in Tenino, Washington. World travel and serving immigrant communities in her social work career, fanned her interest in the universal experience of sharing good food and, in 2012, she decided to rededicate herself, and enrolled in the Seattle Culinary Academy.
Since then, Karen has worked in restaurants such as Lark, The London Plane, and Harvest Vine, as well as in the catering kitchens of Lisa Dupar and Chef Traci’s Seductive Specialty Foods. Now, Karen is also directly involved in the family’s Nelson Ranch, where she hosts dinners and special events.