Who I Am

Chef Lesa Image


“I believe that some of the best food on earth is found right here in the Northwest. I also believe in celebrating that bounty, so I source the food for my clients the smart way: I buy from local producers who use sustainable practices, shop at the local farmers’ markets and work with my clients’ Community Supported Agriculture (CSA) subscriptions. I also support artisan food crafters from around the world; my passion lies in blending Northwestern flavors with international cuisine.”


 Lesa Sullivan-Abajian has over twenty years of experience in the Seattle food community. She is an alumna of Seattle Central Culinary Academy, class of 1998.

Chef, Communicator, Collaborator

Lesa first entered the Seattle scene as a student intern writing copy for Mauny Kaseburg on KUOW’s Food Bites, and later for ChefShop.com, Seattle’s first online specialty foods import store. She was the foods director for Wild Salmon Seafood Market for three years, and then worked her way on to the restaurant line at local favorites like Cafe Septieme, CHOW restaurants and Kaspar’s on Lower Queen Anne.

She has worked as a chef instructor at FareStart’s job training program, 21 Acres, Sur La Table, PCC Cooks, Pacific Culinary Studio, and Chefshop.com. She has also worked as a volunteer chef instructor for Seattle Farmers Markets Association, FORKS/Chefs Collaborative, Seattle Tilth, Solid Ground’s Share Our Strength, as a chef and organizer for Food Lust, Eat Local Now and Sustainable Ballard, and as a board member for FORKS and Cascade Harvest Coalition.

Hundred Mile Diet

After attending a professional development program at Quillisascut Farms, she hatched her small business plan and opened LesaCooks.com Personal Chef Service in 2007. It was the first small business of its kind to adopt the Hundred Mile Diet, a pledge to cook and work with almost all-local ingredients. LesaCooks.com has grown from a small, mostly “word-of-mouth” service to a well-recognized name in the Seattle personal chef scene and local food movement.

Compassionate Care Through Cooking

In 2012, Lesa lost her husband in a rock climbing accident. As she struggled to make sense of her new reality, she realized that the bereaved have a need for specialized food care, as do folks who are at the end of their lives. There are currently very few professional services that address eating issues for terminal patients and their surviving loved ones. In the last ten years, Chef Lesa has made Compassionate Care Through Cooking a cornerstone of her service. She has cooked, cared for, and nurtured many families through their end-of-life-processes.


 

 

 

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