Siiri Sampson is a Seattle, Washington native with a diverse background spanning multiple industries. After years of living and eating in the Emerald City, Siiri moved on from her marketing strategy career to dive into a self-guided, DIY culinary school. Under the mentorship of Seattle's award winning chefs such as Tom Douglas, Brendan McGill and Thierry Rautureau, she spent several months in some of the best kitchens in Seattle before buying a one-way ticket to Spain for a deep cultural immersion. Siiri learned from the chefs, farmers, butchers and wine makers that are the backbone of Spain's rich and vibrant tradition, leading the charge in the current progressive food scene.
Upon moving back to the United States, Siiri joined The Willows Inn on Lummi Island as the chef of the AM and Midday programs. There she worked with Chef Blaine Wetzel to expand offerings and educate guests both in the kitchen and on the farm.
After two adventurous years at The Willows, she is now privately consulting and teaching. Ultimately, her focus is on food fundamental education: the mechanics of ingredients, efficient techniques and “instinct cooking” based on ratios and common sense. What it boils down to, for Siiri, is helping others feel empowered in the kitchen, without spending more time, money or energy than necessary.