Seattle Top Chefs

Pam Samper

Pam Samper

Lead Chef

Growing up as a young gardener in Upstate New York, Pam appreciated early on the meaning of seasonal, farm-to-table cooking. While completing her BA at the University of Miami, she developed a love for native foods and tropical, latin-inspired cooking. Pam pursued her culinary passion under the wing of a female chef/restauranteur in Madrid, Spain and continued as an apprentice upon her return to the US at a rustic farm-inspired bistro in St. Paul, MN. After graduating from the Seattle Culinary Academy in 2003, Pam learned sustainable farm and humane animal husbandry methods at Quillisascut Farm School. Pam has worked as an Executive Chef in catering, bistro restaurants and wine bars, and more recently as a cooking instructor and personal chef. Still a young gardener at heart, she maintains a year-round, organic garden and is inspired by creative, healthy cooking. Pam is excited to share her enthusiasm for market fresh cooking at team building events with Parties That Cook!

Sally Rupert

Sally Rupert

Lead Chef

While Sally was living in Hawaii, teaching high school chemistry and competing in Ironman triathlons, she developed a deep interest in cooking nourishing, healthy food. This passion led her to Manhattan, where she studied at the vegan culinary school, The Natural Gourmet Institute for Health and Culinary Arts. After graduating and realizing that there is more to know about food than beans & grains, she gained experience in the art of meat preparations as sous chef at Tom Valenti's restaurant Ouest in Manhattan. After building her culinary skills at Ouest, Sally made her way to Seattle to become the executive chef for a prominent family. While in Seattle, Sally continued to hone her skills while working with Jason Wilson at Crush Restaurant. Sally now teaches chemistry at Lakeside High School, while keeping her love for cooking alive when teaching for Parties That Cook!

Alexandra Greenwald

Alexandra Greenwald

Lead Chef

Alexandra grew up baking fresh bread and preparing meals with her mother and three sisters. As early as high school, she pursued Culinary Arts at the Sarasota County Technical Institute in Florida where she absorbed as much as she could and co-hosted local broadcast cooking show The Key Ingredient. Continuing her education with degrees in Culinary Arts and International Baking and Pastry from the Florida Culinary Institute, Alexandra became a personal chef specializing in nutrition and healthy alternatives. She has an enthusiasm for ‘Raw’ cuisine, whole foods and ethnic flavors. Alexandra spent 3 years as Sous Chef/Pastry Chef at a local sustainable restaurant in the Hamptons before moving to Seattle to explore its vibrant farmer's markets and local food scene. Alexandra just returned from sailing the seas as Pastry Chef aboard the American Safari Cruise Vessel, The Quest, and brings enthusiasm and years of expertise to Parties That Cook.


4 Cities, 12 years, 50,000 Guests, A Million Memories!