Premier Chefs Dinner raises record $775,000

Hutch News

Premier Chefs Dinner raises record $775,000

'Top Chef Master' star Rick Bayless enticed the culinary crowd to bid high in support of immunotherapy research at Fred Hutchinson Cancer Research Center

May 31, 2013
Premier Chefs Dinner photo

Behind the scenes at the Premier Chefs Dinner: From left, Chefs Scott Staples, Robin Leventhal, Rick Bayless and Daisley Gordon

Photo by Phototainment

The 22nd annual Premier Chefs Dinner raised more than $775,000 in gross proceeds in support of immunotherapy at Fred Hutchinson Cancer Research Center—a record for the event.

Bravo's Top Chef Master, author and James Beard award-winner Rick Bayless offered a keynote address alongside 12 headliner chefs at the annual culinary benefit held May 19 at Sodo Park by Herban Feast in Seattle.

Sharing the story of his sister's cancer diagnosis and treatment, Chef Bayless thanked Fred Hutch's Dr. Stan Riddell for a lab tour and discussion of immunotherapy research; he also thanked the crowd for its support of "this amazing cancer research center."

Bidding war for Bayless' donation

Bayless' donated auction item—a trip for six to Chicago, including dinner at his upscale Topolobampo restaurant and a culinary tour of his home—drew frenzied bidding and sold for $35,000. It was the largest single draw for a donation. The "Help the Hutch" portion of the evening raised more than $600,000 with the help of a generous $250,000 challenge gift to benefit immunotherapy research from the Anduin Foundation.

Serving a sumptuous four-course dinner were local chefs Greg Atkinson, Restaurant Marché; Eric Donnelly, RockCreek; Jim Drohman, Le Pichet and Café Presse; Josh Henderson and Brian O'Connor, Skillet; Phil Lehmann, Poppy; Kim Mahar, RN74; Brendan McGill, Hitchcock; Holly Smith, Café Juanita; Jason Stratton, Spinasse; Jelle Vandenbroucke, ART Restaurant; and Rachel Yang, Joule.

Hosted annually by the Premier Chefs Dinner Advisory Board and the Magnolia Guild, Premier Chefs Dinner has raised more than $4.5 million over the years. For more information, visit

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