Chef Bridget Charters is a highly respected culinary instructor based in Seattle, celebrated for her deep expertise in Italian and French cuisine and her long-standing commitment to culinary education. With decades of professional experience, she has become a central figure in Seattle’s cooking community through her teaching at Hot Stove Society, the acclaimed cooking school founded by Chef Tom Douglas.

Charters spent years living and cooking in Italy, where she developed a strong foundation in traditional Italian cooking. This hands-on experience abroad shapes her warm, detail-focused teaching style.

At Hot Stove Society, she leads popular classes on everything from hand-rolled pasta and risotto to French pastry techniques, soufflés, and regional European specialties. Her approachable yet rigorous instruction has helped countless students build confidence in the kitchen.

In addition to her local influence, Chef Charters has played a behind-the-scenes but pivotal role on the national culinary stage. For over 15 years, she has been a key back-of-house support chef at the Aspen Food & Wine Classic, one of the most prestigious culinary events in the U.S. There, she works closely with top chefs presenting on stage—helping coordinate prep, timing, and execution to ensure seamless demos and tastings. Though not always in the spotlight, her work is vital to the success of the event and widely respected by her peers.

Known for her humility, precision, and joy in teaching, Chef Charters continues to inspire a new generation of home cooks and culinary professionals with her passion for real food, technique, and tradition.