A Seattle native with deep roots in the city’s culinary community, James Huffman is the first Seattle-born executive chef in Canlis’ 75-year history. His appointment marks both a continuation of the restaurant’s legacy and a renewed commitment to Pacific Northwest seasonality, hospitality, and local sourcing.

Huffman joined Canlis in 2016, working his way up in the kitchen. Along the way, he helped shape menus during one of the most dynamic periods in the restaurant’s history, collaborating closely with trailblazing chefs while developing a voice rooted in place, product, and people. Before Canlis, Huffman honed his craft at Café Juanita and Purple Café and Wine Bar, building a foundation in refined technique and thoughtful, ingredient-driven cooking.

For Huffman, hospitality is inseparable from sourcing. He is deeply committed to supporting local farmers, fishers, and makers, and to using Canlis’s platform to champion what Pacific Northwest cuisine is—and what it can become. His menus lean heavily into seasonality, clarity of flavor, and a sense of quiet confidence, balancing innovation with reverence for Canlis traditions.

The products Chef Huffman selects from ChefShop reflect this approach—ingredients chosen not for trend or novelty, but for integrity, flavor, and the relationships behind them.