SEATTLE — At the beginning of 2025, the Seattle Convention Center (SCC) hired Amelia Warfel, a specialist in inclusive F&B, Chef de Cuisine Dietary Specialist. According to the SCC, it is the first convention center in the U.S. to bring on a dedicated dietary chef.
Trade Show Executive’s Young Professionals Corner connected with Amelia to learn about her work and get advice for organizers who want to offer more inclusive F&B.
ANDREW: Why is it important to you to ensure that every guest experiences exceptional, personalized dining?
AMELIA: For me, food has always been about connection — it’s how we celebrate, comfort and bring people together. Everyone deserves to be part of that experience, regardless of allergies or dietary restrictions.
I never want someone to feel singled out or limited by what’s on their plate. My goal is to create meals that are equally delicious and thoughtful for every guest, so no one feels like they’re missing out. That’s what “inclusive dining without compromise” really means to me.
ANDREW: Why do you think there is a growing demand for inclusive dining options?
AMELIA: People are becoming more aware of how food impacts their health and well-being — and that awareness has led to more intentional eating.
There’s also a growing understanding that dietary needs aren’t “preferences”; for many, they’re essential to feeling their best or staying safe.
Event organizers and chefs are recognizing that, too. It’s not just about accommodating; it’s about respecting and celebrating everyone’s unique needs.
ANDREW: What attracted you to the SCC?
AMELIA: What really attracted me to the SCC was the opportunity to make an impact. It’s a space that hosts people from all over the world, and I saw a chance to bring inclusive dining to a much larger stage.
SCC has a strong culture of hospitality and creativity, and from day one they’ve supported my vision of making dining accessible to everyone. It felt like the right place to grow something meaningful.
ANDREW: How is this venue leading the charge in culinary inclusivity?
AMELIA: SCC is setting a new standard. We’re not just reacting to dietary requests — we’re planning with them in mind from the start.
Our menus are built to be flexible and thoughtful, whether that means offering vegan and gluten-free options that feel elevated or ensuring allergen-free meals are just as creative as anything else on the menu. There’s also a focus on multicultural inclusivity, representing a wide range of cuisines that reflect the diversity of our guests.
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ANDREW: Have you encountered any challenges in your role? If so, how have you overcome them?
AMELIA: Definitely. Managing so many unique dietary needs at a large scale can be complex — there’s a lot of coordination, cross-communication and problem-solving involved.
My background in education has really helped here; it taught me patience, empathy and how to think through challenges logically but compassionately. I’ve learned to approach every event as a learning opportunity and to keep communication open with both our team and clients.
ANDREW: What trends have you seen in event catering since joining the SCC?
AMELIA: There’s a noticeable shift toward wellness-focused and plant-forward menus. Guests are looking for food that not only tastes good but makes them feel good.
I’ve also seen more interest in globally inspired dishes — people want authenticity and flavor diversity. And, of course, inclusivity has become a major priority. It’s exciting to see the industry evolve in that direction.
ANDREW: What advice would you give to a show organizer who wants to begin exploring inclusive dining options?
AMELIA: Start by opening the conversation early with your culinary team. The more we know ahead of time, the better we can plan and create something seamless.
And don’t be afraid to ask questions — every event is unique, and collaboration is key. Inclusive dining doesn’t have to be complicated, but it does have to be intentional.
ANDREW: Are there any events that were especially fulfilling to work with this year — if so, why?
AMELIA: Yes — there was one event where we provided meals for an attendee with 18 different allergies across multiple meals in the same week.
It was definitely a challenge, and at times overwhelming, but also incredibly rewarding. Seeing how happy and appreciative the attendees were made; it was all worth it.
It really pushed me creatively — thinking on the fly, finding substitutes that didn’t sacrifice flavor and ensuring everyone could enjoy their meal safely.
ANDREW: What do you believe is the future of event F&B, and what should organizers look out for next year?
AMELIA: I think the future of event food is all about customization and care. Guests expect — and deserve — options that meet their individual needs while still delivering a memorable dining experience.
I see more venues following SCC’s lead by building inclusive dining practices into their foundation, not as an afterthought. And sustainability will continue to play a big role — from sourcing local ingredients to reducing waste through smarter menu design.
ANDREW: Is there anything else you would like to add?
AMELIA: Just that inclusive dining isn’t a trend — it’s a movement toward equity and respect in the culinary world. Food is such a universal joy and everyone should be able to experience it fully.
I’m honored to help lead that effort here at SCC and to be part of something that’s making a real change in how we think about hospitality.
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