Dame Diana Dillard
She was a culinary hero prior to the pandemic and now, as an educator, she continues her heroic efforts on the educational frontlines teaching her classes in a new way –remotely– and training her students for what people are calling the new normal or the now normal for the future of the foodservice and hospitality industries.
Teaching in the new or now normal is not for the faint of heart, but for those who are creative and have the talent and resiliency to master new ways successfully. And Seattle Dame, Diana Dillard, former Chapter President and current Chapter Secretary, has all the right stuff to do it all!
A proud Seattleite through and through, she graduated from Roosevelt High School, and as she says, “Meandered lacking passion through a few years of traditional college.” Then, she found her calling in the culinary arts. She was accepted to and graduated from the prestigious Culinary Institute of America (CIA) then landed a plum job as Executive Sous Chef at the Banker’s Club in Miami, Florida where her skills and knowledge grew exponentially.
A circuitous route brought her back home to Seattle and provided another great career opportunity, working at the former widely-acclaimed fine-dining restaurant, Fullers, at the downtown Seattle Sheraton Hotel. While there, the opportunity of a lifetime happened. She was asked to be part of the all-female culinary team traveling to the Soviet Union as guests of the Republic of Georgia, the first American chefs to visit the Soviet Union. Noted New York Times reporter, Marian Burros, and a Times photographer traveled with them and chronicled their Northwest inspired meal preparations.
The next chapter for Diana, opening the much loved Rain City Grill restaurant on Capitol Hill with her husband and CIA classmate, Tom. After four plus years of ownership they sold the restaurant and charted a new course — exploring food throughout Europe with their 10-month old baby in a backpack. But these plans were interrupted by an offer for Diana to be a culinary instructor at Seattle Community College in the expanding Seattle Culinary Academy. She taught at the Academy for 15 years and during that time earned a teaching degree. Along the way, Diana had a hard fought battle with breast cancer, but happily, she won and today celebrates 17-years as a survivor.
Over the last 14 years, Diana has trained many students at Shorewood High School running the Special Events/Catering Business Curriculum as well as teaching foods and nutrition along with cuisines and cultures as occupational education courses.
Diana’s career highlights are many. She co-authored the popular cookbook “Entertaining Simply” with John Sarich, former Culinary Director of Chateau Ste. Michelle winery; cooked for famous people – Elton John, Michael Jackson and the King of Brunei; appeared in a TV commercial and has done promotional work for the Char Broil Grill Company; taught classes in Santiago Chile and studied on scholarship at the Beringer School for American Chefs with Grande Dame Madeleine Kamman.
There is no truer example of a Dame than Diana Dillard. We salute her and honor her as a Dame and frontline educational hero.
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