If the future is now - Executive Chef Molly De Mers just might be in the lead to run the world. Or, at the very least, set landmark new culinary creativity and sustainability standards to inspire future generations.

She’s the first female executive chef to open a major professional sports arena. And not just any arena - Climate Pledge Arena in Seattle - the most sustainable arena in the world. She’s also a force - exceptionally capable, charismatic and utterly passionate about all things food. Chef Molly is sharing a story of elevated event food and sustainability with the masses.

But just how did this landlocked Nevada native help lead the green movement in the Emerald City? We sat down with Molly for Spiceology’s Periodically Inspired interview series that dives deep into a chef’s psyche to talk about inspiration, process, running an arena, meditation, and a lot more. Read the full interview and get to know her below:

People around you, music, books, travel, research - where do you find inspiration when you create new dishes?

“Traveling - I love to go and immerse myself in other cultures. That creates instant inspiration. On a day-to-day basis, I’m a huge fan of water, and I’ll get in the water and on my paddle board and meditate. I’m big on self preservation and meditation. Once I do that the ideas just flow.”

When did you first find a love of cooking?

“I was a child wanting to be around my French Canadian grandparents all the time - especially while they cooked because it brought people together. I grew up eating oxtail, abalone and cow tongue sandwiches - very French Canadian and humble food. I became consumed with cooking by the time I hit 15. I became obsessed with creating experiences that would move people.

The number one thing for me is to be genuinely passionate about what I’m doing. If I’m not connected to the project or dish, it's an uphill battle. I need to feel connected, and so far at Climate Pledge Arena, it’s been a playground. To be honest, I want to pinch myself every day.”

What advice would you give a chef just starting out?

“Stay true to who you are, and stay genuine to why you’re doing it. Just because you might not work or look like everyone else doesn't mean you’re wrong. Be humble, ask questions and trust yourself.

I also would say it’s ok to save your money and get mentored. You don’t have to do culinary school - just get with the right people and stay with them. If I could do it over, I wouldn’t go to school.”

Do you feel competitive with other chefs?

“I know they exist around me, but I’m never really looking at them. But I am over-the-top competitive with myself. And I had to fall on my ass and humble myself, and I learned that if I take care of myself mentally, and stay true to what creativity I want to put out, people will want to collaborate with me. And collaborating with other chefs is way more my style than competing with them. Let's collaborate and make cool stuff happen.

At Climate Pledge Arena, we are leading a staff of 620 F&B employees, within that are 125 cooks, 10 junior sous, and 6 sous chefs. This is a huge operation that requires so many moving pieces, we are nothing without our staff.

The most important part is hiring people smarter than me, and creating strong leaders to execute the vision, and folding them into the purpose. Being back of house has a high burnout rate because of the high intensity of the job and just overall horrible work economy. But we've been able to keep 84% of our staff - and I give a lot of credit to Tod Leiweike who has been a huge mentor to me.

I’ve learned from him that when you put people before profit - profit follows. What we’re doing here requires so many talented people. And those people need to be seen and heard. That really ignited the change for a more cohesive work environment where traditionally it was overlooked.”

Walk me through your typical event day.

“I come in for meetings in the morning. Then I check on the pulse of things with the chefs, check on VIP projects that are coming to fruition that night, and I block out two hours where I’m in the kitchen cooking and during that time, you can’t get me - that’s my zone time.

Then before the event starts, we do a prep rally with the staff where we start with purpose, then do team breathing exercise. From there people are a go - doors open from top to bottom. First period I’m hitting the marketplaces, suites, clubs, catering, and VIP locations, then continue my rounds during the game.

By the third period I sit up in the bleachers, have the wind down moment, then break down starts after the game. At the end of the game I always joke that if you just look up - you can see me.”

What flavor trends are you seeing in event menus?

“Zero-proof concepts for the sober curious. People want to socialize without the consequences of alcohol, and we’re being more playful with that opportunity.

Also, big umami in dishes, but people want a genuine experience. Like honor the mushroom without making it unrecognizable.”

What’s one of your favorite ingredients to cook with and why?

“Lemons - because lemon brings and brightens everything up. We fold it into almost everything here - the zest, rind, the juice - I’m always reaching for lemon.”

What’s a technique or trick you learned along the way that even home cooks could use?

“We take all leftover chopped up herbs and freeze them into ice cubes. So if we have a pasta dish, those herb cubes get dropped into sauces. We also save Parmesan rinds and throw them into poaching liquids. We’re trying to be way more creative with food waste.

I understand the gravity of our sustainability goal and the responsibility that come with it, and I’m a truth seeker. This platform isn't to say we know everything, but rather to bring great minds together and help change things. I hope that what we shed light and awareness to more people so it can start to become a standard.”

What do you consider a chef’s role to be within the community?

“It’s important for us as chefs to drop the wall between guests and invite them in on the story. When creating the food program for Climate Pledge Arena, we invited 48 local small businesses to build this with us; this is an extremely collaborative project and the community feels that. This truly feels grass roots, and when guests come through these doors for whatever event, I hope they also feel that.”

Favorite dish to cook for yourself?

“I am such a sucker for a good piece of bread, brie, salami, some arugula - maybe some grapes - just salami and good cheese is the best.”

Favorite dish to cook for friends and family?

“I love doing just a huge grazing table with meats, tapenades, colors - just people gathered for meal time - that feeds my soul.”

What are your breakfast, lunch and dinner restaurant recs when in Seattle?

“If it’s your day off - do breakfast in bed. For lunch hit up Dreamland Bar & Diner - it's cool and eclectic but casual. Then for dinner go to How to Cook a Wolf or Damn the Weather.”