Kaspars Award Winning Cuisine
Featuring Special Events Catering
And Event Planning
By Seattle's Premier Catering Company
(206) 298-0123



Meet Kaspar and Nancy Donier


A Thoughtful Pairing

Creating the perfect special event is an art form. Food and atmosphere are thoughtfully paired and carefully timed to reflect grace and serendipity. The same can be said for the working relationship of award-winning chef Kaspar Donier and masterful event planner Nancy Donier. The thoughtful pairing of their internationally recognized expertise draws the highest praise from thankful clients and industry peers. Kaspar and Nancy Donier are the perfect pair in which to entrust your special event.

From Zurich to Vancouver to Texas to Seattle

A Swiss Native, Kaspar Donier began his formal training as a 16-year-old chef-apprentice at Zurich’s Hilton Hotel. His culinary intuition and creative genius were rewarded with successive appointments at the Suvretta House in St. Moritz, the five-star Beau Rivage in Lausanne, and a position with Hilton Worldwide as Chef Gardemanger of The Hotel Vancouver.
While in Vancouver, Kaspar met his future wife Nancy. Nancy was working in The Hotel Vancouver’s accounting office, managing the planning and budgeting of banquets and events. A language barrier didn’t stop the Swiss chef and the lovely Canadian from laughing and flirting under the bustling ballroom chandeliers.

Nancy soon joined the respected accounting firm Peat Marwick Mitchell to work with catering businesses and upscale restaurateurs. Kaspar became Chef Saucier at The Four Seasons Hotel Vancouver, where he quickly moved up the ranks to Sous Chef and then Executive Sous Chef. Eventually, he was offered the position of Executive Chef of the Four Seasons’ Inn on the Park in Houston. The newlyweds embraced adventure and moved to Texas.

In Houston, Nancy earned her accreditation as a Certified Public Accountant, while Kaspar supervised the menu planning and food preparation for the Inn on the Park’s four restaurants and 18,000 sq. ft. banquet facilities. The couple began fine-tuning a business model for their dream restaurant.

All the while, the Pacific Northwest kept calling the Doniers. Chef Donier had developed a legendary culinary repertoire that showcased the epicurean influences of European tradition, fresh Pan Pacific fusion, and continental Texas panache. Kaspar and Nancy were ready to open a restaurant of their own, featuring Kaspar’s unique culinary signature and Nancy’s organizational expertise.

Kaspars Redefines Pacific Northwest Cuisine

Kaspar and Nancy Donier felt that Seattle reflected their collective experiences in Zurich, Vancouver, and Houston. In 1989, Kaspars Restaurant opened in Seattle to great acclaim. The Doniers offered an exquisite dining experience with innovative menus that highlighted fresh flavors and seasonings. Thoughtful staging and gracious service provided a perfect ambiance for Kaspar’s inventions.

Kaspars Restaurant became an immediate foodie favorite, enjoying years of rave regional and national reviews. Kaspars Restaurant earned awards and accolades that included a top ten ranking for more than a decade in the “Best Seattle Restaurants.” Chef Kaspar’s eye and palate for culinary innovation ensured that his menus continually evolved. Farm-to-table freshness and international sophistication found an increasingly conscientious clientele seeking organic and sustainable accountability. Kaspars embraced the challenge, once-again redefining Pacific Northwest cuisine.

A New Vision

It soon became clear that Nancy and Kaspar had a true passion for taking a client’s special events vision and making it a reality. The realization brought about a decision to shift focus from a brick and mortar dining experience to one that offered a more lengthy personal interaction, unlimited venue creativity, and endless opportunities for culinary presentation.

In July 2005, Kaspars Special Events & Catering was launched to deliver the finest event experience possible. Working with polished and tenured staff, Kaspars now orchestrates memorable events on both intimate and grand scales, from private parties for 10 to public celebrations for 10,000. Kaspars has perfected a system of extraordinary service that smoothly adapts to any place and circumstance. A fleet of catering vehicles, including a 16-foot mobile kitchen, ensures that, even off-premises, Kaspars’ food and beverages are always delivered at the pinnacle of freshness.

When Nancy and Kaspar are not producing memorable events, they love to spend time with their teenage daughters, Wendy and Liza, and their friends at home or their Springhill Farm. They enjoy traveling to discover new menu ideas and to stay up-to-date about culinary and catering trends for your next special event.

The foundation of Nancy and Kaspar Donier’s business identity is to deliver every event detail with careful thought and grace to honor every business relationship as if it were their own. A perfect pairing.