OUR TEAM

Anthony is an accomplished hospitality leader with over two decades of experience spanning luxury hospitality, hotels, restaurant operations, and special event management. Anthony brings a deep passion for service, people, and innovation to everyone he serves.

Anthony is from the Philadelphia area and attended the Culinary Institute of America in New York. He spent almost ten years in Washington, D.C. working at hotels and restaurants prior to moving to Seattle. Before stepping into the CEO role, Anthony played a vital part in Kaspars’ operational growth as General Manager, where he oversaw team development, client relationships, and event execution at some of Seattle’s most iconic venues. Anthony is known not only for his operational expertise but for fostering a people-first culture. His commitment to elevating guest experiences while empowering hospitality professionals continues to shape the future of Kaspars and Seattle’s event industry.

Whether curating unforgettable events or mentoring the next generation of hospitality leaders, he remains dedicated to excellence with heart. Outside of work, Anthony is a married and a proud father of two. He spends time outside of work with friends, cooking, watching sports and playing golf. GO EAGLES!

Trina brings with her a wealth of experience in the world of fine dining, large-scale banquets, and high-volume operations. Her leadership background and passion for delivering exceptional guest experiences make her a fantastic fit for our team.

A proud Seattle native, Trina has built an impressive resume across the West Coast, sharpening her skills in Vancouver and Southern California before making her way back home. Her diverse background across dynamic hospitality markets has shaped a well-rounded, thoughtful, and driven leader.

Beyond her impressive professional background, Trina is a proud Seattle sports superfan – from the Seahawks to the Mariners and everything in between – and is a devoted cat enthusiast and rescuer. If you are not sure if either of these statements are accurate, ask two of her cats, Bobby Wagner (Wagz), and Luke Wilson.

Derek is a Seattle native with a true passion for food. After receiving his Culinary Arts degree from Seattle Culinary Academy, Derek started at Kaspars in 2011 as a Prep Cook. With his talent and leadership, he worked his way up to the Sous Chef position.

In 2022, after a brief stint running the kitchen at the Facebook Campus, Derek returned to Kaspars to lead the culinary team as Chef de Cuisine. Outside of work, Derek loves spending time with his wife and his cat, and enjoying his other big passion besides cooking – the Seahawks!

Dan was born and raised in Rhode Island and attended Johnson & Wales University in Providence, where he met his wife. After graduating, he packed up his 2001 Honda Civic, drove across the country to Washington State, and never looked back.

His culinary journey began at the renowned Salish Lodge & Spa, where he discovered his passion for food and cooking. Since then, Dan has gained extensive experience in catering and large-scale events, continually refining his craft and leadership in the kitchen.

Outside of work, Dan enjoys spending time with his family, working out with friends in the early mornings, and exploring the outdoors – usually while engaged in some form of physical adventure.

Shannon McCormick has been inspired by food before she even received her first EZ-Bake Oven. Before moving to Seattle, Shannon served as the General Manager and Senior Event Planner for a catering company in Brooklyn for 7 years where she specialized in customizing menus and events for a wide variety of clientele.

Shannon is thrilled to be a part of the Kaspars team, creating memorable events that reflect each client’s vision and personality. Shannon enjoys working in new and unconventional venues and is excited to delve into the exciting new array of event spaces here in the Puget Sound region. Away from work, you will find her out exploring the beautiful parks and playgrounds of the Pacific Northwest with her daughter.

Sara’s passion for travel, food, and wine has shaped her dynamic career in the event and hospitality industry. After earning her BA in Psychology from the University of Washington, Sara’s curiosity led her to explore the world, immersing herself in diverse culinary experiences along the way. Her dedication to mastering the art of food and wine led her to the Court of Master Sommeliers program, where she honed her expertise in fine dining and wine pairings.

Sara’s professional journey includes working with renowned restaurants in Seattle and Hawaii, designing exceptional events, and curating bespoke menus for various occasions. Today, she applies her skills as sales manager for Kaspars, crafting memorable experiences for clients. Outside of work, Sara enjoys spending time with her family, hiking, paddle boarding, and skiing—seeking new adventures year-round.

Lynne has years of experience in catering and special events for a wide variety of clientele. She has built a reputation for outstanding customer service and meticulously executed events.

As a founder and former owner of one of Chicago’s leading high-end catering companies, one of her most notable clients includes a former president of the United States! Whether she is designing an intimate donor dinner for 20, a gala fundraising auction for 500, or breakfast for 6,000 corporate employees, Lynne is passionate about working closely with clients to turn their ideas into fabulously successful events.

When she’s not at work, Lynne loves growing tomatoes and dahlias, cooking for family and friends and trying new restaurants.

Jen is from England originally and made the ‘big leap across the pond’ in 2022 to join her husband in Seattle (she even flew her dog over!) She joined the Kaspars Family in June 2023. Inspired by planning her own 21st birthday party in 2006, Jen started her career in event planning in 2008.

When you meet Jen, a self-confessed foodie, her passion for events and catering is self-evident. She loves nothing more than providing a personable, well-organized and memorable event for her clients, always striving to go above and beyond. Her motto is “there is never a problem, only a solution.” Starting her career in London, Jen has worked for some of the most prestigious caterers and venues in the UK and specifically London. Jen has 16 years of experience in catering and event planning and has worked with a varied range of clientele.

Her most memorable time was planning events for the London Olympics 2012 and working with Madonna! Outside of work, Jen loves nothing more than spending quality time with her baby boy, husband and fur baby. Growing her own vegetables, paddleboarding and throwing BBQ’s are her biggest hobbies, alongside travelling as much as she can!

Throughout the last 16 years, Mary has been gaining valuable knowledge and experience in the restaurant and hospitality industry. After working seasonally for nine years and assisting a large team with the retirement party for David Ortiz, Mary went back to her home state of Michigan and received a BA in Communications and Event Management, all while also opening two new restaurants in her hometown.

Upon graduation, Mary relocated to Seattle to open a steakhouse in the heart of downtown where she was part of a dynamic team, providing not only exceptional dining experiences, but also worked on numerous events for some of Seattle’s sports’ royalty. Mary’s professional experience includes opening restaurants, galas & fundraisers, weddings, corporate and private events. When she’s not working, Mary enjoys travelling, spending time with her family and friends, and finds any excuse to go out for a great meal or glass of wine.

Saira’s love of all things culinary and events started at a very young age. Her family began opening restaurants in the Seattle area over 30 years ago, so naturally her first job was hosting as a tween. Becoming an event planner wasn’t on Saira’s mind until after she graduated from college in 2020. She decided to channel her appreciation of different cultures and building relationships with people into her career and hasn’t looked back since.

After spending six years as a wedding planner in the Pacific Northwest, Saira went back to her roots in the culinary world with Kaspars, where the opportunity to work with clients on their special day is still ever-present.

Outside of work, Saira loves spending her time with her husband and kitty, Soda. She’ll never say no to a concert, hosting friends, or happy hour with girlfriends either!

Margaret was introduced to the world of catering working as a server for three years when she moved to Seattle in 2016. With a decade-long career as a dance artist and teacher, she loves the excitement and entertainment of events that evoke a similar energy to performing. Her administrative experience comes from years working in dance studio offices and directing dance companies and performances.

She is now excited to support the events teams with her administrative skills as Office Coordinator. Outside of Kaspars, Margaret stays involved in the Seattle dance community, and you can find her performing, teaching, taking classes and attending shows. She also loves the beach, drinking wine, and hosting friends!

Megan is an accomplished hospitality leader with experience spanning restaurant operations, multi-unit management, non-profit oversight, and city development. Prior to joining Kaspars Catering & Events, Megan spent many years with Feedme Hospitality, where she oversaw operations at Market, Potlatch Bistro, and Shore Pine Coffee & Gelato in Edmonds, Washington. During her tenure, she partnered on labor forecasting, compliance, and staff development initiatives, as well as companywide operational standards.

Megan is also deeply engaged in nonprofit and community initiatives, including her work as Board President of Washington Vocational Services (WVS) and member of the City of Everett Community Development Advisory Council (CDAC). Through these roles, she has helped support workforce development programs, guide community funding decisions, and strengthen local resources for families and small businesses. Megan brings the same people-first approach and operational expertise to her nonprofit work, ensuring that initiatives are both impactful and sustainable for the communities they serve. Megan is also a very proud mom of three who enjoys cooking, staying active in her garden, and spending time with friends and family.

Mia grew up in Seattle, not far from Kaspars headquarters in Magnolia, where she first found her passion for hospitality working as an event planner for a local catering company. Mia continued her career in the wine industry in Washington, working for a private wine company and a wine marketing agency, where she handled beverage operations and winery recruitment for Taste Washington.

Mia is thrilled to return to her Magnolia roots and be a part of the Kaspars team. When not at work, you can find her cooking for friends & family, gardening in her backyard, and hunting down vintage finds around 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 where he met his future wife, Nancy.

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.

In Houston, Kaspar supervised the menu planning and food preparation for the Four Seasons Hotel. That’s when he and Nancy began fine-tuning a business model for their dream restaurant.

Kaspar and Nancy returned to the Pacific Northwest in 1989 to open a restaurant of their own, featuring Kaspar’s unique culinary signature. In 2005 Kaspar’s Restaurant became Kaspars Catering & Events, offering the same innovative and celebrated food and service that Seattle had come to love.

Today, Kaspar is enjoying a well-earned retirement, spending time on his farm and embracing a slower pace of life while remaining proud of the culinary legacy he helped build

Nancy began working in The Hotel Vancouver’s accounting office managing the planning and budgeting of banquets and events when she met Kaspar. She later joined the respected accounting firm KPMG to work with catering businesses and upscale restaurateurs.

After getting married, Nancy embraced adventure and moved to Texas after Kaspar was offered the position of executive chef of the Four Seasons Houston. While there, she earned her accreditation as a certified public accountant. Soon thereafter, she and Kaspar began fine-tuning a business model for their dream restaurant. They returned to the Pacific Northwest to open their restaurant, utilizing Nancy’s organizational expertise.

While Nancy is now retired, she continues to serve as a proud ambassador to Kaspars. She loves spending time with her friends and daughters, Wendy and Liza, and enjoys traveling while staying up-to-date on catering trends for your next special event.