Chef and Owner
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.
Owner and Everything Else!
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.
When not producing memorable events, Nancy loves to spend time with her friends and daughters, Wendy and Liza. She enjoys traveling and staying up-to-date on catering trends for your next special event.
Anthony is melding the historic Kaspars' name with new and exciting trends in catering. He grew up in the hospitality business, from scraping plates at his uncle’s restaurant to growing his knowledge by graduating from the Culinary Institute of America. After many years managing restaurants in Washington, D.C., Anthony and his wife Emily moved to Seattle. He joined the Kaspars' team in 2015 and hasn’t looked back. The smaller, family-team atmosphere has driven Anthony to work harder and showcase his passion for extraordinary service and perfectly prepared local cuisine and beverages.
Derek Johnson was born and raised around the corner from Kaspars, in Ballard. A graduate of Seattle Culinary Academy, he has been working with Kaspars since 2012. Starting out as a part-time Prep Cook, Derek worked his way up to Sous Chef quickly. There’s no doubt his culinary talents will take him even further. He loves cooking for his girlfriend and friends. A true Seattleite, Derek also enjoys being outdoors in the Pacific Northwest- hiking, swimming and playing disc golf.
Director of Events
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.
Lynne Jaicomo Deal
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.