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.
Director of Operations
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.
Director of Sales
Marie knows how to blend innovative event planning with the highest standards of quality control. With 20 years of industry experience, Marie knows catering services from the back to the front of the house. She has held a variety of positions throughout her career, including server, restaurant manager, event specialist, and operations manager. Marie’s expertise shines in her flawless execution and managing the complex orchestrations that lead to an event’s success. While Marie specializes in grand productions, such as galas and auctions, Kaspars’ entire clientele benefits from her guidance because she is involved in every Kaspars event. Even outside of work, Marie lovingly believes “creating a memorable place and time for an intimate dinner with friends or family is precious time well spent."
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.
Rachael joins Kaspars with nearly a decade of experience planning events for a wide array of clientele. From large-scale music festivals and galas to intimate weddings and luncheons, Rachael understands that every detail matters. Taking a client’s dreams and helping turn them into reality, she especially loves planning weddings. New to the Pacific Northwest, Rachael loves exploring everything Seattle has to offer with her husband—especially the wine culture and Asian fusion cuisine. Her creativity and passion make Rachael a perfect addition to the Kaspars' team.
Assistant Event Planner
Kaspars’ team of event planners wouldn’t be complete without Bridget. She has mastered the multi-tasking skills needed to help make every event a success. Her attention to detail and her passion for events make it easy for her to assist in any job that comes along. Bridget brings with her an effortless ease of communication with clients from her previous experience in the beauty industry. Bridget loves all things creative, which translates through her professional as well as personal life. When not in the office, Bridget can be found on adventures with her daughter and thrifting in the never-ending search of the perfect vintage dress.
Sarah is the go-to girl in the office for the tiny details that make an event run smoothly. From finding the right formatting for a menu to knowing the secrets of how the printers work, Sarah is a jack of all trades. She especially loves preparing for galas and all of the unique details that go into “grand” events. Outside of her work with Kaspars, Sarah writes children’s books and admittedly watches more TV than she probably should.
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.
Pete is a life-long industry enthusiast and restaurateur. He has benefited from 5-star training while employed with many industry elites, such as Marriott, Hilton, Hyatt, Disney and Rockefeller Resorts. He went on to launch four successful restaurants of his own, in Seattle and Florida, and has been responsible for organizing events of all types and sizes. Pete has played a part in every aspect of the business and understands what it takes to deliver high quality service paired with artful cuisine. Pete was fortunate to work with Kaspar & Nancy Donier for nearly a decade in the company’s earlier years in Seattle. Having recently moved back to Seattle with his wife and two sons, Pete has enthusiastically reunited with Kaspars, where he is excited to share his vast and varied industry knowledge and dedication to excellence.
Matt has spent the last 17 years working in hospitality, from bussing tables at a Mexican restaurant in Arizona, to managing award winning fine-dining programs in Portland, Oregon. While managing a restaurant in Portland, Matt met his wife Amber, who was the Executive Chef. Their love of great food and drink brought them to Seattle where Matt has continued to expand his purview into building beverage programs. Matt has received training from the Court of Master Sommeliers. With a love of all things “beverage”, he is excited to help Kaspars develop a craft beverage program for all sizes and types of events.