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At
Kaspars Special Events and Catering, discover the delicious
food that has made Kaspar a world renowned chef. Chef owner
Kaspar Donier takes advantage of the freshest local fish and
shellfish available to create outstanding and innovative dishes,
from Penn Cove Mussels and Dungeness crab to Alaskan King Salmon.
Everything from the bread to the desserts is made fresh on the
premises. It's easy to realize why national publications such
as Bon Appetit and Gourmet have recognized Kaspar as an extraordinary
chef. Now it's time to see for yourself.
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Kaspars
staff excels at providing excellent service for groups
of all sizes, both on-site as well as at off-site locations
including patrons’ homes and businesses. The staff
is well versed in the broad range of requirements that
today’s business presents, ranging from fun team-building
events to glitzy celebrations to complete discretion when
needed. They
understand the special intricacies necessary to exceed
bride’s expectations, make family celebrations memorable,
plan a successful holiday party and ensure the CEO raves. |
Kaspar
Donier, an energetic supporter of many community causes, has
been featured in national magazines, television and radio for
his creative cuisine, and is a four-time nominee for the James
Beard Award as America's Best Chef-Northwest. Kaspar's restaurant
consistently placed in the annual lists of the top restaurants
in Seattle. A native of Davos, Switzerland, Donier began his
formal training as a chef apprentice at the Hilton Hotel in
Zurich. He soon followed with positions at other five star hotels
in Switzerland, The Suvretta House, and The Beau Rivage. In
1976, he moved to Vancouver, Canada for chef positions at the
Hilton's Hotel Vancouver and The Four Seasons Hotel and was
promoted to Executive Chef of the Four Seasons Hotel, Inn at
the Park, in Houston, Texas. He returned to the Pacific Northwest
to open Kaspar's Restaurant, with his wife Nancy.
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