After earning a degree in Culinary Arts, Seth Hammond acquired years of skill and expertise working in every capacity at some of Seattle’s top restaurants including Yarrow Bay and Icon Grill. As manager of Pomegranate Bistro and the Lisa Dupar Catering beverage program (he is currently studying for Sommelier certification), Seth has one focus – the customer experience. He credits his apt intuition and conscientious problem solving abilities to his experiences working under first-rate local chefs over the years and feels at home with the controlled chaos of the restaurant world. “I love the people that I get to meet, both co-workers and guests/clients. There are so many different types of people that I get to interact with on a daily basis, it’s always entertaining. I also love the fact that I am around great food and wine every day; it allows me to learn and experience so much more than I would otherwise be exposed to”.
Seth is at home outdoors as much as he is at Pomegranate Bistro. With wakeboarding, hiking, camping, fishing, and riding his motorcycle whenever possible, he is a true “outdoor renaissance man.” His passion for food and wine carries over from his work and he relishes cooking regularly with a great bottle of wine at his side.
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Prior to finding a home with Dupar & Company Jonathan attended the University of Oregon where he received his B.S. in History and Business. Seizing his always apparent love for cooking and creating, upon graduation he studied at Scottsdale Culinary Institute Le Cordon Blue and a masterful chef was born. Jonny went on to showcase his talents at successful restaurants around the Southwest including The Roaring Fork and Modern Steak in Scottsdale, AZ (the latter of which he helped open), The Latilla Room at the Boulder in Carefree, AZ and The Sonnenalp Resort in Vail, CO.
Silverberg is acutely involved in the menu planning and creation of special events in addition to managing the daily operations of the kitchen. He self-describes himself as fun-loving, out-going, and passionate; anyone who has the pleasure of seeing him at work would agree.
“I love the fact that as chef I get to create something tangible every day. There is a great satisfaction in receiving feedback from guests, and knowing that you put your soul and love for the food in every dish you prepare.”
Jonny’s life mantra is as such: eat, drink, and be merry. You will often find him on the ski slopes or golf course when he is not crafting culinary delights. 
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With over 15 years of experience in the fine dining world, Grover is a force to behold in the kitchen. Originally hailing from Washington, Ramsey has prepared culinary delights for crowds around the world; his résumé includes tenures at Restaurant Daniel in New York, Azie in San Francisco, Dahlia Lounge in Seattle, and Daruma in Japan. As Executive Chef, he oversees all food production for Dupar & Company.
“My philosophy on food is clean, crisp and fresh. I love working in this industry because I am constantly learning,” Grover remarks keenly. His expertise in classic French and Asian techniques and remarkable skill set are continually a much esteemed part of the Lisa Dupar Catering experience.
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As Catering Director, Vyanessa ensures every event is created with the consistency and excellence that have been synonymous with our company for over 25 years. Vyanessa graduated from the University of California, Santa Barbara with a degree in Cultural Anthropology in 2002 and with wide-ranging experience in assisting and support, she has been with Lisa Dupar Catering since 2004. In addition to managing the event planning team, Vyanessa serves as a planner for some of our most extensive events.
When asked what the best part of her job is she expresses, “Being part of a great group of people that execute amazing events. My greatest desire is to always exceed each client’s expectations.”
Vyanessa’s interest in food and cooking carries into her daily life. Italian cuisine is one of her favorite fares to indulge in, whether at a bistro down the street or in Italy itself. She is an accomplished traveler, having been to Italy, Greece, and Japan in recent years.
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Having grown up surrounded by innovation in the kitchen and with a taste for exceptional eats, Bo Dupar has been involved in the catering industry as long as he can remember. Through serving in almost every capacity at Lisa Dupar Catering since its inception, Bo has years of insight and experience in event planning and logistics. He received his B.A. in Accounting with a minor in French from Chapman University in 2008 and has since then served as an ardent point of contact for our clients. “The day of an event is the most exciting part of my work; seeing all of the planning finally come to life and making sure our customers are satisfied continually energizes me.”
When not traveling, Bo enjoys diving into the Washington restaurant scene and trying new fare whenever possible. He a dedicated soccer enthusiast and practices yoga in his downtime.
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A Pacific Northwest native, Amaryah Curnutt graduated from the University of Washington with a B.A. in Business, concentrating in marketing and management. Her career in the events industry began in 2007 at Seattle advertising and event planning agency, Radarworks, where she handled logistics for corporate events. With years of additional work experience in the food and beverage industry, Amaryah’s passion for great service and exquisite food brought her to Lisa Dupar Catering as part of the event planning team.
Curnutt beams when asked where her specialty lies; “I truly enjoy helping my clients create a unique experience for their guests.” In her role with Lisa Dupar Catering she works closely with each client to create menus tailored to their guests and event theme, while also creating the perfect look and feel with floral, décor, and entertainment details.
Her creativity continues in her personal time where she is an avid photographer. She appreciates all the beauty Washington has to offer and enjoys hiking and camping whenever possible.
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