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Our Team

Amaryah Daniels, Event Planner  |  Click for details »
Is there anything you can't live without?
Jesus, Husband, Friends, Family. Those are number one, but Pinterest is a close runner up. I have a serious addiction to Pinterest.

What is your idea of the perfect meal?
Sushi! Specifically salmon sashimi -- I could eat raw fresh salmon all day, every day. I am also a sucker for onion rings.

What would people outside of work describe you as?
Happy.

What is the craziest thing you've ever seen happen on a catered event or in the restaurant?
We did a really fun event a few years ago where we had aerialists bartending while hanging upside down from the ceiling. I must say, the guests were not expecting that!

What's the most unusual thing you've ever eaten?
Probably cow tongue tacos.
Amaryah Curnutt
Renee Howard, Event Planner  |  Click for details »
What do you love about working in the food/beverage/hospitality industry?
The experience! The cultural influence and history of where food comes from. The love and inspiration put into preparing dishes is one of the most beautiful things behind a plate. I love helping people experience food, not just taste it.

If you could describe yourself in 3 words, what would they be?
Curious, compassionate, and southern.

What is the best part about working for Lisa Dupar Catering?
My team, hands down -- I love everyone on our team.

What is your beverage of choice?
Water or coffee by day, a nice Malbec by night.

What do you like to do when you're not at work?
Travel is my number one, I love to travel and experience new places. My high energy pace keeps me outdoors and staying active, I love everything from hiking and biking to snowboarding and sailing.
Renee Howard
Linda Rajsavong, Event Planner  |  Click for details »
Is there anything you can't live without?
Direct TV!

What is your idea of the perfect meal?
Summer at my parents' house with the whole family barbequing and playing games.

How would people outside of work describe you?
Funny and always working.

What is your favorite thing in your refrigerator or pantry?
An itty bitty jar of caviar I received as a gift. I'm saving it for the perfect occasion!

What is the most unusual thing you've ever eaten?
Balut. Balut is steamed fertilized egg, a delicacy from Southeast Asia. We serve Balut with Nam Prik, a perfect accompaniment ro the rich broth.
Linda Rajsavong 
Dana Marinelli, Event Planning Assistant  |  Click for details »
 What is you idea of the perfect meal?
Surf & Turf! Followed by anything chocolate.

Is there anything you can't live without?
Coffee and my best girlfriends.

How would people outside of work describe you?
Free-spirited and always positive, the "glass half-full" type.

What is your favorite thing in your refrigerator or pantry?
Coconuts! I always keep a fully stocked shelf of fresh Thai young coconuts in my fridge.

What is the most unusual thing you've ever eaten?
Shark tacos.
 
Liz Humphrey, Marketing Director  |  Click for details »
 Is there anything you can't live without?
My two kittens, Boston and Layla, my espresso machine, and the Bravo network!

What is your idea of the perfect meal?
Gluten Free Lobster Ravioli. Since being diagnosed with celiac disease, the one thing I can never find is GF ravioli.

What is your favorite thing in your refrigerator or pantry?
Avocados and espresso.

How would people outside of work describe you?
Energetic, social, and kind.

What is your beverage of choice?
Iced soy honey latte by day, Prosecco by night.


 
Tim Lovell, Event Support Manager  |  Click for details »
Is there anything you can't live without?
My golf clubs.

What is your idea of the perfect meal?
Pizza.

How would people outside of work describe you?
Too honest at times.

What is the craziest thing you've seen happen on a catered event or in the restaurant?
Pulling together a 70-person event on the fly after a wedding that we had contracted for the following week was happening seven days earlier than we planned. After preparing the food, rentals, beverages, and staff in a matter of hours, we were able to give the clients everything they wanted (including a wedding cake) except for one specialty food item that we didn't have ingredients for.

What is the most unusual thing you've ever eaten?
Unknowingly, cow tongue.
Tim Lovell, Event Support Manager
Carlee Halbert, Staffing Coordinator  |  Click for details »
Is there anything you can't live without?
Cable TV, my cell phone, and my go-to black flats.

What is your idea of the perfect meal?
Wine, NY Strip topped with crab and Bearnaise sauce with a side of steamed artichoke and a good quality artisan bread.

How would people outside of work describe you?
Funny, empathetic, kind, and sensitive.

What is your favorite thing in your refrigerator and pantry?
Other than wine, I always keep minced garlic and ginger on hand for those days when I am feeling lazy and don't want to chop anything (which happens often)!

What is the most unusual thing you've ever eaten?
Alligator would be up there in the most unusual.
Carlee Halbert, Staffing Coordinator
Michael Zimmer, Chef-de-Cuisine  |  Click for details »
Is there anything you can't live without?
My hands.
 
What is your idea of the perfect meal?
Ingredients that are treated with love and expertise.
 
How would people outside of work describe you?
Intense.
 
What is your favorite thing in your refrigerator or pantry?
Red Boat Fish Sauce
 
What is the most unusual thing you've ever eaten?
Horse
Rebecca Johnson, Pastry Chef  |  Click for details »
What is your idea of the perfect meal?
Filet Mignon, medium rare, sauteed garlic green beans, mashed potatoes, and an apple galette.

How would people outside of work describe you?
Outgoing, happy, feisty.

Is there anything you can't live without?
Culinary books.

What is your favorite thing in your refrigerator or pantry?
Truffle salt, fig balsamic vinegar, aged sheep's cheese, my own plum pluot preserves, and La Panzanelle rosemary crackers. Oh, and Cheetos, the puffed kind!

What is the craziest thing you've seen happen on a catered event or in the restaurant?
A wedding that happened a week earlier than it was supposed to, and everyone scrambling at the last minute to get food and a wedding cake together!
Rebecca Johnson, Pastry Chef
Mark Riggs, Sous Chef  |  Click for details »

What is your idea of the perfect meal?
My idea of the perfect meal would include cooking over open fire on the beach with family and friends, and plenty of fresh seafood and wine.

What is your favorite thing in your refrigerator or pantry?
Bacon, Butter, Lardo, Avocado. Not necessarily in that order!

Prior to your job with Lisa Dupar Catering, what were you doing?
I worked alongside Holly Smith at Cafe Juanita.

What do you love about working in the food/beverage/hospitality industry?
My passion is food & cooking, and I love all the things you can do with the abundance of ingredients while creating new dishes, as well as checking out new restaurants. I know that every day is going to be different and enjoy the camaraderie between everyone I get the pleasure of working with.

What is the most unusual thing you've ever eaten?
Cow Eyes.

Mark Riggs
Darren Jameson, Sous Chef  |  Click for details »
 Coming soon...
 Darren Jameson
Dwayne Valeau, Manager, Pomegranate Bistro  |  Click for details »
Is there anything you can't live without?
Sundays. It's the one day that I get to spend with my family.

What is your idea of the perfect meal?
Anything that is tasty and shared by family and close friends. From a picnic to the finest restaurant in the world, it's all about company and shared experiences.

What is the most unusual thing you've ever eaten?
Grasshoppers in Thailand!

What is your favorite thing in your refrigerator or pantry?
No bake Oatmeal Drop Cookies!

How would people outside of work describe you?
Busy.
 Dwayne Valeau
Chet Hunt, Chef, Pomegranate Bistro  |  Click for details »
What's your specialty?
For the most part, my culinary background evolved the most working in the Charleston area, so I would have to say that Southern cuisine has always been very influential and evident in my cooking.

Where did you live and work before coming to LDC?
Charleston, South Carolina, where I worked under chefs Robert Carter and Graham Dailey at Peninsula Grill.

What can we find you doing when you're not at work?
Spending time outdoors and traveling.

How did you get into the food and beverage industry?
I began washing dishes when I was 15 and continued working in restaurants throughout college at the front and back of house. After college I realized that cooking food was a passion of mine and that I couldn't get away from the fast-paced environment that working in a restaurant provides. It's also a beautiful thing to learn, see, and taste something new or unfamiliar everyday.
 Chet Hunt
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