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 the Events Director, 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 catering 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 Lisa Dupar Catering. 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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Prior to joining Dupar & Company in 2010, Eric Johnson spent years working as the Executive Chef of the Restaurant Jean-Georges at Three on the Bund. Johnson also previously worked with the legendary Chef Jean-Georges Vongerichten for more than seven years as Sous Chef at the acclaimed Restaurant Jean-Georges in New York and then Chef de Cuisine of Market in Paris.
His career highlights include training under the classically-based Daniel Boulud (Restaurant Daniel, New York) and the artful Joachim Splichal (Patina, Los Angeles), two immensely influential personalities and internationally recognized chefs. A graduate of both the New England Culinary Institute and the University of Colorado, he holds an AOS in Culinary Arts and a B.A. in Psychology.
Originally from New York, Eric is just as much at home fishing on the Sound as he is within the bustle of the city.
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Kelly Degala was born and raised in Honolulu, Hawaii. Following culinary training at The University of Hawaii, he expanded his preparation with studies in business management in Seattle, Washington.
He has deep connections to the traditional Asian flavors of the Islands, as well as a clear understanding of the sophisticated cuisine that has come to be associated with the Hawaiian Regional Cuisine movement. However, Degala credits his more global perspective on cooking to a stint with Tom Douglas, as well as Caprial Pence, during his early years in Seattle.
Prior to signing on with Lisa Dupar Catering as Executive Chef of Catering, Kelly worked for James Beard award winner Charles Phan (Slanted Door, Heaven’s Dog, Out the Door) to operate this facility at the Academy Café and The Moss Room located at the California Academy of Science.
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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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Amy Hatch has over twelve years of marketing, public relations and social media experience, most recently as the PR Manager for Nathan Myhrvold’s Modernist Cuisine: The Art and Science of Cooking, which received the 2012 James Beard “Cookbook of the Year” award. Through her experience working with The Cooking Lab team on Modernist Cuisine, Amy gained valuable insight into the food and events industry, gleaning from the most inspiring chefs, food writers and bloggers. As Marketing Director, Amy manages public relations, marketing and the overall brand for Dupar and Company.
She has always had a passion for PR, marketing and event planning. "I just love connecting the dots to create a great story or event."
Amy enjoys reading and freelance writing in her spare time. She is a University of Washington graduate, with a BA in Communications.
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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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Conni Navarre spent years traveling internationally with her husband while working on private yachts as live aboard crew. With a background in customer service, Conni came into the events industry after planning her own wedding. She served as a wedding and event coordinator for a privately owned event venue in the greater Houston area. Navarre expanded her skill set with a wider range of events as catering manager of River Oaks Country Club in Houston. Conni's extensive knowledge of various cuisines is a valuable part of our planning team at Lisa Dupar Catering.
Conni is a dedicated traveler and is always ready for new adventures that include hiking, biking, and skiing. She feels the kitchen is the best room in the house, and that there is nothing better than good food, good wine, and good company.
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Kimberly Brown brings years of event management and planning experience to our event planning team at Lisa Dupar Catering. Originally from California, Brown consulted at 20th Century Fox as an event manager before relocating to Seattle for a second time; Eight years prior, Kimberly planned fundraising events at the Experience Music Project, including their grand opening event.
Of her event planning background, Brown says, “I started my career working at non-profits which are notoriously understaffed. I was always game to help out and try something new and there were plenty of opportunities. More importantly, I was fortunate enough to work with amazing people who took the time to teach me the industry. I love the excitement of being on site the day of the event. There is nothing like working with a team and seeing it all come together. ”
Kimberly frequents local shows and new up and coming restaurants in her free time. She travels regularly and finds a guilty pleasure in reality television.
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Barb Howland has been an invaluable part of the Lisa Dupar Catering team over the last 10 years. Barb serves as manager of our Executive Business Center (EBC) located on the Microsoft campus, where she heads event planning, scheduling and counseling.
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Tim Lovell joined Lisa Dupar Catering in 2005, after graduating from the University of Washington. Tim began working a member of our service staff, and his exceptional attention to detail, strategic planning skills and ability to visualize and prepare for any scenario were quickly shown.
Tim now manages the operations and logistics behind every Lisa Dupar Catering event for logistical feasibility to in-house and external rental management.
When Tim isn’t at work you can find him spending time with his family and friends, playing golf to capitalize on the rare, but beautiful Seattle sun, and continuing to support his UW Huskies.
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Carlee Halbert joined Lisa Dupar Catering in 2007 as head of our staff scheduling. As Staffing Coordinator, Carlee manages all scheduling and hiring for our large event staff team. She conducts trainings and orientations, relays important logistical information to our lead staff after meeting with all departments, and provides an attentive, caring ear for our employees. Nurturing relationships is a key function of our business, and Carlee has served Lisa Dupar Catering exceptionally in her role.
Carlee pursued an Arts and Sciences degree from Bellevue College and found an aptitude for building and strengthening relationships as she held various positions in administration and customer service. Of her move into the food and beverage world, she says, “I truly believe that one of the greatest joys in life is food – I love to cook and definitely consider myself a ‘foodie’!”
A people person through and through, Carlee enjoys catching up with friends and family throughout the week. She is a dedicated reader and enjoys politics, cooking comfort foods, and music.
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