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| Steve Hanft, Catering Manager |
| Steve joined Market Street Catering five years ago as a catering consultant bringing with him 8 years of hospitality experience and a degree in business from Western Washington University in Bellingham. A career in food & beverage management at Resort Semiahmoo, a leading Northwest resort, prepared him to step into the position of Full Service Manager and develop this new level of service with a commitment to excellence. Steve’s friendly personality and desire to exceed your expectations, makes him the perfect person to pamper your guests and lead our team of service professionals at attending to every detail of your event. When not planning your next event, Steve enjoys every minute of his time with family, fishing, and on the lanes. |
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| Bryan Weener, Executive Chef |
| A graduate of Culinary Institute of America with six years of experience as an Executive Sous Chef and seven years as an Executive Chef, Bryan brings his passion for all-things-food to Market Street Catering. He developed his culinary career in top-rated restaurants in San Francisco and Seattle. His Seattle career was built at Sazerac Restaurant and 96 Union Restaurant. Before joining Market Street Catering, Bryan was with Resort Semiahmoo where he managed banquet sales, four restaurants and a full-scale in-house bakery. He assisted nationally known chefs in 2006 for the Annual Master’s of Food and Wine at the Park Hyatt in Carmel, California. His love for food, from selecting the best-in-season ingredients to the blending of those ingredients in a way that will have your guests savoring every bite, set the stage for a special food experience. Bryan carries his passion for food into his life as he tends his garden and farm animals, hand packs with love his jars of “Tall Paul’s Pickles”, fishes, and spends his time with his wife and toddler son. He often shares his favorite dishes with family and friends around his table at home. |
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| Karen Dragutin, Specialty Cake Designer |
| Karen started decorating cakes 32 years ago. Add to that her experience as a baker and pastry chef for the Queen Mary floating hotel in Long Beach, California, and cake decorating and consulting for television commercials in California, and you have a seasoned veteran. Karen joined Haggen seven years ago as a Bakery Lead Decorator; and in 2002 she was selected to research modern methods of wedding cake design. She played a crucial part in the development of our Premier flavors and setting the style for our wedding cake program. Attending the Culinary Institute of America in Napa Valley sparked a passion for studying the most renowned sugar artists across the country; and, as a result, she has gained the knowledge and expertise for providing beautifully created modern styles and gourmet flavors that have brought exultant guest comments. She is proudly training new cake designers, instilling the same passion and commitment of providing excellence in their sugar creations. While not baking and decorating cakes, Karen spends her free time researching new styles, sketching her mental inspirations and entertaining friends and neighbors in the home she shares with her husband (who loves to cook). When given the opportunity, she loves to dance! |