From skilled professional chefs and service staff to specially trained Event Planners, the help you will receive from the people at Market Street Catering is unsurpassed in our region. We pride ourselves on offering assistance to our guests from start to finish, and everything in between. Regardless of the size of your event, Market Street Catering staff will ensure you receive the perfect complements to your special occasion. Our goal is to provide you with the highest quality products and a level of service to match.
Executive Chef & General Manager, Bryan Weener
Chef Weener began working in a local family owned restaurant at age sixteen learning all the station in the kitchen and developing a passion for all things food related. Raised on his family hobby farm he developed a strong connection to the earth and how fresh fruits and vegetables could be and should be.
After graduating high school and college his passion for food took him to the Culinary Institute of America in Hyde Park, New York. An internship from the school took him to Napa Valley where he trained under Chef Gary Danko, then one of “Food and Wine” magazines top ten raising star chefs and recently his new restaurant was named to the top ten restaurants in the country. It was here he honed his craft and “cut his chops” so to speak.
Upon graduating from culinary school he returned to the San Francisco to continue his training at restaurants like the Buckeye Roadhouse in Mill Valley and Moose’s in the North Beach neighborhood. His next stop was at Sazerac in Seattle as his first Executive Chef position. Sazerac was named Best New Restaurant in Seattle for 1999 by Seattle Magazine.
Wanting to get back to his roots he moved to Bellingham and started his own little hobby farm and became Executive Chef at Semiahmoo Resort in Blaine, WA. It was in 2002 he made the move to Haggen’s Market Street Catering. He has helped grow Market Street Catering into the most well-known and respected caterers in the area. His philosophy of fresh, simple and well-crafted food has proven to be a good formula.
When not stirring pots at the stove he loves to mushroom hunt, fly-fish and a little bit of wood working. He lives with his wife Christa and three boys in Bellingham.
|Llodia Guerra, Executive Sous Chef joined the team at Market Street Catering in 2006 as a Sous Chef, currently the Executive Sous Chef. She brings a passion for local food, people, and events. She especially enjoys making creative and intricate appetizer displays. She graduated from Seattle Central Community Colleges Culinary Arts Program in 1998 and started utilizing her degree in the Restaurant Industry by opening Canyons in Mountlake Terrace, worked at Yellowstone National Park at the Lake Yellowstone Grill for a summer, also as a Sous Chef for the Real Networks Software Company. Shortly after that was hired to help open Daniel’s Broiler in Lake Union as a Line Lead. She stayed with Schwartz Brothers Restaurants for seven years working at several Daniel’s locations including Leschi, Bellevue, and doing high end catering for events like the World Trade Organization, University of Washington Huskies, Benaroya Hall, Experience Music Project and Dale Chihuly. In her free time she loves to walk her two dogs on the beach at her home on Camano Island, play Volleyball, and be a “Sports Mom” for her two boys.|
|Kaari Haaland, Assistant Catering Manager joined the team back in 2003 as one of our strongest delivery associates. As her expertise grew Kaari was promoted to our Logistics Coordinator/Event Planner. To this day, her delivery expertise is invaluable when creating functionality and effectiveness in the office and with our guests. In her free time, Kaari enjoys unwinding with an open road to travel and some good tunes to guide her. Or if you can’t find her traveling you can find her utilizing her time with family and friends, perhaps digging for treasure at an antique store or sitting at the local coffee shop sipping on some trendy coffee.|
Your MSC Event Planners
|Jessica Solbeck has enjoyed being a part of the Market Street Catering team since 2004 holding a number of positions including Production Manager and Sales Manager. She loves the challenge of working with guests planning all types of events within all budget ranges. When not in the office, she can be found searching out fun adventures with her family, knitting and crafting, and playing in her garden.|
|Jessica Dowrey joined Market Street Catering in 2013 as a catering server and shortly after was promoted to an Event Lead & Full Service Event Planner. She has an enthusiasm for guest service and making sure your event goes off without a hitch. When not in the office or planning your event, Jessica enjoys to devoting herself to fitness, love of food, and spending as much time as possible with her adorable son.|
Karen Dragutin, Specialty Cake Designer
Karen has been decorating cakes professionally for over 40 years. Her experience includes a baker and pastry chef for the Queen Mary floating hotel in Long Beach, California and cake decorating & consulting for television commercials in California. Karen joined Haggen 16 years ago as a Lead Bakery Decorator, and then in 2002 she was selected to research modern methods of wedding cake design for Market Street Catering.
She was 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 was gained the knowledge and expertise for providing beautifully created modern styles and gourmet flavors that have brought amazing guest comments.
Karen spends her free time perfecting the modern techniques of fondants, often found in her internet searches. She enjoys creating for a guest – shower, weddings, & milestone birthday events as well as spending as much time with her family and friends.