Design Perfect Catering

Introduction: About Us We love what we do, and it shows. Design Perfect Catering originated in 1992 when owner Daina Carter began creating themed decorations for parties and special events. Over the years, Daina was often asked to coordinate the entire event to include decor, catering, floral design, and other elements. Our Executive Chef Our Executive Chef, Mark Carter, has been in the industry for decades. After graduating from a culinary school in 1994 and extended stints at the Seattle Yacht Club, Bellevue Red Lion and the Bellevue Club, he opened Design Perfect Catering with his wife, Daina. Over the years, Mark has become well-known for his sauces, soups and fine art of beautifully displayed food. It doesn't matter if it is a backyard BBQ or a five-course plated dinner, he takes pride in every event and every dish he prepares. Mark truly enjoys going to the market and handpicking fresh produce, fish and quality products. Contract Quality service is our number one priority; therefore, we book only a select number of events per day. Our booking is on a first-come, first-served basis. A 50% deposit reserves your spot on the calendar, and the remaining balance is due before your event. Your final guest count is due 5 days prior to event. A gratuity charge of 18% is included in the contract on all staffed events. Rentals We will help you choose everything, from linens and silverware, tables and chairs to crystal and candelabras among other decor pieces and elements. We also offer an in-house floral department that can provide everything, from the most lavish arrangements to simple chic to enhance the decor. Beverages We offer a full selection of non-alcoholic and alcoholic beverages. When serving alcohol, we will provide a licensed professional bartender as required by state law. We are a fully licensed beer and wine reseller. How much food and beverages should I order? For a typical party, plan for the following: * Eight to 10 hors d' oeuvres per person * One-and-a-half burgers or 1/2 lb of bone-in meat (like chicken wings) per person * 1/4 - 1/2 lb of side dishes per person * One-and-a-half drinks per person, per hour