About

Hi, I'm Jamie.

I started Rainier Feast in 2017 after twelve years cooking lines at various Seattle places. The pitch was simple: I wanted to make food that the people actually want to eat — pulled pork, mac and cheese, slow-cooked brisket, buffet trays of stuff that holds well and tastes good — not whatever the trend was that month.

What we do

Buffet, family-style, drop-off. That's it. No plated sit-downs. No food truck rentals. No 12-course tasting menus. If you want any of those, I know good caterers who do them and I'll send you their way.

Allergens — being honest

Our kitchen is shared. We bake every day, BBQ smokers run constantly, tree nuts come through the prep area. I cannot guarantee no cross- contamination. If anyone in your event has a severe nut allergy, I'm not the right caterer. Pike Place Provisions and Salish Spread both run dedicated nut-free kitchens and would do a great job.

The crew

Me, Carlos (sous), Tasha (bookings + service lead), and a rotating bench of 4–8 servers depending on the event. We don't use temp agencies. Closed Sundays and Mondays — that's when we sleep.