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Our Team
General Manager - Bryan Nelson
bryann @ cateringbymands.com
September 1996
Bryan possesses over 25 years of hospitality experience, including a degree in Hotel Restaurant Administration from Washington State University. He served four years as General Manager at Metropolitan Grill Catering and six years as Corporate Catering Manager for Nordstrom. He is active in Downtown Seattle Rotary #4, as well as many other organizations.
Executive Chef - Terence Whenmouth
chefs19 @ msmg.com
October 1998
Terry was born in England and trained in some of the finest hotels and restaurants in Europe. In 1991 he moved to San Francisco and assumed various Sous-Chef and Chef roles. In 1996 and 1997 he was a Chef Instructor at the California Culinary Academy. Terry's extensive catering background also includes Serve Safe and HACCP certifications. Terry was promoted from Sous-Chef to Executive Chef in June 2003.
Sous-Chef - Philip Strand
August 2004
A graduate of The Culinary Institute of America in Hyde Park, New York, Philip joins the McCormick & Schmick's team after several years' experience in established Puget Sound-area hotels. As the former Executive Chef of the Echo Falls Country Club, he brings a fresh outlook to the team. Philip also recently co-owned and operated the Silver Spoon Restaurant & Bakery, located in Duvall, WA. As Chef Garde-Manger at the Hotel Saint Francis in San Francisco, Philip had the distinction of helping create menus for dignitary events, such as the official state dinner for Queen Elizabeth II and President Ronald Reagan.
Sous-Chef - Bartholomew I. Arienza
October 2005
Bart, a native of Surigao del Sur, Philippines, is a graduate of the Culinary Arts of Galveston College, Texas. He started out his career as Garde-Manger and Sous-Chef in various Galveston hotels and private clubs. The next stop was Southern California, where he worked as Garde-Manger and Sous-Chef for some of the finest hotels in Beverly Hills, including Hotel Nikko and The Beverly Hills Hotel and Bungalows. In 1994 Bart and his family moved to the Seattle area, where he worked for The Fairmont Olympic Hotel, the Stouffer Madison and the Doubletree Bellevue before joining McCormick & Schmick's.
Operations Manager - Kenny Heath
operations @ cateringbymands.com
July 1994
Kenny brings a strong and varied supervisory background with restaurant, hotel and catering experience, including past positions with the Opryland Hotel in Tennessee and the U.S. Army. He gives our servers the know-how by being a strong force in motivation and industry knowledge.
Director of Catering/Event Planning - Becky Dielschneider
beckyd @ cateringbymands.com
May 1992
Becky graduated with a BA in Business/Hotel, Restaurant, Tourism Management from Oregon State University. She began her career in 1992, first in catering operations and later in sales, with Jake's Catering at the Governor Hotel in Portland. In 1996, she transferred to Seattle as an Event Planner specializing in off-premise catering. Becky was promoted to Director of Catering in 2001. She is active in the WA State Chapter of Meeting Professionals International.
Event Planner - Marni Ness, CSEP
marnin @ cateringbymands.com
March 2003
Marni is a graduate of Washington State University with a degree in Hotel and Restaurant Administration. Prior to joining McCormick & Schmick's, she was a Sales Manager with CaterArts at the Lakeside on Lake Union. Her passion for event planning began while working in catering sales at Brusseau's in Edmonds and at Kaspar's, and for eight years she was responsible for all group events onboard the Spirit of Washington Dinner Train. A Seattle resident since 1980, Marni is a founding member of the Greater Seattle Chapter of the International Special Events Society and is on the Creative Council for the Greater Seattle Chamber of Commerce's Young Professionals Network.
Event Planner - Andrea Henley
andreah @ cateringbymands.com
March 2001
While working her way through San Francisco State University as a lunch chef in a local café, Andrea decided it was time to go to culinary school instead. After graduating from The Culinary Institute of America in Hyde Park, New York, in 1997, she worked in several fine-dining restaurants in the San Francisco Bay Area as both a cook and a baker before discovering the world of catering. Her experience with both cooking and operations for catered events was a natural lead-in to event sales. Andrea is the 1st Vice President in the National Association of Catering Executives, Pacific NW Chapter.
Chief Steward - Michael L. Miller
August 1999
Mike comes to us with nine years' experience in catering operations from Metropolitan Grill Catering, where he served as Equipment Manager and Production Coordinator. In his current position at McCormick & Schmick's, he ensures that each event has the equipment and supplies needed to make it a successful experience for both guests and catering staff alike.
Bar Supervisor - Ben Kapelka
June 1998
Ben Kapelka rounds out our team, bringing many years of hotel and catering bar experience. His ability to select the right wines and beverages to fit customers' needs has proven invaluable over the years. Ben meets regularly with beverage distributors to remain up-to-date on the unique products available. Not only does he work hard to make the right selections, but he is also onsite to ensure each event's success.
Bookkeeper - Monica Jaress
monica @ cateringbymands.com
November 1998
Monica has more than 25 years' experience in the restaurant and catering businesses of Seattle and Vancouver, B.C., including cooking at such Seattle favorites as the Pink Door and Chez Shea. Running her own businesses taught her the value of an accounting degree, which she obtained in 1997. Bookkeeping for McCormick & Schmick's allows her to utilize her hospitality experience and accounting skills.
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