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.

Dietary needs

Vegetarian options on every menu. Other dietary needs we'll work with — get in touch ahead of booking and we'll talk through what we can do for your event.

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.