Whether you’re dreaming up a delicious custom menu, your guest list at one of our venues, or the perfect décor – we’re here to bring your inspiration to life.
From the beginning in 1999 when CEO and founder BJ Duft first began the company, to now – every day, we are given the opportunity to foster memories for years to come. We thrive on that honor, and it means we create our clients’ celebrations as if they were our own.
For us, delicious, seasonal flavor and care for our guests all start from a commitment to relationships rooted in trust, authentic interactions, and elevating spirits. The same is true in our work with our team, venues, partners, vendors, farmers, neighbors, and the community as a whole.
Connecting people and creating deeply meaningful relationships is our approach to success.
Creating inspired celebrations, and delicious, custom, seasonal cuisine is our passion.
Your inspiration, our trusted partners, and our team’s decades of expertise, this is where it all comes together.
Let’s connect and start planning your inspired celebration today.
Best Wedding Caterer in Seattle
Best Corporate Event over $50,000.
Editors Pick, Best “repurposed venue”
Best Large Gala Wedding Venue
All Around Best Wedding Vendor
Most Quintessential Seattle-Area Reception Venue
Best Wedding Venues, 2015, Sodo Park
Couples’ Choice: Herban Feast Catering & Sodo Park
Best of Weddings: Catering
"Thank you so much for everything! It has been such an awesome experience putting this all together and knowing I was in such good hands with the Herban Feast team. I truly feel like I had fairy godmothers with you!"
"Thanks so much for a wonderful event. The compliments continue to roll in on how terrific everything was. It was truly a superb event at a remarkable venue."
"Herban Feast delivered in every possible way for our wedding. The team of folks we had supporting us was responsive, thoughtful, and anticipated details that we would have missed on our own. They truly brought our vision to life with aesthetic touches, locally sourced food, and details like adding edible flowers to our salad course."