She may not get billing in our company name, but Meg—wife of “co-David” David Haggerty—has been essential to DSquared’s success from the beginning.

“We started by cooking in our house,” Meg remembers. “David came home one day and said he landed our first job; we were going to serve Fettucine Alfredo to 40 people. I said, ‘Wow, I didn’t know you knew how to do that.’ And he said, ‘I don’t, but you do, right?’ And we did it.”

More than two decades later, Meg says she is still drawn to DSquared’s work because it celebrates all of life through rituals of gathering.

When she’s not working, Meg likes spending time with her family, practicing yoga with good friends, writing, reading and gardening.

It’s Mo’s capable hand that’s on the rudder of the good ship DSquared day-to-day, mapping our course and ensuring that our many moving parts are running smoothly. Before joining DSquared, Mo was the General Manager of Ray’s Boathouse, Café and Catering in Seattle for 16 years; prior to that, she spent 15 years as General Manager of West Coast restaurant company, Restaurants Unlimited. She has received the Washington Restaurant Association’s Full Service Operator of the Year Award as well as the Washington Wine Commission’s Walter Clore Honorarium for her work advancing the Evergreen State’s wine industry. In light of that award, it’s perhaps not surprising to learn that, in her down time, Mo enjoys making wine with her husband and friends. She’s also an avid walker, and grows her own organic vegetables.

Clients entrust us with their dream events. Reed makes sure their expectations are not merely met, but exceeded. He orchestrates our sales, staffing and culinary teams, ensuring extraordinary experiences for our clients and a great working environment for our employees. In an industry where many start young, Reed may have started the youngest, scraping plates and folding napkins for his parents, David and Meg Haggerty, at the age of 7. Though Reed was born into the hospitality industry, it’s his passion for pleasing clients and working with teams of remarkable people that keep him engaged. When he’s not dropping by one of our events, Reed is probably rooting on a Seattle sports franchise or checking on one of his fantasy league teams. You might also find him looking for his next car. He has owned seven in the past seven years. Favorite? A Ford Ranger pickup he snagged for a thousand bucks.

As our man at Benaroya, Darren makes the elements of every event come together in perfect harmony. He brings two decades of experience to the task, as well as an approach that epitomizes the DSquared creed of “guests” first.” “The heart of hospitality is feelings and emotions,” he says. “ I enjoy the fact that our job is to make others feel great.” What makes Darren feel great? Doting on his baby daughter—plus pursuing his interests in golf, football, baseball and music. He also plays four instruments, sings and tap dances.

“Planning events should be fun,” declares Kristin, and she makes sure that spirit translates to our clients via our events managers—detail-oriented, festivity-loving pros who Kristin describes as “super-smart, thoughtful, and passionate about throwing a good party.” An industry veteran who has worked with us since 2004, Kristin got her start as a restaurant manager, a job she says delivered a “crash course” in the tough-but-rewarding culinary business. (When you learn that Kristin is a former rower who didn’t pick up the oars until college and managed to score a scholarship anyway, you understand something about her work ethic.) When she’s not overseeing the creation of memorable events, Kristin loves hanging out with her husband and their two boys. She’s fond of cozy nights at home, photography, paper crafts, and knitting.

If Chris seems unflappable, chalk it up to his experience as chef garde-manager at the Ritz Carlton in Miami’s South Beach during a hurricane season that set records not only for the number of storms, but for their ferocity as well. The experience taught Chris to develop contingency plans, stay poised, and always prepare for the unknown; in other words, it made him the perfect culinary director for your event. Just tell Chris what kind of foods rock your taste buds like a hurricane, and he and his team will bring it to life. “Food creates memories,” says Chris, explaining why he likes his work, “and it brings pleasure to others.” What brings Chris pleasure when he’s not creating extraordinary event menus? Digging clams, harvesting oysters, foraging for mushrooms, gardening, and watching college football.

Back in 1996, DSquared founder David Haggerty was helping a group of parents produce a school auction at the Hall at Fauntleroy. He noticed that one parent was particularly on top of things, and it struck him that she’d make a great office manager for his growing business. The parent was Carol. Two decades later, she’s still the glue that holds our office together, overseeing everything from IT to supplies to payroll and benefits. For Carol, it’s all about helping her colleagues excel at their jobs: “I love creating systems that make everyone’s job easier.” Outside of work, she enjoys reading and spending time with her family in Seattle and her extended family on the East Coast. If you’re ever looking for her house, just follow the neighborhood cats that Carol says are mysteriously drawn to her home but kept at bay by her beloved alpha-cat, Mitzi.

Servers master our warm, attentive “guest first” approach under the nurturing tutelage of Karna, who hires, trains and schedules the members of our service team. “I enjoy mentoring and developing teams,” says Karna. “I love to give people opportunities and see them grow.” Karna earned a hospitality degree from Washington State University, but says her 25 years-plus in the industry—including 15 at San Francisco’s Marriott Marquis—have provided the best education. During her off hours, she enjoys spending time with her two kids, entertaining family and friends, and getting physical through yoga, swimming, running and skiing—which may explain how she stays so energetic.

Running our day-to-day operations at Benaroya Hall is like conducting an orchestra, and Lisa is our maestro. Don’t be surprised if she introduces herself while you’re dining at Muse, enjoying a cocktail before the symphony, or attending one of our catered events; she loves hearing about guest experiences firsthand. Her culinary bona fides include assistant general manager positions at The Oceanaire Seafood Room and at Cactus, both in Seattle. Lisa is also a Level 1 sommelier. What keeps her in the business after three decades? The people. “I really like hearing people’s stories. I’m often amazed by how similar interests bring different people into the same space.” In her off hours, Lisa spends time with her family, hikes in and out of the city, and enjoys a good road trip.

Adam mentors all the culinary leaders in the DSquared family— “stirring the pot every day,” he says, and coaching our team to new levels of excellence. He started his culinary career in 2001, as a dishwasher. He’s been “riding the stainless steel ever since,” embracing restaurant work’s organized chaos, teamwork, and opportunities for self-expression. Today, he’s as s passionate about his work as ever. Adam brings deep experience from working with MTM Management, a Seattle-based boutique hotel group. He held chef positions for two hotels and three golf & country clubs, among other properties. In his spare time, Adam loves skiing and snowboarding, backpacking, music festivals, shooting, and barbecuing, where he strives to “create a healthy, healing atmosphere through food and laughter.” “Being passionate every day about not just flavors of food, but of life—that’s not something a lot of people get to do,” says Adam. “But that’s what constantly draws me to what we do at DSquared.”

As our chef at Benaroya Hall, Erik prepares delicious cuisine for guests at Muse and Davids & Co. A Ballard-native and self-taught chef, Erik has “been fortunate to work with some amazing chefs” in whose kitchens he forged his craft, including some of the most iconic restaurants in Seattle: The Edgewater, Salty’s, Arnie’s North Shore, and the Space Needle. Warm, welcoming, and passionate about his food, Erik loves to go tableside when requested by guests. A world-traveler who lived in Australia as a teen, Erik can also be found traversing Washington’s lakes and rivers for trout, steelhead, and salmon.

If you believe a party without libations is just a bunch of people stuck in a room together, Jack’s your man. From craft beer to spirits to the perfect wine, Jack ensures everyone at your gathering has the right beverage to slake their thirst. A Seattle University grad who is fluent in French, Jack came to DSquared from West Seattle’s beloved Husky Deli, where he got an on-the-job education in all aspects of running a food-based family business. He credits his co-workers at DSquared with teaching him a thing or two as well: “This is the hardest-working group of people I’ve ever worked with. I learn something every day here.” When he’s not coordinating beverages, Jack indulges his “addictions” to fly fishing, soccer and beer. Ask him about his collection of shot glasses from drinking establishments around the world (all gathered in the name of research, we’re sure.)

Hold an event at Benaroya Hall and you’ll work with Natalie, who minds the details so you don’t have to. “My mission is to give every client peace of mind,” she says. “If they have a vision, I can help take it to another level. If they need direction, I show them possibilities.” Informing her work is experience at Seattle Symphony, not to mention time spent in the people-pleasing positions of barista and nanny. Natalie is a fourth-generation UW grad whose family has had season tickets for the Huskies since the 1950s. She’s also a passionate music fan—if she’s not at a concert, she’s probably listening to music, and her collection of old Rolling Stone magazines spans a decade.

Stephanie is another member of our ace events team. An industry pro with experience that includes managing events for the Museum of Flight, Stephanie graduated from Washington State University with a degree in Hospitality Business Management. The Hong Kong native says she was bitten by the events bug after working as the stage manager for her high school’s theatrical productions: “I love the behind-the-scenes work that gets put in before a show or event.” In her free time, Stephanie likes traveling, cooking and attending concerts.

From coordinating rentals and floral to menu and bar, Courtney does whatever needs doing to make the occasion du jour a smash. A WSU grad with a degree in Hospitality Business Management, and over 5 years of hospitality industry experience already, Courtney says she got into the events business for a good, simple reason: She likes making people happy. When she’s not sparking smiles and making memories, you’ll find her reading, hanging with friends, and playing soccer.

Some people dream of running away and joining the circus – but Emily actually did it! Okay, that’s an exaggeration, the Seattle-native didn’t have to run away to experience circus life as the Event Manager for the critically acclaimed Teatro ZinZanni. “Working with world-renowned performers while creating a one-of-a-kind guest experience taught me how to balance chaos without sacrificing service.” And customer service is what Emily does best! Her passion for hospitality shows in the gleam of her several guest service awards from 13 years in the industry. Now, as an Event Manager for TNT, Emily’s main act is to deliver unique and delicious experiences to our clients, wherever their event may be. Besides helping them craft a menu that’ll always steal the show, Emily can juggle outside vendors, venues, and any other details thrown her way. The star performer in her life – a Chihuahua named Lily.

Hanna loves the rush—the fast pace and adrenaline-fueled momentum of creating extraordinary events again and again. Which is an especially fine asset in someone overseeing the events at Melrose Market Studios, in bustling, ultra-urban Capitol Hill. At the same time, Hanna never forgets that her job is to create an impenetrable bubble of calm around her clients, and to stick unswervingly to their vision. “I love collaborating and giving input, but I also remind clients that it’s their opinion that matters most and their vision I’m trying to execute,” Hanna says. When she’s not caught up in the creative buzz of her work, Hanna loves hiking, cooking and trying new bars and restaurants. Ask her about her collection of coasters from pubs and eateries around the world, and the memory each one represents.

Sammi helps put the hustle in our events team, handling proposals, TNT To Go Orders, and acting as the right hand to our senior events staff. What drew her to the events business? “Having a career that allows me to express my creativity while incorporating my marketing background. Plus I get to work with the best clients – it’s really the dream job” says the Azusa Pacific University grad and former coordinating assistant for an L.A. wedding designer. When she’s not attending to the dozens of small details that turn an event from “meh” to memorable, Sammi likes traveling to exotic places (bungee jumping in South Africa or horseback riding up the Great Wall of China, for example), practicing yoga, and collecting pressed pennies (she has more than a hundred).

Every team has a utility player, somebody who shines no matter what you throw at them. On our team, that’s Desiree. Among many other tasks, she corresponds with clients, manages our online presence, waters the office plants, and continually injects humor and upbeat energy into the proceedings to keep everyone’s morale high. Chances are, you’ll get to experience Desiree’s signature sparkle yourself. “If you call the office, there’s about a 77 percent chance you’ll speak with me first,” she explains. “If you visit the office in person, the odds are even higher!” A communications and drama major who specialized in costume design, Desiree fills her downtime with organizing her postcard collection, buying more books than she can read, and planning her next Halloween costume.

A graduate of the Culinary Institute of America, Michael has worked in the hospitality industry since 1990 and has been the production master in the Tuxedos and Tennis Shoes kitchen since 1997. His previous experience includes Oceana in New York City and the Ritz Carlton in Naples, Florida—not to mention an eye-opening job with an oil company, which took him all over Africa. “I love the camaraderie of the kitchen,” says Michael. “I also believe in the DSquared ‘guest-first’ philosophy,’ and I instill that in our team. I love working on the floor of an event and interacting with guests.” When he’s not imagining the next delicious creation for our menus, Michael enjoys working out at the gym and exploring new restaurants both at home and in his travels.

Resistance is futile. In the battle between will power and one of Brideen’s artful cakes and pastries, temptation wins every time. You can taste her talent, years of experience and passion in every melt-in-your-mouth forkful. “Being a pastry chef encompasses all the elements close to my heart: art, food and people,” says Brideen, who learned about art as a sculpture major and about entertaining at the knee of her grandmother, a general’s wife who hosted extravagant parties. (One might also argue that surname = destiny, but we digress.) “I learned early on that life is more fun with a party in the near future.” Now Brideen’s “sculptures” are the sweet finale for many of our events. When she’s not crafting pastries, the unceasingly creative Brideen enjoys her tight-knit neighborhood in Alki Beach, dreams about a saltwater taffy business, collects Heavy Metal magazine, and belly dances.

Nick is another member of our team that has grown up alongside Tuxedos and Tennis Shoes. At 18, Nick started serving at events, soon moved to full-time in the warehouse and, a couple years later, decided to take up cooking! He says, “On the job training in many different departments has given me a comprehensive understanding of this company and industry as a whole.” As DSquared’s Sous Chef, Nick serves as culinary quality control, keeping our kitchens stocked with the best ingredients to ensure first-rate food. Nick says his favorite part of the job is “seeing different food from around the world and learning techniques from a very diverse group of coworkers.” When Nick’s not expanding his culinary IQ in our kitchen, he’s experimenting with recipes at home. He also puts his quality control skills to work editing his wife’s food, beverage, & craft blog, which requires them to spend a lot of time at wine and beer tastings for “research.”