About

A small kitchen, fully booked.

Salish Spread is the catering kitchen of Executive Chef Priya Ramaswamy. Founded 2020. We take 30 events per year, almost all weddings or milestone celebrations, focused on coastal Pacific Northwest cuisine.

Priya cooked under Renee Erickson at The Walrus and the Carpenter for five years before opening Salish Spread. The kitchen's identity is hers: oysters from Hood Canal, salmon from the Strait, Skagit Valley seasonal produce, restraint, and respect for the ingredient.

Dedicated nut-free facility

No tree nuts, no peanuts, no sesame seeds enter our kitchen. We provide full per-dish allergen documentation for every event. Severe nut allergy is a context where you should choose a caterer who can guarantee no cross-contamination — we are that caterer.

Booking realities

• Tasting required for events 60+. $50/person, fully credited to the invoice on booking.
• 30-event annual cap. Friday and Saturday evenings June through September typically book by April.
• 40-guest minimum. We don't do drop-off catering.
• Annual closure: December 15 through January 10.

Team

Priya (executive chef), Wren (sous chef), Kai (events lead). Service staff hired per event from a stable bench of 12 servers, all trained in our specific service style.