Catering Team

Kevin is an energetic and talented chef. He loves the month of May at Ray’s when we source his favorite fish, Copper River salmon from Alaska. He enjoys traveling and trying new foods from all over the world, like the time he lived in Doha, Qatar for two years in high school. During his college years at the University of Washington he worked at Agua Verde Paddle Club in Portage Bay each summer and enjoyed being on the water with ample bird watching opportunities, one of the traditions he has continued here at Ray’s. Kevin loves to view all sorts of bird life from bald eagles to cormorants, belted kingfishers and many other marine birds. When not at Ray’s Kevin can be found spending time with his wife and 1 year old daughter, studying wine, cooking elaborate meals at home, and playing disc golf with Sous Chef Stephen Rodriguez.

Originally from Kalamazoo, Michigan, Nathan got his start in hospitality as a dishwasher at the Beacon Club—an early glimpse into the world of fine dining that would spark a 20+ year career. From there, he worked his way up through nearly every role in the restaurant world, beginning at a Greek spot in Kalamazoo called The Blue Dolphin, where he became a server, bartender, and eventually a manager.

After moving to Seattle, Nathan helped open The Triple Door and served as Production Manager for the Crocodile’s reopening on Blanchard. He went on to lead operations at Fred Wildlife Refuge and The Can Can in Pike Place Market, and later opened and managed Rocco’s in Belltown. Most recently, he was Booking & Catering Sales Manager at Seattle Bartending Company before bringing his wealth of experience to Ray’s.

As Catering Sales Manager, Nathan brings his passion for creating joyful, memorable events and gatherings. Whether it’s a waterfront wedding or a celebratory dinner, he thrives on helping guests feel taken care of.

When he’s not planning events, you’ll find him at the beach, the gym, or making music.

Amanda Viereck brings more than 25 years of experience in hospitality, events, and banquet operations to her role as Catering Sales & Operations at Ray’s Boathouse.

A Seattle native, Amanda began her career as a hostess and quickly discovered her passion for creating memorable guest experiences. Over the years, she has held leadership roles with Wild Ginger and Triple Door, SAVOR… Catering by SMG and Hosts Global.

Amanda previously served as Ray’s Director of Catering Sales from 2015 to 2019. She returns to Ray’s with extensive experience in event planning, banquet operations, budgeting, fundraising events, and client engagement.

More recently, Amanda has focused on nonprofit events and engagement. Her work has included managing auctions, fundraisers, galas, and community engagement programs. She brings that experience to Ray’s, where she helps oversee catering operations and creates seamless experiences for every client.

Amanda’s favorite part of the industry is meeting new people. She enjoys catering to a wide variety of tastes, preferences, and event visions.

Outside of Ray’s, Amanda loves local beach getaways with her family and two spoiled pups. You can also find her cooking at home or paddleboarding whenever she gets the chance.

With her deep knowledge of Seattle’s hospitality industry and passion for people, Amanda is excited to help make every Ray’s event exceptional.