about us
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Since 2012, East West Catering has catered all types of private parties and events—from intimate settings of eight people to large events with 250 guests. Working out of our commercial kitchen on Bainbridge Island, our professionally trained and experienced chefs have catered events throughout Kitsap and King Counties.
We have catered school events, private business luncheons, banquets, memorial services, and weddings—to name just a few. Our clients have included the Bainbridge Island Kiwanis Club, Virginia Mason Hospital, the Bainbridge Island Art Museum, and Children's University Medical Group in Seattle. |
chef bio
Theresia Brannan
Chef / Owner, East West Catering
Prior to becoming a professional chef, Theresia built a successful career in the procurement field. While working for major corporations in manufacturing and aerospace, she completed her education in procurement and business management at UCLA.
Theresia found her career both challenging and rewarding, but her true passion has always been cooking.
Theresia’s love for cooking began at an early age when cooking for her large family in her native country of Malaysia. She took classes in domestic sciences, participated in her school’s cooking club, and like most good chefs, learned the art of great cooking from her grandmother. Theresia’s passion for cooking for others has been life-long. Since moving to Bainbridge Island fourteen years ago, she has continued to cater for friends and family, including weddings, birthday parties, memorial services, and various events at church.
In 2010, Theresia left her career in procurement to pursue a professional career as a chef. She received formal culinary training at Seattle Central Community College (SCCC). During an intense, full-time, two-year program, Theresia received a well-rounded education in the many facets of food production, fine dining, and banquet management. She participated in a number of elective workshops and programs, including butchery and her particular favorite, the program's dynamic "farm school"--where she milked goats and helped plant and harvest crops at Quillsascut Farm in Rice, WA. She also learned the principles of farm-to-table, promoting local and sustainable food production. Through SCCC’s program she had the privilege to volunteer at the annual Chef's Collaborative in Seattle. Upon graduating in 2012, SCCC recognized Theresia (the eldest student in her graduating class) for continuing her frequent volunteer work while completing her culinary AAS degree.
Theresia established East West Catering (EWC) in 2013, shortly after graduating from SCCC. Her cuisine and style is inspired by the Pacific Northwest and shaped by her extensive travels throughout Southeast Asia, India, Latin America, and the Middle East. Theresia works with each client to develop a personalized menu that meets their needs while inspiring their guests.
Since opening EWC, Theresia has catered weddings, school fundraisers, office luncheons, corporate events, intimate parties and other special events. She also caters the weekly breakfast for the local Kiwanis chapter, receiving rave reviews from some of Bainbridge Island’s most dedicated civic and community leaders. Theresia also dedicates substantial time to her community and her church through volunteer work. Over the past several years her service has included work cooking for KAIROS prison ministry and Young Life Bremerton, a weekly program that provides snacks and dinner for as many as eighty local at-risk youth. She has also taken her volunteer work abroad, including conducting a nutritional workshop for HIV-positive women in India and cooking for kids and staff at an orphanage in Panama.
Chef / Owner, East West Catering
Prior to becoming a professional chef, Theresia built a successful career in the procurement field. While working for major corporations in manufacturing and aerospace, she completed her education in procurement and business management at UCLA.
Theresia found her career both challenging and rewarding, but her true passion has always been cooking.
Theresia’s love for cooking began at an early age when cooking for her large family in her native country of Malaysia. She took classes in domestic sciences, participated in her school’s cooking club, and like most good chefs, learned the art of great cooking from her grandmother. Theresia’s passion for cooking for others has been life-long. Since moving to Bainbridge Island fourteen years ago, she has continued to cater for friends and family, including weddings, birthday parties, memorial services, and various events at church.
In 2010, Theresia left her career in procurement to pursue a professional career as a chef. She received formal culinary training at Seattle Central Community College (SCCC). During an intense, full-time, two-year program, Theresia received a well-rounded education in the many facets of food production, fine dining, and banquet management. She participated in a number of elective workshops and programs, including butchery and her particular favorite, the program's dynamic "farm school"--where she milked goats and helped plant and harvest crops at Quillsascut Farm in Rice, WA. She also learned the principles of farm-to-table, promoting local and sustainable food production. Through SCCC’s program she had the privilege to volunteer at the annual Chef's Collaborative in Seattle. Upon graduating in 2012, SCCC recognized Theresia (the eldest student in her graduating class) for continuing her frequent volunteer work while completing her culinary AAS degree.
Theresia established East West Catering (EWC) in 2013, shortly after graduating from SCCC. Her cuisine and style is inspired by the Pacific Northwest and shaped by her extensive travels throughout Southeast Asia, India, Latin America, and the Middle East. Theresia works with each client to develop a personalized menu that meets their needs while inspiring their guests.
Since opening EWC, Theresia has catered weddings, school fundraisers, office luncheons, corporate events, intimate parties and other special events. She also caters the weekly breakfast for the local Kiwanis chapter, receiving rave reviews from some of Bainbridge Island’s most dedicated civic and community leaders. Theresia also dedicates substantial time to her community and her church through volunteer work. Over the past several years her service has included work cooking for KAIROS prison ministry and Young Life Bremerton, a weekly program that provides snacks and dinner for as many as eighty local at-risk youth. She has also taken her volunteer work abroad, including conducting a nutritional workshop for HIV-positive women in India and cooking for kids and staff at an orphanage in Panama.