Chef Biography
Kaspar Donier was born in Davos, Switzerland and began his career at age 16 as a chef apprentice at the Hilton Hotel in Zurich. He worked his way up the ladder as the commis rôtisseur at the five-star Suvretta House in St. Moritz, then as commis garde manger at the equally starred Beau Rivage in Lausanne. Hilton brought Chef Donier to Vancouver in 1976, then the Four Seasons in the same town, where he met his wife Nancy who was working in the same hotel. He finally was promoted to his first executive chef position at the Four Seasons Inn on the Park in Houston in 1986.
Kaspar and Nancy Donier felt that Seattle reflected their collective experiences in Zurich, Vancouver and Houston, so in 1989 they opened their first and only restaurant, Kaspar’s, in Seattle. In 1995, the Great Chefs television crew showed up to tape Chef Kaspar for the Discovery Channel’s Great Chefs – Great Cities television series. In July of 2005, they flipped their white table cloth restaurant to a farm-to-table special events and catering company. In 2015, they expanded their catering company to multiple locations.
Recipes
Grilled Leg of Lamb with Thai Marinade
Serving: 8 to 12 Print Grilled Leg of Lamb with Thai Marinade By Great Chefs November 18, 2015 Marinated in a bright mixture of kaffir lime leaves, lemongrass, and curry, the lamb is first seared directly over the heat, then finished by indirect heat. Having the leg bones removed and the meat butterflied lets it […]
Jumbo Prawns on Rosemary Skewers with Grilled Potato Skins
Serving: 4 Print Jumbo Prawns on Rosemary Skewers with Grilled Potato Skins By Great Chefs November 18, 2015 What a simple idea; what a great result! Chef Donier uses branches of rosemary as skewers, giving grilled prawns a wonderful flavor. He serves the prawns with potato skins which have been grilled and filled with sundried […]
Steamed Penn Cove Mussels with Curry and Garlic Sauce
Serving: 4 Print Steamed Penn Cove Mussels with Curry and Garlic Sauce By Great Chefs November 9, 2015 Simple and delicious — small mussels, steamed in a heady mixture of wine, shallots, garlic, curry, and cream. The chef adds the green onions at the very end of the cooking process so that they retain their […]
Earl Grey Sorbet with Fresh Berries
Serving: 8 Print Earl Grey Sorbet with Fresh Berries By Great Chefs November 9, 2015 Earl Grey tea, scented with oil of bergamot, makes a subtle and refreshing sorbet to serve with sugar-coated fresh berries. This is a wonderful way to serve season fresh fruits. Ingredients Water – 3-1/4 cups Sugar – 1-1/2 cups Earl […]
Light Basil and Spinach Gnocchi with Asiago Cheese Sauce
Serving: 4 to 6 Print Light Basil and Spinach Gnocchi with Asiago Cheese Sauce By Great Chefs September 28, 2015 This is French-style gnocchi, made with a pate a choux dough. After the gnocchi have been boiled, they are put in a low casserole dish, covered with the cheese sauce, and baked until golden brown. […]
Pickled Chanterelles
Print Pickled Chanterelles By Great Chefs September 28, 2015 A true taste of the Northwest, this unusual appetizer is presented two ways at Kaspar’s — with thinly sliced salmon, or thinly sliced prosciutto. Both options are given. The salmon or prosciutto is arrayed on the plate, then topped with greens and the pickled chanterelles. The […]