Heather Jones, Accounts Manager
Erwin C. Santiago, Account Supervisor - PR Manager
Keith Waldbauer, Associate Mixologist
Dänny Ronen, Senior Associate Mixologist
John Casey, Business Partner
Jason Anderson, Sous Chef
Cameon Orel, Senior Associate Chef
Jenn Chung, Food and Beverage Development Associate
Emily Browne, Editorial and Visual Media AssociateF
Ann Manly, Development Associate
Heather Jones is the jack-of-all-trades for the KCFS Team. She wears many hats, but her official titles are Account Manager - Culinary Associate and appropriately deemed the “troubleshooter”. The prestigious Johnson & Wales University in Providence, R.I was where she completed her A.S in Culinary Arts as an advanced standing student, and followed up with her Bachelor of Sciences in Culinary Arts with a minor in Oenology. She has worked both nationally and internationally, gaining corporate experience and knowledge with companies such as Hyatt Hotels Corporation (Grand Hyatt Singapore as the Culinary Manager), Marriott International (Banquet Sous Chef - Orlando World Center), and Nordstrom Headquarters here in Seattle as the Sous Chef. She is the glue that binds the KCFS Team together and can often be seen running through the studios finalizing proposals, coordinating client showings and conferences, and proofing upcoming presentations and seminars - all while thinking up the next big thing during a food & beverage development session...and that’s just a typical Monday! But don’t let the heels fool you - Heather trains year round for the next obstacle mud course!
ERWIN C. SANTIAGO
California-born but Seattle-raised Erwin C. Santiago is the KCFS Social Media - PR Manager. Holding double B.A. degrees from Seattle University in Journalism, Humanities, and a Psychology minor, he is a lively character and the team’s go-to taste tester. Erwin’s ability to constantly stay-in-the-know, and his skill to keep up with all of the social media outlets make him a very valuable member of the team. As the only staff member without a formal culinary background or training, he keeps the crew on track by organizing and categorizing the 1000+ bottles of liquor and syrups, moving really heavy objects for the rest of the staff, packing for trips, and will occasionally break into a random dance. Outside of work, Erwin admits to being an avid gym/workout junkie but has an ongoing not-so-secret love affair with all things ice cream. Erwin is also a skilled and talented dancer...spot him if you can at local “flash mobs”.
Liquid Kitchen Associate Mixologist Keith Waldbauer travels the world with Kathy teaching the art of mixology, from Abu Dhabi to Egypt and most recently Ukraine as well as all over North America. He has been featured in Imbibe magazine as well as nominated by StarChefs.com for their Rising Star Mixologist award. Keith brings his thirst for all things spirited to his work every day. As co-owner of Liberty Bar in Seattle he knows what it takes to run things smoothly. He is a cocktail geek at heart, loves all things pork and is dedicated to exploring the history of his craft whenever he can.
Dänny Ronen has a great nose, using it to sniff out what’s new and exciting in the world of international wine/spirits/food/travel. As a Senior Associate Mixologist with Kathy Casey Liquid Kitchen, and Sustainable Programs Director, Dänny brings to the team his passion for educating people, as well as crafting sustainable programs for the spirits industry. A prolific writer, Ronen’s travels produce words and photos which connect chefs, bartenders, importers, producers, and distributors with one another - hopefully sparking innovation, inspiration and sustainable practices. Ronen can be found experimenting and creating new flavors daily - but please keep him away from butane torches, hand blenders and caffeine.
John Casey is Kathy’s partner in business and life. He's been "in the biz" for over 30 years: from working as a culinary operations instructor to liquor sales, to front of the house management, to wine stewardship under the acclaimed Kevin Zraly at Windows of the World. John now handles the financials for all Kathy Casey companies, but is also known as Kathy’s personal “taste-tester”! When asked about what he does in his free time, his response is “What time off?!” Truly a renaissance man—he does it all. John's favorite thing to cook is a “glass of red wine” and always has time for cheese and crackers —he's not the chef in the family! But when someone else is cooking, he loves to eat bacon and most pork products. But he eschews pork rinds!
Sous Chef for Kathy Casey Food Studios and Dish D’Lish Inc., Jason Anderson was born in California and raised in kitchens. He fell in love with cooking from a very young age and always found himself coming back to the kitchen for work. After living for two years in Hawaii, he decided to put a degree behind his passion and attended Le Cordon Bleu in Portland, OR. Armed with a degree in Culinary Arts, he started working as a Sous Chef/Event Chef for one of the largest catering companies in the Northwest, which gave him a crash course in fine dining and large scale catering. Joining the KCFS team is a very exciting change for Jason from the classic kitchen job to food and cocktail development, as well as food styling and photography. When he is not mixing drinks or sautéing food in the kitchen, he is found writing music on the many instruments he plays, developing tasting menus for dinner parties he hosts, and brewing beer. CAMEON OREL
Cameon Orel is the Senior Associate Chef and Culinary Operations Specialist. After graduating from the Culinary Institute of America in New York, Cameon returned to the Pacific Northwest. Here, she is involved in the slow food movement, combining her passion for farm-to-table cuisine and commitment to sustainability by creating menu programs covering renewable energy, composting, and recycling. With over 25 years of extensive experience including Cheesecake Factory, Palomino and Fall City Roadhouse, a local farm to table concept. At KCFS Cameon specializes in innovation, menu & product development, concept operations and P&L reviews, operational tools and budgetary planning. JENN CHUNG
Jenn Chungis our resident Canadian from Toronto. With a varied background in the visual arts (York University), education (Wilfrid Laurier University), and culinary arts (Art Institute of Seattle), she brings creativity, organization, and an eye for detail to her work. Jenn supports the team throughout the ideation phases, development process, and client showings. She is an avid traveler constantly in search of culinary knowledge, from trekking across India and Europe to working the demo stages at the Food & Wine Festivals in South Beach and Aspen. You can find her at the studios whipping up new recipes, taste-testing cocktails, and working on all things d’lish. EMILY BROWNE
With a background in visual Arts (BA – Drew University, MFA – Montana State University), Emily Browne lends a creative, dynamic and innovative eye to her work. From websites to logos to photography, Emily has her hand in all the visual media work at KCFS. And she doesn’t stop at the digital work – experience in food styling and culinary arts allow her to work in recipe development and style food to be photographed. Emily is an avid gardener, keeping herbs, flowers, vegetables, and even chickens!
Ann Manly is a Development Associate at Kathy Casey Food Studios. A culinary school graduate, Ann has been with the company from its early days. She is known as the precision recorder of recipes at development sessions for Kathy Casey Food Studios – Liquid Kitchen. Ann is also the in-house copy editor and custom recipe systems coordinator. Her attention to detail is flawless and her precision is crucial to the successful results of developed recipes. Ann is still the woman we call when we need to pull the all-nighters!