The On Safari management team is comprised of a staff of professional, highly talented, and experienced personnel. They are dedicated to providing the best quality food and exceptional service.
Our kitchen staff’s diverse ethnic backgrounds, culinary training, and gastronomical experiences inspire globally diverse menus. On Safari’s experienced front-of-the-house staff provides exceptional service with a high level of professionalism. We ensure that all our servers are personally trained by On Safari, and we do not outsource or use temp services for our events. The office and administrative staff ensure proper purchasing, recording, and billing procedures that enable and support our mission.
Teresa Carew, Founder & CEO
Teresa Carew hails from South Africa and has been living in Seattle since 1987. She has owned On Safari Foods for the past twenty-two years. On Safari Foods originally began as a sausage company, but once clients heard about her catering prowess, it evolved into a catering company, and continues to be so, with about 80% of its business concentrated in corporate / food service and the balance in privately catered events.
Her long tenure in the catering business is because of her unwavering dedication to quality and to serving the customer. Teresa and her band of loyal chefs have always been gardeners and composters, and so have naturally slotted into the “new” movement of composting, recycling, and working with sustainable products. Teresa is a member of Chef’s Collaborative and The Slow Food Movement.
Her company was the smallest Google vendor in their large food service program and she is proud of the fact that her two Google cafes in Fremont were ranked in the top five in the world amongst all 85 Google cafes for quality of food and service. Teresa and her team work closely with Charlie’s Produce to use as much local and, whenever possible, organic produce to serve her customers. Her credo is that she will never serve a customer anything that she would not serve her family. To that end, the food is fresh, healthy, honest, and simply but exquisitely prepared.
Denise Campbell, Director of Marketing and Sales
After graduating from the University of Notre Dame with dual degrees in Marketing and Russian, Denise pursued international endeavors before returning to the U.S. to begin working in the marketing / corporate branding field. In 2003 she established her own freelance event planning and catering business, where she honed her skills for event coordination and developed a true appreciation for the art of food. Denise joined On Safari Foods in 2013 to guide the company through strategic growth, business development, and streamlined event management.
Elizabeth Zipper, Operations & Catering Manager
A San Francisco State University graduate, Elizabeth has pursued a career in the hospitality management industry. After working as part of the management team for several major hotel chains, she found her true passion in the world of food service. Her career began at Mission Bay Foods in San Francisco as a part-time office assistant. She began assisting the catering manager, where she found her true calling. She held various positions within the department and, during her 6-year tenure, was promoted to the position of catering manager. After relocating to Seattle in 2010, Elizabeth joined On Safari Foods. With more than 16 years in the hospitality industry, she brings a wealth of experience in catering sales, customer service, and management experience to her role at On Safari Foods.
Michele Adams, Baking & Pastry Department Head
Michele has worked at On Safari Foods for the past ten years. She is an accomplished baker with a keen eye for detail. She has a degree in Fine Arts and always works to not only make her product taste memorable, but to look the same way. We are very fortunate to have such continuity in our organization, as this leads to better products.