Local & Seasonal
Pacific Northwest Cuisine

Personal chefs and vacation cooks available for you throughout Tacoma, Seattle and the South Puget Sound.

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Overhead view of a holiday feast table with various appetizers, salads, pickles, and candles, with a person's hand reaching for a cucumber and tomato salad cups on a wooden serving board.

Why DPK?

We specialize in private dinners, small-event catering and weeknight meals. Offering handcrafted menus, PNW pairings, and fresh pastries from our kitchen. Flexible for most dietary options.

Local & seasonal — We source from farmers and markets across South Puget Sound. Food + pastries + pairings — Full service from appetizers to dessert and Washington wines. Low-stress hospitality — We shop, prep, cook, serve, and clean.

Phone

(406) 579-2040

Location

Based in Federal Way, WA — with a focus on South Puget Sound including King, Pierce and Kitsap Counties.

Office Hours

Monday–Thursdays
9am–5pm Pacific

Fresh kale, cherry tomatoes, avocado, boiled egg, jalapeño, and a loaf of rustic bread arranged on a white surface for a meal or snack.
A colorful vegetable salad with tomatoes, cucumbers, greens, and herbs, garnished with cheese and herbs in a white bowl on a wooden surface.
Peach tree with ripening peaches among green leaves.
Multiple small white bowls filled with yogurt topped with berries, granola, and mint leaves, arranged on a white surface.
A cheese and charcuterie board with grapes, apples, honey, olives, and various cheeses, with a glass of red wine on a wooden table.
A person slicing cured ham on a wooden table filled with various appetizers, including skewered olives, small plates of bruschetta, and trays of sliced vegetables and meats, with a large bouquet of white roses in the background.
A kitchen countertop with fresh vegetables, herbs, garlic, lemon, and peppercorns, along with a cutting board, knife, wooden bowls, and a cloth.
A festive dinner table decorated with pine branches and lit candles. The table features wooden platters with assorted appetizers, including open-faced sandwiches, bowls of pickles and mushrooms, and a dish with greens. There are plates with cloth nap
Four meal prep containers with rice, falafel balls, roasted vegetables, chickpeas, and mixed greens.
A close-up of cherry tree branches with ripe and unripe cherries among green leaves.

Our Services

  • Top-down view of a group of people sitting around a wooden dining table enjoying a meal with various dishes, salads, bread, and drinks.

    Private Seated Dinners

    From intimate six-course dinners to elegant plated events for 12+. Custom menu, full service, and plated or family style.

  • People serving themselves food at a buffet-style meal with a variety of dishes on a long table.

    Event Catering & Drop-off

    Passed hors d’oeuvres, grazing tables, and hot drop-off menus for 10–100 guests. Add servers on request.

  • Plate with cooked steak topped with red currants, served with carrots and garnished with a basil leaf, next to a smear of berry sauce.

    Meal Prep & Vacation Cooks

    Heat-and-serve meals for busy weeks — cooking for Puget Sound vacations so you can relax!

Make a Reservation Today
Three glass jars filled with cooked quinoa, sautéed mushrooms, and chopped vegetables, topped with cherry tomatoes and basil leaves.
Assorted bowls of fresh salad vegetables including cucumbers, cherry tomatoes, and mixed greens.
Basket filled with various apples, some are yellow and red, others are predominantly yellow with red streaks.
A white square plate with three glasses of panna cotta topped with berry compote and garnished with mint leaves, three chocolate cupcakes with nuts, and two small savory pastries, all on a shiny black table with a blurred background.
Three glass meal prep containers filled with layered salads containing black rice, corn, cherry tomatoes, cucumber, black olives, green onions, and lentils, arranged side by side on a white textured surface.
Table with assorted dishes including fried seafood, a dessert with ice cream, orange slice, and waffle cone, a latte with latte art, and a beverage with foam.
A server holding a tray of assorted small dishes with colorful appetizers or desserts, garnished with herbs and fruit slices, at an outdoor event.
Stir-fried beef with chopped green bell peppers, carrots, and onions in a stainless steel pan.
Two compartment meal containers with rice, chickpeas, avocado slices, lemon wedges, and a chickpea vegetable curry with cilantro garnish.
Person handing a bowl of roasted vegetables to another person at a dinner table with apples, grapes, cheese, and a roasted turkey.

Seasonal Sample Menus

Regularly rotating examples below — all menus are customizable.

Fall/Winter Tasting Menu
(6 courses)

Butternut squash soup • Apple-cider braised pork Seared scallops with brown butter & sage • Charred radicchio salad with hazelnut vinaigrette
Rosemary-crusted lamb with parsnip purée • Spiced pear tart with vanilla cream

Weeknight Heat & Serve
(Family-Friendly)

Herb-roasted chicken thighs with maple glaze • Wild rice pilaf with roasted root vegetables
Winter greens with creamy garlic dressing • Oatmeal chocolate chip cookie bars (make-ahead)

Vacation Chef
(3-day house package)

Welcome brunch with baked frittata & cinnamon coffee cake • Cozy stew with hearth-baked bread
Firepit dinner with cedar-plank salmon or braised short ribs • Homemade dessert selections and reheating instructions included

Meet the Team

  • A man with glasses, a beard, and a tattooed arm is standing in a kitchen, smiling, and holding a chef's knife. He's wearing a navy blue shirt with white polka dots and a black baseball cap. There are cookbooks stacked on the counter in front of him.

    Tom — Personal Chef

    Tom creates seasonal mains and oversees menus, logistics, and event timing. Left behind his 20-year design career for culinary passion.

  • A man wearing glasses and a beige apron is happily decorating a cake in a kitchen. The table has strawberries, cheese, and bowls of ingredients.

    Ian — Pastry Chef

    From plated desserts to wedding cakes, Ian brings pastry-level polish to every menu.

  • A man with dark hair wearing a black shirt with a white floral pattern sitting at a table with bottles of wine and glasses, smiling at the camera.

    Morgan — Intro Sommelier

    Morgan crafts wine and cocktail pairings that elevate each course and fit your budget.

  • Shanna – Personal Chef

    Shanna has a rock solid background preparing family meals and holiday events as a home cook.

  • Dave — Operations & QA

    Oversees business operations, quality assurance and well-being of kitchen team + staff.

Booking

  1. Inquiry & consult — Tell us the date, guest count, dietary needs. We’ll reply within 48 hours.

  2. Menu & proposal — We design a seasonal menu and send an itemized estimate.

  3. Confirm & prep — 50% deposit to hold the date; we handle shopping and prep.

  4. Service & follow-up — We cook, serve, and tidy. Final payment before deliveries or within 48 hours of private dinners.


Need a custom timeline or kitchen notes? — we include prep and day-of plans in every proposal.

Pricing

We price by scope: per-person for seated dinners, per-head for drop-off, or weekly flat rates for meal prep. Below are starting ranges — final pricing depends on menu selection, location, and staffing. Examples below.

  • Drop-off catering: from $30-50 per person for delivered options.

  • Weekly meal prep: starting at $275/week, 6 dinners for a family of four. Custom menus, dietary preferences, and local sourcing available.

  • Private seated dinners: from $75 per person (6–12 guests) — includes 3 courses, service, and cleanup.

  • Vacation cook: packages start at $450 for a 2-night weekend when visiting the Puget Sound. Contact us for destination vacation packages!

Fill out the form below for an exact quote. Travel fees may apply outside the Puget Sound.

Love from Neighbors & Hosts

  • A woman with curly hair wearing glasses, hoop earrings, and a striped shirt, smiling at the camera.

    "DPK made our anniversary effortless — five stars."

    Anna B., Tacoma WA

  • A man with dark curly hair, glasses, and a beard, looking to the side, sitting indoors near a plant and a neutral-colored wall.

    "Desserts that stole the show, would try again."

    Martin L., Gig Harbor WA

  • Smiling woman with shoulder-length black hair and a blue top, in an indoor greenhouse with green plants in the background.

    "Perfect wine pairings, like a local tour of Washington."

    Caroline S., Fairfax VA

FAQs

  • Yes — we design menus for gluten-free, vegan, and low-carb diets. Please note severe allergies on the booking form.

  • For plated service over 12 guests we recommend 1 server per 10 guests; we’ll quote staffing as needed.

  • We offer full cleanup; trash removal included—dishwashing may depend on venue kitchen rules.

  • Yes, or in a rented commissary — we’ll confirm equipment needs during the consult.

  • For weekends and holiday dates, 4–8 weeks is ideal. Weeknight meal prep and some vacation cooks have more flexibility.

Cheese and fruit platter with black and white cheese, figs, grapes, cucumbers, and almonds on a wooden table, with glasses of red wine and an apple.
Four rectangular meal prep containers filled with rice, falafel balls, roasted vegetables, chickpeas, and leafy greens on a light gray surface.

Let’s get you fed

A group of diverse people gathered around a wooden table, reaching over to clink glasses filled with beverages, with plates of pasta, salads, bread, cherry tomatoes, avocados, and small bowls of olives and other foods on the table.
Cluseter of cherries hanging on a cherry tree, surrounded by green leaves.