Welcome to On Safari Foods
On Safari Foods is one of the few caterers in Seattle specializing sustainable catering and corporate food service. Locally owned and operated, we have 28 years of experience and are committed to providing the best food at a fair price.
Who we are
Looking for affordable catering in Seattle?
On Safari Foods is one of the few Seattle catering companies committed to deliver sustainable food that is delicious, nutritious and made by hand to meet your unique needs. We strive to maintain the highest possible level of satisfaction by ensuring that every order is healthy and wholesome, provided at a fair price, and crafted to the highest standard of quality and care.
Good to our clients
Kind to the earth
Fair to our employees
Meet The Team
Our people are our power
We are so proud of the catering team we have built. Their diverse ethnic backgrounds, culinary training, and gastronomical experiences inspire globally diverse menus. Our experienced front-of-the-house staff provides exceptional service with a high level of professionalism. We train all our servers and we do not outsource or use temp services for our events. Our office and administrative staff ensure proper purchasing, recording, and billing procedures that enable and support our mission.
Living Our Values
On Safari Foods is a values-driven company.
We are deeply committed to preserving the health of our planet as well as our local communities while offering affordable catering in Seattle.
Large-scale operation, small scale quality
Our kitchen in SODO is set up to provide large quantities in a wide range of culinary styles, without sacrificing quality.
Committed to providing 360 degree service
With a large team of culinary professionals and experienced waitstaff, we are able to provide an un-matched level of service.
Teresa Carew, Founder & CEO
Almost 30 years ago, South African-born Teresa Carew started a small sausage company she named On Safari Foods in homage to her native country.
Today, On Safari Foods is one of the largest catering companies in the Seattle area with a diverse clientele including individuals, religious organizations, and local corporations. During the pandemic, OSF has been able to pivot its business from in-house corporate and event catering to a line of frozen and fresh foods that are available through their website and virtual event catering with themed boxes and individually packaged meals and appetizers.
Even with an extremely busy schedule, Teresa still enjoys cooking at home for friends, doing yoga, gardening, and spending time in nature with her children and her dog Bingo.
Operations & Catering Manager
A San Francisco State University graduate with a BA in Journalism, 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.
Elizabeth relocated to Seattle in 2010 and joined On Safari Foods. With more than 20 years in the hospitality industry, she brings a wealth of knowledge in catering sales, customer service, and management experience to her role at On Safari Foods.
Throughout her career in food service, Elizabeth has recognized the need to put the customer first and finds creative ways to meet their catering needs. From weddings to Bar Mitzvah’s or planning large corporate events, she ensures that the customers’ needs are met, and has become well versed in specialty menus accommodating a wide variety of dietary needs. She especially enjoys themed and brunch menu planning.
Elizabeth is a cancer survivor and her OSF family has been extremely supportive throughout the ups and downs. When not working, she enjoys reading, a good Netflix binge, random road trips, and visiting her family in California.
Rob joined On Safari Foods after spending time in some of the Pacfic Northwest''s most respected restaurants. He ended 10 years in Portland with a three-year tenure as Executive Sous Chef of Fenouil, owned by Chef Pascal Chereau.
In 2010, he knocked on the door of Seattle's Rover’s and was welcomed in by owner Thierry Rautureau who gave him a job in the kitchen. In just a few months, Rob was offered the Chef de Cuisine position of Rover’s and when Thierry closed Rover’s and opened Loulay, Rob was invited to design the kitchen and menus as Chef de Cuisine.
“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.”
― Erma Bombeck