category NCK

Wrong Date Fiasco

Have you ever mixed up important dates? Can you imagine this happening when planning a once-in-a-lifetime event that took months of planning? Our team recently experienced this with a surprise birthday party that had been planned to be thrown the day before the actual birthday, which resulted in a mix-up of dates. 

Just as we were wrapping up preparations for the event on the next day, we received a call from the venue wondering where we were, as they had expected us an hour ago. What?! But the party is tomorrow…nope! The client had miscommunicated the dates with the actual birthday in mind and not the event date. Despite the confusion we sprang into action right away. Chef Navi flipped pans and sautéed like no other and we continued to pack and pack until everything was ready to go. Our team pulled it together with strong communication and determination to make sure that this event would receive the delicious food they were counting on. The surprised guest of honor had no idea that such a mix-up had happened as everything went as smoothly as planned. This is just one great example of the dedication to exceptional service that our team can provide, no matter how small or big the hiccups along the way. Contact us today to see how we can create and plan an exceptional event for you!

Seasonal: Fall & Winter Buffet Menu

Add any one of these seasonal dishes to the menu for your next event!


Red wine, poached pear, goat cheese, kale salad

Apple bacon farro salad with warm pumpkin vinaigrette


Braised apricot chicken

Fig glazed pork tenderloin

Lemon cod

Braised beef tender with mushroom + fennel sauce


Hazelnut roasted lemon paprika cauliflower

Curried carrot and parsnips

Squash polenta with honey butter

Twice roasted sweet potatoes

Applewood smoked bacon Brussels Sprouts with garlic bread crumbs

NCK: Our first time hosting

On Saturday, October 12th, we gathered our friends and family together to host our very first event in our new event space. At the celebration of this milestone for our business, we embraced the change of seasons and used some of our own decor inventory to create a beautiful autumn buffet display and table settings. The gold sequin table runners added a touch of glamour to the room, and the complimentary gold chargers tied the table settings into the overall decor of the venue.

The two meeting rooms that branch off of the main reception area are named after the Fiji Islands themselves, Viti, meaning big, and Vanua, meaning small. Able to accommodate up to 65 for any style of event, the flexible space has gold and copper metallic finishes throughout that contrast against the light blue walls and dark wood floors. Traditional Fijian Masi artwork hand woven from bark is displayed in each room, and the large, leafy, dark green plants bring natural life into the space.

We are excited to officially open our doors on Friday, October 18th and welcome the public to take a tour, enjoy appetizers, and explore how our new space can be transformed to fit any event!

Vanua Room
Set for a cocktail mixer with appetizer station
Viti Room
Set for a 64 person buffet dinner with a slideshow

NCK: Chef Navi’s Story

Hello everyone, this is Chef Navi, and I would like to share my journey with you all. 

I was born and raised on the beautiful island of Fiji. Growing up I had a passion for cooking, and I followed the lead of my uncle who was a great cook for wedding, big gathering and galas. I would occasionally help with events. My passion for food grew more and which led me to taking culinary art degree. Upon graduating college I met my wife and life partner Kaajal and moved to Denver, Colorado where I had the opportunity to work as a line cook at the Brown Place, a presidential suite hotel. From being a line cook I was promoted to a lead line cook with in a year and moved up to the fine dining restaurant, and also became a father.

I moved to friendly PNW after spending 3 years in Denver, mostly working for Hilton family hotels after a bit of time at some of the Restaurant Unlimited flagship restaurants, including Beecher’s Cheese and Pasta & Co. I opened my first hotel in Downtown Seattle as the Executive Chef & Food and Beverage Manager at the Hilton Garden Inn on Boren and Stewart. In 2009 my parents joined me here in Seattle. Like every other successful chef, I was driven by my passion for food and reaching my goal to be on the top. In 2016 I was hired by Hilton Seattle as an Executive Chef, Food and Beverage manager, the same year that child number two came along.

While working at the Hilton, full time I also started to work as a Personal Chef, which lead me to testing the waters of becoming an Entrepreneur. I decided to venture out and open my own catering company after child number three came along. With the help of all my industry folks and my supportive family, who is always behind me with all my goals, I decided to open Navi’s Catering Kitchen in Lynnwood January 2018. 

My goal is to offer great catering, in-Home dining and cooking classes for the local community, and also a unique event space to host events. Through education, teamwork and continuous improvement, I am excited to continue my journey and hope you will stay tuned for more, as my Commercial Kitchen and the event space is under construction. 

I want to thank my parents, wife, and kids who are the biggest cheer leaders through my journey and also would like to thank each individual who had given me courage, believed in me, stood beside me through this success journey. I really appreciate you all.