Lavish Roots was founded by a group of friends who attended South Seattle College's Culinary Arts program in the early 2000’s and a sweet addition from Texas.
The group has worked together and individually all across the city at different Five Star restaurants and successful catering companies. In 2014, the group decided it was time to pursue their dreams of owning a business themselves and opened what is now Lavish Roots Catering!
Meet Carly Duke
Born and raised in Seattle, WA; Carly Duke has always been a staple in the kitchen. Her favorite childhood memories are made up of long days in the kitchen with her mother entertaining friends and family. Carly took an interest in cooking long before she could even reach the kitchen counter and played Chef for her family whatever chance she could.
This became her #1 passion in life and every day after school and sports she would cook an elaborate meal for her family to enjoy. She started her culinary education in High School attending PSSC’s (Puget Sound Skills Center) Culinary Arts Program where she quickly ended up being elected a Lead to other students, volunteering for large events, and engaging in culinary competitions.
Carly went on to continue her love for food and education at South Seattle CC’s Culinary Arts Program and graduated in 2006 with honors. During this time she was working as a line cook for Newport Bay and teaching independent living to nine developmentally disabled women.
Once she graduated she worked for a couple of large catering companies in Seattle; one in particular she took from a startup company to a multi-million dollar establishment with her commitment to incredibly high standards, passion for people and extremely driven personality. Carly truly believes that catering is about more than just food, it’s about people and she plans to spend the rest of her life dedicating herself to improving the standards of catering and bringing new life to the industry.
Presenting Brandon S. LaVielle, CCC
Being able to plan and prepare menus and events from start to finish is a dream come true for the West Seattle native. “Bringing people together with food is one of life’s great pleasures. I am fortunate to be able to cook food for a living, and while I take it very seriously I also enjoy every minute of my day. I honestly can’t wait to wake up in the morning.”
Brandon received his training in classical French cuisine at South Seattle College’s Culinary Arts Program. Though he may be French trained, Brandon stays focused on studying cuisines from around the world.
Brandon’s dedication to education and culinary arts keeps him involved in a variety of different organizations. He is a proud member of the American Culinary Federation (ACF), representing the Washington State Chef’s Association (WSCA). Through the ACF and WSCA, Chef Brandon is an Approved Mentor for the ACF Apprenticeship program.
Brandon also plays an intricate role in the ACF ‘Chef and Child Program’. A program which functions to educate children and families in understanding proper nutrition through community-based initiatives led by ACF chef members, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity. Working side by side with this program and the School Nutrition Association, Brandon is very involved in the ‘Chefs Move to Schools’ program, which is an integral part of First Lady Michelle Obama’s Let’s Move! initiative and its goal of solving the childhood obesity epidemic within a generation.
Brandon has a number of awards and culinary medals under his belt and continues to train for various competitions throughout the year. Chef LaVielle is a Certified Chef de Cuisine (CCC®).
Brandon lives in Seattle with his wife Stacy and their young daughter. They have two dogs, Truffle and Blitz. In his spare time he enjoys cheering on all Seattle teams, playing golf, and spending time with his family.
Introducing Evan Garrard
Born and raised in Florida until the age of twelve Evan Garrard moved to Seattle to live with his father. Evan attended Franklin High School, in Seattle’s Rainier Valley, and graduated in 2006. While in high school he worked at a local Italian restaurant, he saw what is was like to work in a kitchen. He loved the atmosphere of the kitchen and dreamed of becoming a chef.
After high school he decided to pursue his culinary dream and attend South Seattle College’s Culinary Arts Program. There he was trained by ACF accredited chefs such as Stephen Sparks.
Having completed culinary school and receiving his AAC for Culinary Arts in 2008 Evan continued to expand his knowledge base.
Working at a number of catering companies in the Seattle area, Evan was a key part of opening multiple contemporary corporate cafes. During this time he was exposed to new ideas about food such as buying from local sources, head to tail cooking, and molecular gastronomy which have over time inspired his cuisine.
With his vast repertoire of techniques, knowledge of the ins and outs of catering, passion for making people happy, and love of food makes Evan a great fit for Lavish Roots.