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Lisbet Larsen Mielke
Owner/Founder
Nobody loves to throw a party more than Lisbet, who caught the fever early in life while helping her parents host huge backyard garden bashes for any and all reasons.
Vivacious and capable Lisbet founded Ravishing Radish in 1993 and has brought a full-service approach to the catering of events, no matter the celebration: weddings, corporate dinners, auctions, retail openings, and other shindigs of every stripe.
Lisbet is the inspiration and keeper of the vision at Ravishing Radish, ensuring every client has an excellent experience, overseeing the smooth and elegant execution of everything including venues, menus, linens, and last-minute changes. And yes, she schleps!
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Pam Samper
Executive Chef
Where organics and local ingredients are a fad or a sometimes thing for some, Chef Pam has always been passionate about where food comes from and sustainability. From the beginning she has embraced the unglamorous discipline of composting as well as the fun of building relationships with local farm vendors — she’s fierce about organic food and the expanded range of flavors, texture, and health benefits it offers.
These values and the quality of her ingredients shape her highly seasonal cuisine and lend a richness and sparkle to every delicious and beautiful dish on her menu.
Clients consistently rave about the Radish food — her creative use of Spanish, Mediterranean, and North African culinary influences makes is special to Pam and is the result of wide travelling and a background in art.
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Vickie Peterson
Business Development
Ever since Vickie met Lisbet at a party, they’ve been the "power team" behind Ravishing Radish, sharing the vision of client-oriented full-service catering for fun and profit.
Catering is the perfect milieu for Vickie. She has loved weddings from the age of 3, at which time she became enchanted by the last page of a storybook showing Cinderella and her prince in their fabulous nuptial garb.
For over a decade Vickie has worked with clients to shape unique and successful events based on event plans that are realistic, fun, and personal — Vickie’s background in art, flowers and display ensures that each client’s event will be vibrant and memorable.
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Angie Copeland
Event Producer
Angie has a background in theatre and food service and is a born party giver and organizer who knows someone in just about every room.
Each client who has worked with Ravishing Radish can tell you how hard Angie worked to make their event everything they envisioned — without making it look like hard work at all. She loves being part of a snappy team, and brings extraordinary warmth and caring to the production of every event.
From the first meeting to the final event, Angie makes sure every detail is in keeping with the spirit of the event, changes can be accommodated without impact, communication is strong, and everything is smoothly executed.
And she loves the reward: a fabulous memory for all. After quite a few years with the Radish, Angie has seen a lot of events, each one marvelous and different.
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Heather Sabo
Sales and Event Producer
A background in many facets of food service — including sales of small, family-vinted wines — and a very adventurous spirit make Heather a natural for the Radish. And on top of that, she’s a people-person that makes most other people people seem, well, a little out of touch.
Heather brings her enthusiasm and curiosity about all kinds of food, ability to listen well, sense of humor, and sparkle to everything she does. At work, she’s a master at determining just how to scope and detail the perfect event for her clients. Outside of work, Heather lives just as fully: cooking French-influenced "peasant foods," throwing parties, outdoor adventure (she’s broken 17 bones so far), and dreaming up her next travel destination.
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Junko Yamamoto
Floral Designer
Originally hailing from Japan, Junko is a cum laude graduate of Seattle’s dynamic Cornish College who is the ultimate aesthetic arbiter at Ravishing Radish.
Over the 4 years she has been part of the Ravishing Radish team, Junko has achieved mastery in floral design and has taken on the training of new staff as well.
Junko’s natural customer service skills and willingness to go above and beyond expectations bring consistent client raves.
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Joanna Cruz
Sous-Chef Extraordinaire
Joanna is amazingly accomplished in the kitchen.
She worked as a pastry chef at almost every restaurant of note in Seattle before coming to The Radish 5 years ago.
Joanna’s wonderfully detail-oriented, even-keeled presence in the kitchen is a true gift appreciated by everyone who works with her — clients and fellow caterers alike.
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Katie Weisend
Staffing and Training
Our wonderful Katie Weisend is responsible for staffing and training programs, providing a single point of contact for scheduling and protocol questions.
Katie, who has done everything from managing an Anthropologie store and starting a family, brings a collaborative approach to her work. Katie takes pride in helping to create and support the Radish’s fun, consistent, delicious, and low-stress customer experience.
Katie’s perfect dinner out? If it can’t be a Radish event it’s a table at one of Seattle’s growing number of sustainable/organic restaurants offering her husband some inspired vegetarian options.
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