Noble Fare Catering & Events strives to create memorable experiences that make each guest’s unique vision a reality, and Catering and Events Manager Dominique Bushnaq plays a key role in ensuring everything runs smoothly from start to finish.
Dominique acts as the main point of contact throughout the event-planning process, from customizing menus to coordinating décor to on-site management and everything in-between.
“I’m always up for a challenge, and it’s really about just doing whatever it takes,” she says. “When I have the kitchen team, the talent, service team and the culture of The Nash and NOtaBLE behind me, it makes my job seamless and enjoyable. I’m very lucky, in that sense.”
Working for Noble Fare felt like a natural fit for Dominique, who began working in the restaurant industry at age 16 and continued while completing her communications degree and sommelier diploma. She has also been overseeing catering and event operations at The Nash for the past two-and-a-half years.
“It’s in my blood. My dad is a chef,” she says. “I grew up in a foodie household. My parents are Swiss and German, and they travelled the world before they had kids. It’s been my world since I was little.”
Joining the team at The Nash, and now Noble Fare, has brought Dominique’s experience full circle. She met David Singleton-Restaurant Director for The Nash, NOtaBLE and Noble Fare-while working at her first job at Fourth Street Rose, and they eventually worked together at Catch alongside Chef Michael Noble.
“It’s kind of karmic that we’re all working together again,” she says.
The trio now brings the same level of quality and guest service The Nash and NOtaBLE are known for to Noble Fare’s events. They also focus on creating customized menus that reflect each guest’s individual tastes-some of Dominique’s recommendations from Noble Fare’s offerings include deep fried mac ‘n cheese, carrot tartare, the chill bar, mini milkshakes and the Crushable cocktail, which she helped create.
“It features Eau Claire Gin-we wanted to feature local suppliers as much as possible-pineapple, lemon and house-made flora kola syrup,” Dominique says. “It’s served in a rocks glass over ice, and we top it off with Happy Belly mint kombucha. It’s light and refreshing, and it’s good for your gut because it has kombucha in it.”
After being involved in countless events, Dominique maintains that the details are what make the experience memorable. She focuses on anticipating guests’ needs so they can enjoy their event, rather than spend their time worrying about logistics. For those who may be in the process of planning an event—whether it’s a wedding, corporate party or more intimate celebration-Dominique advises doing some research on prospective vendors before making a decision.
“Especially in regards to a caterer, do your research and make sure the caterer represents who you are or the type of event you want to pull off,” she says. “I always love, especially for catering because it’s so customized, to get on the phone with the guest and really get a good sense of what they need so Noble Fare gets to put their best foot forward. Making sure everything is flawless is always my goal.”
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