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Vision                          Goals                          Mission                          Experience

 

"Since the day I opened the doors at Fenton Events, I have chosen to define success as something beyond just Fenton Events growing and prospering. The vision has always been (and always will be) to raise the standard of the “event” in Whatcom County and beyond. My goal is to inspire everyone we work with in the industry to reach for new levels of creativity and expertise whilst creating our clients vision. I simply love learning and sharing great ideas with clients and other event professionals. My mission is to provide the kind of exceptional service that eliminates any undue stress on clients, so they get the greatest amount of enjoyment out of their event. When the day arrives, our clients feel more confident and assured because of the experiences they’ve had with me along the planning journey. And when it’s all over, I hope every Fenton Event client remembers me for being efficient, resourceful, and fun to be with for goodness sake!”

When planning and coordinating your event I will use my 28 years professional hospitality background that has evolved into a diverse skill set of cooking, sales, planning, design, and coordination. 

I started my hospitality career when I was just 16 years old, cooking in the summers at a local restaurant. I decided a couple years after high school to take my passion for cooking to another level and I attended and graduated from the Culinary Arts Program at Bellingham Technical College in 1993. For 20 years I had the privilege of cooking at several restaurants and hotels in which I have gained lots of knowledge in catering for events. 

A shift, I decided in 2005 to further my education and took a course through the Association of Certified Professional Wedding Consultants on – Wedding Consulting and Coordination. 

From there I went to work as a Production/Wedding Coordinator with Emerald Bay Events where I was responsible for sales, event production, training and event design for all types of events both onsite and offsite. 

Then I made the move to The Best Western Lakeway Inn where I had the position of Catering Sales Manager where I was responsible for selling and managing events of 100 people or larger.  

I then made the move to work at the Silver Reef Hotel Casino Spa and had the position as a Catering Sales Representative, where I assisted in booking events for up to 400 people, marketing and promoting the whole property. 

Throughout the years I also catered several events on my own such as weddings, memorials, bridal showers and other celebrations.