Meet The Team: Q&A with Capers Catering Staffing & Sales Manager Dulce Williams

Welcome back to our series introducing you to the dedicated team members working behind the scenes every day at Capers Catering and Olive & Twist Mobile Bar—creating the food, drink, and service experiences of your dreams.

Capers Catering’s Staffing & Sales Manager Dulce Williams is so beloved by clients and industry colleagues alike, her reputation tends to precede itself. Dulce has been an integral member of Capers’ team for nearly 20 years, and we couldn’t feel more fortunate. We invite you to read our Q&A with Dulce below, and discover why she is both pivotal to our daily process, and adored by Capers team members, clients, venues, event planners, and all event partners.

When did you start working at Capers Catering, and what drew you to it?

In summer 2007, I had been working in real estate and my kids were 5 and almost 3—I needed a change to something that would allow me more predictable time to focus on them. A friend of mine who was working at Capers had very positive things to say about it, so my wheels started turning… Growing up on Cape Cod, almost everyone I knew was working in hospitality or food service, and I joined that club at age 14, bussing tables at a popular, 4-star fine dining restaurant. From the first day, I absolutely loved the people, the environment, the pace, and the customers—I wound up working there for the following eight years, all the way through college. After graduating, my path led me to a sales job at a start-up in New York City—working in sales allowed me to build relationships, and I loved it. In addition to its great reputation, Capers’ roles encompassed so many facets I adored, and I started working here August 1, 2007.

How has your role at Capers changed over the years?

I started as a server, and quickly moved into event management. About eight years later, I became the Staffing Manager—overseeing event hiring, training, and scheduling—and two years after that, I added sales to my role as Staffing & Sales Manager. It has all been a perfect fit for me.   

What is your favorite aspect of what you do at Capers today?

That’s such a hard question! I absolutely love that this company allows me to wear so many different hats. It keeps every day interesting and challenging, and I feel so fortunate to continue to work in a role that embodies a list of responsibilities I enjoy, and is so pivotal to creating unforgettable experiences celebrating peak moments of people’s lives.    

What do you love most about Capers Catering today? 

Our staff!! We have such a positive and enthusiastic team, and we all work to support and celebrate each other. There is no separation between event staff, commissary staff, front of the house, back of the house, etc. We are all there for each other and are united in our goal for the client to have the best possible experience. Supporting and partnering with our fellow vendors is also so important to all of us—teamwork really makes the client dream work, so we always take every possible step to help ensure all participating event vendors and the event planners running the show really shine. It’s one of the best things about being in such a collaborative industry.

Do you have any favorite Capers menu items you think clients must try?

There are so many!

Hors d’Oeuvres: The Mini Black Lentil Tacos surprise people every time with how incredible they are!

Other favorites I always recommend are Summer Rolls, Carne Asada on a Plantain Chip,  and our Strawberry-Brie-Leek Wontons.

Salads: Little Gem & Lolla Rosa, Cured Olive Crumbs, Citrus Supremes, Shaved Fennel, Shaved Radishes, Sumac-Lemon Vinaigrette, Fresh Herbs

Hearts of Palm, Mango, Pistachios, Spiced Mango Vinaigrette

Small Plate: Kung Pao Eggplant—my absolute favorite dish if I had to choose!

Stations: Crudo Bar and Poke Station

Entrée: Atlantic Halibut with Cold-Smoked Salmon Ikura, Chives, White Soy Beurre Blanc, Cauliflower Puree, Baby Bok Choy, Red Frilly Mizuna

Buffet: House Rub-Marinated Grilled Flank Steak with Charred Tomato Compote

Brunch: French Toast Casserole

Dessert: Plant-Based Chocolate Cheesecake

Cocktails: Yuzu Cocktail: Gin, Yuzu Juice, Simple Syrup, Orange Bitters, Club Soda, Orange Half-Wheel Garnish

At a Capers event, someone can typically find you…

Everywhere! I love being onsite so much!  Working directly with the clients, planners, and our amazing team!! You can find me bringing specialty cocktails to the bride & groom, setting up the room, expediting the dinner line, and jumping in anywhere else that I might be needed.

Do you have any most memorable event moments for Capers Catering?

It’s impossible to choose. We are so lucky to do what we do—being welcomed into a family’s special day, whether wedding, mitzvah, milestone birthday, anniversary…we never take it for granted. The same goes for celebrating achievements, milestones, teams, and annual event efforts for nonprofit organizations and companies—it’s always an honor and a privilege. I will say, I always love the extra challenge of the far-off events. We love working in greater Boston, and traveling to the farthest corners of New England—wherever your event is, so are we, and I wouldn’t have it any other way.

Capers Catering’s vintage Olive & Twist Mobile Bar, is known to travel wherever guests desire. Do you have any most memorable event moments featuring Olive & Twist?

One of my favorite Olive & Twist memories was when Penny Lane made the trek to Lake Falls Lodge in Stoddard, NH last fall. She positively sparkled beside the beautiful lake, and fit perfectly into the scene. I will never get tired of watching people’s excitement when they first set eyes on Penny!!

Is there anything you feel potential clients don’t know about Capers that might surprise them?

Our team always talks about delivering The Capers Experience to our clients and collaborators. It goes beyond spectacular food and our commitment to flawless service—it’s how our staff makes you feel. I can’t tell you the number of times, post-event, clients have gushed about how amazing our staff is, how they went above and beyond their expectations, and how clear it is that we all care about each other. It’s a vibe, it’s how we roll. It’s that je ne sais quoi that sets Capers apart, and why we all love being here.

When you’re not working, what do you most enjoy doing?

I grew up in Wellfleet, MA, so my happy place is at the beach! I spend as much free time there in the summer as I can. Daily workouts are a must! I love being with my hubby, kids, and our Frenchies. I adore cooking at home or trying new places to eat. Walking with friends and reading also help me to recharge. In the winter, at least one trip to a tropical location for my beach fix is a must!

What excites you about Capers’ future?

I love the endless possibilities of where we can go, what we can create together, new challenges we can tackle... It’s exciting to be a part of team so inspired to discover and devise new menu concepts and food presentation ideas. Our team is constantly evolving and striving for greater excellence. I would love to see our team in new venues and locations—whether closer to Boston or anywhere in Massachusetts, Maine, New Hampshire, Rhode Island, Connecticut, or Vermont. Wherever you’re celebrating, we want to be there with you!

We hope you’ve enjoyed getting to know our incredible Staffing & Sales Manager, Dulce Williams. She can’t wait to lead our team in exceeding your expectations for your next event! Contact us anytime to get the conversation started.

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