About Metro Market
Metro Market Catering,
is owned & operated
by Robert Freitag &
From their state-of-the-art
commercial kitchen, centrally
located on Bainbridge Island,
Metro Market Catering and Take-out
provides you with everything from a satisfying
freshly-made lunch on-the-go to frozen vegan soups & items for dinner. Freshly made platters can be picked up or delivered, and Metro Market Catering proudly offers full-service catering with an experienced staff and customized menus tailored to your needs.
Robert Freitag, Owner/Chef
Robert Freitag began his cooking career during college in San Francisco learning the ropes at the iconic Zuni Café during its early years. After a stint cooking live lobsters and fresh seafood on Cape Cod, Robert focused on catering in San Francisco . As head chef at Taste Catering in the opulent 80's, directing a kitchen staff of dozens and managing parties for thousands of guests. In 1991, Robert was drawn to the cool green landscape and warm people of Bainbridge Island where salmon are caught from the shore, chanterelle mushrooms sprout from the forest floor and a tradition of farming that goes back for generations can be savored in the sweetness of a strawberry. Robert Freitag has grown his northwest catering business by word of mouth, working out of the Farm Kitchen in Poulsbo for five years before building Metro Market's catering kitchen on Bainbridge in 2004. He also developed a line of vegan soups that is sold at the kitchen, hot or frozen, along with take-out lunches. Robert has also produced many of the photographs featured throughout this website.
Jason Devinney, Co-owner
Jason Devinney has over 20 years of experience in food service. Managing staff and waiting tables in San Francisco restaurants as well as at the Wattis Room for patrons of Davies Symphony Hall. Jason honed his waiting skills at Ivy's, a popular theater restaurant. After moving to Bainbridge Island , he worked with Joe McDonald of Marketplace Catering in Seattle . On the island, Jason has waited tables at The Four Swallows, Café Nola and managed the floor staff at Winslow Way Café during its early years. Jason Devinney has cultivated a large following of pampered patrons. His attention to detail is reflected in his practice and teaching of fine floor loom weaving. He learned weaving on the G.I. Bill after serving in the Navy. Jason manages the service staff as while working at the kitchen and overseeing events.