Events Team
Dolly E. Scott
Event Sales Coordinator
Dolly’s professional experience includes over five years in hospitality sales with many years of outside sales in the medical industry prior to that. She began at Amaterra in 2022 and loves creating an environment where people can have fun and enjoy the present. Though Dolly has enjoyed her career in sales, she found her purpose in raising her two children, Kendall and Andrew. Now that they’re grown, she finds joy in helping her event clients create their own beautiful memories. Giving back to her community in many ways, she often provides her co-workers with homemade goodies she bakes on the weekends.
“Dolly – again, amazing communication leading up to the event and during. The layout design was perfect, and just overall, she made the vision come to life with minimal effort on my part. I appreciate her being so easy to work with, providing very clear direction if something was needed and prompt responses to any questions or concerns.”
– Beatriz Hernandez
Katie Carver
Event Sales Coordinator
For over 10 years, Katie has been throwing lavish events and organizing the show. Coming from a lengthy line of detail-oriented and organized women, properly entertaining guests runs through her veins. She began working in the event industry in 2013 when she joined the Pearl Catering team as a Sales & Event Coordinator. Now having worked in Oregon’s wine country for many years, including at Domaine de Broglie, Katie has learned to love Dundee Hills Pinot Noir almost as much as she loves weddings. Outside of work, she enjoys traveling, hiking, gardening, the sunsets at Amaterra, and watching bad TV with her husband Zac and their dog Wallaby.
“Katie was amazing to work with and helped coordinate a beautiful event! Everyone was happy!”
– Alicia Brooks
Jami Flatt
Executive Chef
Jami Flatt is the Executive Chef at Amaterra and brings with him over 20 years of professional industry experience. He earned his degree from Arizona’s Scottsdale Culinary Institute and has worked in prestigious establishments such as The Ritz-Carlton, Silver Queen Restaurant, The Nines Hotel, Urban Farmer, and Departure. Having held the roles of chef de cuisine, executive sous chef, and executive chef, he has built meaningful relationships with peers in Portland’s vast culinary scene. Jami’s menus exemplify his passion for using high-quality, seasonal, locally grown food and his profound respect for farmers and the bounty of the Pacific Northwest.
Dolly E. Scott
Event Sales Coordinator
Dolly’s professional experience includes over five years in hospitality sales with many years of outside sales in the medical industry prior to that. She began at Amaterra in 2022 and loves creating an environment where people can have fun and enjoy the present. Though Dolly has enjoyed her career in sales, she found her purpose in raising her two children, Kendall and Andrew. Now that they’re grown, she finds joy in helping her event clients create their own beautiful memories. Giving back to her community in many ways, she often provides her co-workers with homemade goodies she bakes on the weekends.
Katie Carver
Event Sales Coordinator
For over 10 years, Katie has been throwing lavish events and organizing the show. Coming from a lengthy line of detail-oriented and organized women, properly entertaining guests runs through her veins. She began working in the event industry in 2013 when she joined the Pearl Catering team as a Sales & Event Coordinator. Now having worked in Oregon’s wine country for many years, including at Domaine de Broglie, Katie has learned to love Dundee Hills Pinot Noir almost as much as she loves weddings. Outside of work, she enjoys traveling, hiking, gardening, the sunsets at Amaterra, and watching bad TV with her husband Zac and their dog Wallaby.
Jami Flatt
Executive Chef
Jami Flatt is the Executive Chef at Amaterra and brings with him over 20 years of professional industry experience. He earned his degree from Arizona’s Scottsdale Culinary Institute and has worked in prestigious establishments such as The Ritz-Carlton, Silver Queen Restaurant, The Nines Hotel, Urban Farmer, and Departure. Having held the roles of chef de cuisine, executive sous chef, and executive chef, he has built meaningful relationships with peers in Portland’s vast culinary scene. Jami’s menus exemplify his passion for using high-quality, seasonal, locally grown food and his profound respect for farmers and the bounty of the Pacific Northwest.
