09/24/2024
Tip for the perfect steak: Start with a hot grill, let it rest before slicing, and always season generously. Mastering meat, one cut at a time. ๐ฅ๐ฅฉ
It's not just about serving delicious food. It's about creating a culinary experience.
(16)
127 West Street #8
Walpole, MA
02081
Monday | 7am - 8pm |
Tuesday | 7am - 8pm |
Wednesday | 7am - 8pm |
Thursday | 7am - 8pm |
Friday | 7am - 8pm |
Saturday | 7am - 8pm |
Sunday | 7am - 8pm |
Be the first to know and let us send you an email when David Verdo Catering & Events posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Send a message to David Verdo Catering & Events:
After graduating from the cityโs Le Cordon Bleu College of Culinary Arts, Verdo stayed in the Boston area to pursue a career that has included working for James Beard Award Winners Mark Gaier and Clark Frasier, also was part of the 2009 opening team for Chef Jean-Georges Vongerichtenโs Market at the W Hotel. Which it won best new restaurant in Boston In 2011, he served as sous chef for the AAA four Diamond French brasserie Miel at the Intercontinental Hotel in Boston. From there, Verdo moved on to Asana at the Mandarin Oriental Hotel, spending two years as sous chef at the AAA Five Diamond and Forbes Five Star property. Chef Verdo made his mark as executive chef at CHOPPS American Bar and Grill, where his focus on exceeding guestsโ expectations was widely recognized. He worked under Daniel Bruce, who has been honored twice as one of the โBest Hotel Chefs in Americaโ at the James Beard House. In 2014 he was apart of the opening team at Envoy Hotel as their Executive Chef. The Envoy Hotel won Best new Marriott hotel in North America. Most Recently he has been the Executive Chef for the largest catering company in Boston, Gourmet Caterers since 2016. David describes his cooking style as progressive American cuisine; a reflection of the diversity that characterizes the country itself. He values exceptional, regional ingredients and inventive techniques to create his melting pot of dishes.