David Verdo Personal Chef & Catering
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About
New England's Boutique Caterer
At David Verdo Catering it's not just about serving delicious food. It's about creating a culinary experience that is memorable and unforgettable for your clients and their guests. It's about understanding their unique tastes and preferences, and delivering a personalized menu that exceeds their expectations.
We are passionate about food and committed to quality. Every dish that we serve must be made with the finest and freshest ingredients, and prepared with care and attention to detail. Our culinary expertise shine through in every aspect of service, from the presentation to the flavor and texture of each dish.
But it's not just about the food. It's also about providing exceptional service and creating an atmosphere that enhances the overall dining experience. From the moment the clients and their guests arrive, we're attentive to their needs and ensure that everything runs smoothly. The team is professional, courteous, and efficient, and the attention to detail will be evident in every aspect of the event.
The team is flexible and adaptable. We're able to handle unexpected situations and provide solutions on the fly. We work with clients to create a menu that accommodates any dietary restrictions or preferences, and be prepared to make last-minute adjustments as needed.
Finally, it's about creating lasting relationships with our clients. We strive to build trust and confidence in services, and are dedicated to providing the highest level of customer satisfaction. By delivering exceptional service and unforgettable dining experiences, we can earn the trust and loyalty of clients and build a reputation.
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Team
Chef David Verdo is a Boston-based chef and his talent has been used all over New England. After graduating from the city's 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. He was also part of the 2009 opening team for Chef Jean-Georges Vongerichten's Market at the W Hotel, which 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 guests’ expectations was widely recognized. He worked under Daniel Bruce, who has been honored twice as one of the “Best Hotel Chefs in America” at the James Beard House. In 2014 he was a part 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 was the Executive Chef for the largest catering company in Boston, Gourmet Caterers.
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