As Executive Chef of Gourmet Caterers, chef David Verdo brings years of experience in the hospitality industry to bear. His progressive culinary style, which he has honed in the kitchens of four- and five-star hotels and restaurants, blends his creative flair and passion for food with a strong business sense.
A graduate of Le Cordon Bleu, Verdo chose the Boston area as the place to pursue his culinary career. His resume includes stints working for James Beard Award winners Mark Gaier and Clark Frasier, a spot on the 2009 opening team for Chef Jean-Georges Vongerichten’s Market at the W Hotel and a turn 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. More recently, he 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.
Before signing on to oversee the culinary goings-on at Gourmet Caterers, Verdo was in charge of the day-to-day operations for the The Envoy Hotel, including the menus at Outlook Kitchen + Bar, The Lookout rooftop bar and the hotel’s room service program.