Chef David is a Boston based Personal 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, also was part of the 2009 opening team for Chef Jean-Georges Vongerichten’s 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 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 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 was the Executive Chef for the largest catering company in Boston, Gourmet Caterers.
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.