Announcements

In recent years, Americans have become increasingly conscious of the contents of the food we consume, placing a large emphasis on the sourcing of ingredients. 2018 James Beard Award winner for Best Chef: Southwest, Alex Seidel, strongly believes in responsible sourcing methods. His seasonally inspired recipes using fresh, flavorful ingredients match well with Martin + Fitch’s mission to bring locally-sourced, seasonal ingredients to the world of office catering. Corporate Essentials is thrilled to offer signature recipes created by Chef Alex Seidel this month through our Featured Chef office catering program.   Culinary Journey From an early age, Seidel knew he wanted to be a chef. His culinary career began at fourteen, working his way up to sous chef at Racine’s Main Street Bistro at twenty. Alex left his home state of Wisconsin to receive formal training at Western Culinary Institute in Portland, Oregon. He finished at the top of his

Critically-acclaimed chef Vishwesh Bhatt has been delighting the taste buds of restaurant-goers in Oxford, Mississippi for ten years with his venture under the City Grocery Restaurant Group umbrella, Snackbar. This upscale, French bistro marries the local southern cuisine with influences from Bhatt’s Indian roots. The result is a menu that receives two thumbs up from foodies everywhere. Corporate Essentials is pleased to offer signature recipes by Chef Bhatt this month as a part of our Featured Chef office catering program with Martin + Fitch.   Culinary Experience   Vishwesh Bhatt moved from Gujarat, India in 1985 with his family after spending some time in France. One thing he found consistent between his time in college and graduate school at Ole Miss was his distaste for dining hall food. Cooking became a huge part of Vishwesh’s life as an effort to save money and make food that he actually enjoyed eating.

Tiffani Faison has taken over Boston’s historic Fenway neighborhood with her critically acclaimed trio of restaurants, Sweet Cheeks Q,  Tiger Mama in Boston, and Fool’s Errand. Her 2018 and 2019 nominations from the James Beard Foundation for Best Chef in the Northeast are no surprise given her wide range of culinary skills, innovative style and ability to create delicious new twists on classic dishes. Corporate Essentials is pleased to offer signature recipes created by Chef Faison this month as a part of our Featured Chef office catering program with Martin + Fitch.   Culinary Experience   Early in her career, Tiffani honed her craft under chefs Daniel Boulud, Alain Ducasse, and Todd English. In 2006 she made a name for herself when she was cast in the first season of Bravo’s Top Chef, placing as runner-up. Faison used that momentum to propel herself into prestigious kitchens around the country: Nantucket, New

As one of the culinary capitals of the United States, New Orleans is known for food rich in flavor and amazing restaurants are just around every corner. This month, Corporate Essentials is pleased to offer signature recipes created by the 2018 James Beard Award winner for Best Chef in the South, Nina Compton. Her unique cuisine is inspired by her Caribbean roots, and combines flavorful, local ingredients abundant in New Orleans, with French techniques. Find her featured recipes offered this month as a part of our Featured Chef office catering program with Martin + Fitch. Culinary Training Nina Compton was born and raised on the tiny island, St. Lucia, in the Caribbean. After attending high school in England, she returned home and decided to go after her dream of becoming a chef. Nina’s parents supported her pursuit and helped arrange an internship for her to learn at a friend’s hotel

Soulful chef Gavin Kaysen captivates the taste buds of Minneapolitans with his award-winning restaurant, Spoon & Stable and its modern American cuisine. Corporate Essentials is honored to offer signature recipes created by the James Beard Award winner for Best Chef: Midwest as a part of our Featured Chef office catering program with Martin + Fitch this month. Culinary Experience After graduating from the New England Culinary Institute in 2001, Gavin immersed himself in learning French techniques in some of the world’s best restaurants. Following an internship at Domaine Chandon in Napa Valley, he spent time in Switzerland at L’Auberge de Lavaux, and L’Escargot in London before settling in San Diego as Executive Chef at the AAA 4-Diamond Restaurant, El Bizcocho, where he was named one Food & Wine magazine’s “Best New Chefs”. In 2007, Chef Kaysen left San Diego and moved across the country to become Chef Daniel Boulud’s chef