subject: 220 CATERING NEWS: San Diego's #1 Catering Service! [print this page] 220 CATERING NEWS: San Diego's #1 Catering Service!
San Diego's #1 Catering Company
220 Catering is an established San Diego Caterer. They specialize in imaginative modern food for private and corporate entertaining. They believe in the value of excellent service and personal dialogue, and that only using the freshest and finest ingredients with food design and creativity produces the flavors to inspire their clients.
A Client Driven Catering Company
Their client-driven approach separates them from a typical catering company. Their reputation is for creating an impression with food by skillfully planning each menu and demonstrating to all their clients that food can be simple yet exciting to both the eyes and the palate.
With professionalism, excellent organization, CIA trained chefs, personal attention and competitive prices, 220 Catering will make your event a truly memorable one discover the difference.
220 Catering Catering all San Diego events
We cater to Cocktail Receptions, Weddings, Private Dinner Parties, Corporate Functions, Receptions, Holiday Parties, Theme Parties, Family Gatherings, and we offer Private Chef Services. Our creative dishes and presentation are memorable and will make your event a sensation.
220 Catering's Executive Chef David C. Fouts
A native of Los Angeles California, David received classical training at the Los Angeles Culinary Institute. Since then, his resume reads like a who's who of the L.A food scene. After graduating in 1992, David became part of Gadsby's opening team with Robert Gadsby. From there he landed a job with Lisa Stalvey at Bambu in Malibu where he developed a talent for Asian cooking. By 1997, he was brought on board to open Lumpy Gravy, a concept restaurant which was featured on CNN, Travel Caf, The Food Network and awarded as one of the top 100 menus in the nation by the American Tasting Institute. Finally in 1998, nationally acclaimed Chef Josie Lebalch named him Executive Chef at The Beach House. In that position David enjoyed the freedom to design New American menus that showcased a myriad of cultural flavors
Later David was lured by Wolfgang Puck, to Granita in Malibu to lend a helping hand before the Opening of Josie Restaurant in Santa Monica. Here, Fouts further honed his skills in melding French and Asian cuisines. With David's help, Josie Restaurant was named the #1 restaurant in Los Angeles. In 2004 David Relocated to San Diego and was recruited by Whole Foods Market, Inc. to develop recipes for the Prepared Foods Team. If you have experienced any of the prepared foods in San Diego & Southern California, you have tasted some of David's scrumptious creations such as Honey Adobo Chicken, Lemon Ginger Salmon, Wasabi Slaw, Tofu-Shitake Salad.
