Chef Joe Abuso has personally developed our menus and each associated recipe. He is a graduate with High Honors from the Culinary Institute of America in Hyde Park, NY. After graduation, he cooked at some of the country’s finest restaurants, including Café Annie in Houston and The Mansion on Turtle Creek in Dallas.
In 1994 he founded Abuso Catering Co., growing it into one of Houston’s most popular, successful and respected premium full-service off-premise catering operations. With this Company, Joe catered to Heads of State, industry leaders and Houston’s elite in the City’s most elegant venues. He sold Abuso Catering Co. in 2007.
Joe also has years of experience writing menus and recipes for a well-established CCRC, at which he developed the entire in-house foodservice program from the ground up. The program he put in place there has received continuous high marks in resident satisfaction and is still very much enjoyed by the residents and their families.
Joe is a Certified Sommelier, holds a Master’s Degree from Rice University and is an active lecturer and writer, with regular articles appearing in Restaurant Startup & Growth magazine, among others. He is a past President of the International Wine and Food Society and has been a member of the Executive Committee of the Greater Houston Restaurant Association. Joe has given presentations to the National Restaurant Association on kitchen design and has lectured on wine at the LeNôtre Culinary Institute. His food has appeared on the cover of both Food & Wine magazines and cookbooks.
It was Joe’s experience with his own father at senior living communities – and the food served there – that motivated him to develop his product, Recipes & Rotations – Real Food for Mom and Dad, for the senior-living market.
Chef Joe works closely with Registered Dietitians in conceiving these menus and recipes. It’s the best of both worlds: a chef writes the menus and recipes, and a Registered Dietitian reviews, evaluates and approves them, confirming that they meet all the necessary guidelines.