Chef Gerald is an accomplished Chef with over 30 years of Fine Dining, Contract Foodservice Management, Concessions, food production, product implementation, catering expertise in multiple cuisines, i.e "New American" French, African, Italian Nuevo, just to name a few, and a proven track record of successful catering service for multiple client cultures and cuisines Gerald formed in 2019 NASIMO FOOD PROJECT LLC as Chef Proprietor. He has a wonderful personality he is very accommodating, considerate and willing to share his culinary insight and knowledge with others. And a former high school culinary art instructor.

BBQ chain eatery featuring house-smoked meats, stuffed baked potatoes & classic sides.End your search for BBQ near me and head down to Dickey's barbecue restaurant for hickory wood smoked pulled pork, smoked wings, ribs, boxed lunches, ..

Hello everyone my name is Sapp, my catering business is based in the D.M.V. ( DC, Maryland, Virginia) area. I’ve been in business since 2023. I’ve had the passion for cooking since I was a teenager, from watching my parents cook. Started taking seriously after college, Once i figured that, was what I loved doing. I provide catering services for gatherings, birthdays, baby showers, office parties and ect. My food primarily gourmet soul food with an exotic taste from my own personal all purpose seasoning, that I’ve also created and available for purchase as well. Look forward to connecting and doing business with you all, thank you!

Chef Deonte Ford began his culinary career as a food runner, quickly rising to sous chef through his dedication and passion. His impressive experience includes roles at McCormick and Schmick's, Public House, and Redstone at the National Harbor, working across various locations in the DMV area. He eventually became the Executive Chef at Lake Presidential Golf Club Beachtree, where he refined his culinary and leadership skills. Transitioning to entrepreneurship, Chef Ford launched a successful food truck, mastering the intricacies of running a food business and developing systems and concepts that fueled further growth. Beyond his professiona