CHEF DAVID RENNER
I don’t know how other people think of food, but to me, it’s this incredible world of opportunities to delight the senses. It’s physical, emotional, visual and interactive with no limit to what you can achieve. You hear the sounds in the pan, the clicking of wine glasses, smell the fragrances, and anticipate the enjoyment. You might call my compulsion passion or love because I would do anything to surprise someone with a delight they never experienced.

“Loves building the catering experience to bring in as many senses as possible.”

EXPERIENCE
Marketplace Kitchen
Sheffield, MA

LeRegence Restaurant, Hôtel Plaza Athénée
New York, N.Y.

Entrepreneur Yacht Charters
New York, N.Y.

Wheatleigh
Lenox, Mass.

The White Hart
Salisbury, Conn.

EDUCATION
Culinary Institute of America
Hyde Park, N.Y.

Florida International University
Miami, Fla.

INTERESTS
History, gardening, cooking for my family, volunteer firefighting

SPECIALTIES
Creating catered events designed differently for each customer. French technique, world flavors.