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Flambe Gourmet

Flambe Gourmet's Verlocal page

Chef Angelo Cattaneo was born in San Diego, CA to a French mother and Italian father. Growing up, he benefited from the culinary influences of his parents as well as the wonderful food of southern California. Working his way up from a dishwasher, Angelo’s journey has spanned two decades. He has traveled and worked extensively throughout North America, South America and the Caribbean. Angelo spent two years on a 350-acre multi-diverse organic farm as the head cook and assistant farmer. Throughout these experiences, Angelo not only enhanced his skills and creativity as a chef, but also his innate passion for cooking with fine ingredients. In 2002, Angelo moved to Madison and quickly made his way up the culinary ladder. He held a management position at Whole Foods Market on University Avenue until 2005 when he helped open Manna Café. In 2006, he open Sardine and founded Flambé Catering. In 2007, Angelo became Head Chef of the Blue Marlin. Throughout his tenure at the Blue Marlin, the restaurant won “Best Seafood in Madison” two years in a row. In 2008 he opened La Brioche and in 2010 Madison Sourdough. Our Business Flambé Gourmet is family owned and committed to providing the finest catering in Wisconsin. Founders and owners Jessica Cattaneo and Chef Angelo Cattaneo have a long culinary history in Madison, WI and will personally bring the freshest flavors to your next event.

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Chef Angelo Cattaneo was born in San Diego, CA to a French mother and Italian father. Growing up, he benefited from the culinary influences of his parents as well as the wonderful food of southern California. Working his way up from a dishwasher, Angelo’s journey has spanned two decades. He has traveled and worked extensively throughout North America, South America and the Caribbean. Angelo spent two years on a 350-acre multi-diverse organic farm as the head cook and assistant farmer. Throughout these experiences, Angelo not only enhanced his skills and creativity as a chef, but also his innate passion for cooking with fine ingredients. In 2002, Angelo moved to Madison and quickly made his way up the culinary ladder. He held a management position at Whole Foods Market on University Avenue until 2005 when he helped open Manna Café. In 2006, he open Sardine and founded Flambé Catering. In 2007, Angelo became Head Chef of the Blue Marlin. Throughout his tenure at the Blue Marlin, the restaurant won “Best Seafood in Madison” two years in a row. In 2008 he opened La Brioche and in 2010 Madison Sourdough. Our Business Flambé Gourmet is family owned and committed to providing the finest catering in Wisconsin. Founders and owners Jessica Cattaneo and Chef Angelo Cattaneo have a long culinary history in Madison, WI and will personally bring the freshest flavors to your next event.
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