THE S&D CATERING STORY
It all began In 1997....

      Steve Fileti and David Maiale began their culinary quest at the New York Institute of Technology in 1997.  They were trained for two years in courses that ranged from food science basics and baking to full service classical dining and ice carvings.  Also at that time their skills were perfected under the instruction of well known chefs of the industry.   

 

      After culinary school they were accepted at Cold Spring Country Club by Executive Chef Peter Von Bruer who's background derived from  many famous New York City Hotels one of wich was the Plaza Hotel.  Together Dave and Steve worked at CSCC for five years where Dave moved up from banquet chef to sous chef and Steve moved from chef de garde manger to chef de cusine.

 

     The next part of their culinary career was corporate catering where they had the opportunity to start their own catering company and be as creative as they want to be.  Today S&D Catering has built up a strong clientel of many satisfied customers who know who to contact when exquisite food, personalism, great service and professionalism are required!    ​

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