HEAD CHEF, MANAGER
David Dill Saunders was born and raised in Old Lyme, Connecticut. His mother Nancy was tremendously talented in the kitchen. She had her very own catering company. David always found himself watching her cook and licking bowls. Soon enough, he started working in restaurants when he was 16 and was cooking professionally by the age of 18. His first big job was in St.Petersburg, Florida at the Isla Del Sol. He worked in the “Garde Manger” (Cold foods) area of the kitchen and fell in love with it. Since then, David has worked in Northern California, Richmond, Virginia, and Naples Florida to name a few. In Naples, at the age of 30, David was the Executive Chef of the 5th Avenue Cafe. At the age of 35, he was then the Executive Chef of Marandas Catering in Naples Florida. He has done parties from 6 people to 3,800 people. A total experience of over 4,000 catered events.
From an outside bbq to a tableside dinner or wedding. David has been written up several times in his career and has received several different awards including “Best caterer in southwest Florida 2002 & 2003. His passion for food has brought him to a self made quote. “I have had some amazing mentors and teachers. I thank every last one of them. However, to achieve your ultimate goals, you, yourself, must become your best teacher”.
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