Joe Abuso started in the Hospitality Industry as a teenager, washing pots. From this humble but useful starting point, he went on to graduate from the Culinary Institute of America in Hyde Park, NY. After that, he cooked at some of the Country s finest restaurants, including Café Annie in Houston, The Mansion on Turtle Creek in Dallas and, as Executive Chef, Elk Canyon Ranch in White Sulfur Springs, Montana.
In 1994 he and his wife, Leslie, founded Abuso Catering Co., growing it into one of Houston s most popular and respected full-service off-premise catering operations. Since selling it in 2007, Joe has been consulting to a variety of people in food service, helping them with every facet of their operations.
Joe is also a Certified Sommelier, holds a Masters Degree from Rice University and is an active lecturer and writer. He has been Vice Chargé de Missions Honoraire of the Chaîne des Rôtisseurs, is a past President of the International Wine and Food Society and is an Associate Member of the Foodservice Consultants Society International.