Fabrizio Catering

Fabian began gaining his experience in 1973 at the Steve Crane Ports O’ Call concept. A Polynesian Kon Tiki style restaurant that opened in 1960 on the 37th floor of the Southland life tower,which was part of the Sheraton Dallas hotel. After leaving the Sheraton, Fabian worked for Brennan’s of Dallas, where he worked along the side of Paul Prudhomme, and learned the art of Cajun cooking from the leader of Cajun cooking in the 70’s.



Later, he returned to the Sheraton Dallas, working with the leading chefs in Dallas at that time. He was taken in and taught the art of garde manger, ice carving, tallow wax carving & entering culinary competitions and placing. He also was promoted to evening sous chef at a young age.



In 1980 he was ready to venture out even more and took a job at The Mansion on Turtle Creek, cooking French Nouvelle cuisine working with a very gifted and talented pool of culinarians. Avner Samuel, Dean Fearing, Ricky Tillman, Joe Venezia - the list of well acknowledged culinarians is endless.



Fabian has been catering to special events, weddings, celebrations, charity events, social events, fund raisers, holiday events for children's hospitals, corporate luncheons, dinners, cocktail parties, anniversary events, political gatherings.