About The Chef

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Daniel Gendron was raised in Tokyo, Japan and is a 1981 graduate of The Culinary Institute of America.  He has worked throughout New York City’s fine restaurants and catering establishments and was formerly the Chef of Valeur Mansion, a very popular wedding location off River Road in Rhinebeck, NY.  Daniel started Gendron Catering in 1998 and in 2003 he received his Certified Executive Chef status through The American Culinary Federation.  The Tasting Room restaurant is the most recent evolution, offering guests a chance to dine with an open kitchen and a place where every table is the chef’s table.

Daniel proudly follows in the footsteps of his father, Jean Pierre Gendron, who was the chef and host of the well-reviewed and much-loved Lucky Pierre restaurant.  The January 8th, 1955 issue of the New York Herald Tribune proclaimed “Tiny Lucky Pierre’s is a French Find” and sang the many praises of the “Amazing Young Man” and his wonderful restaurant located downstairs from the famous Latin Quarter.  A dining experience at The Tasting Room offers something very similar to Jean Pierre’s “Petit French Coin” with unique food prepared from fresh ingredients and an ever-present chef and host.Lucky_Pierre_Card

Chef Daniel’s thoughts concerning Catering and Hospitality…

Taste
Catering requires the integration of ingredients, resources and experience.  These elements come together in the final dish.
Whether it’s a formal sit down dinner for an extravagant gala or an elegant wedding with buffet or station setups, all food must complement each other within the selected menu.  The best menus are always created in collaboration with our clients and we are genuinely interested in your ideas.  Chef Daniel will personally meet with you and provide a tasting showcasing seasonal and fresh menu options for your event.  Our sample menus are meant to serve as examples of what can be done, a way of inspiring your own thoughts on the types of foods you would like us to prepare for you.  We strongly support local farms and their methods of producing sustainable foods.

Presentation
Is a visual thing based on textures, color and the theme established for your event.  Foods prepared with an Explosion of Flavor and a Riot of Colors!

Detail
In addition to taste and presentation are the details defined through collaborative efforts, that ultimately determine the final affair.  We take great pride in coordinating all these details with you in mind.  All rentals from the tent, tables, chairs, china, dance floor, linens, etc. are coordinated through Gendron Catering.  Gendron Catering has worked at private estates and state parks throughout Rhinebeck and the surrounding area of Hudson Valley.  We know what is required to run a seamless event. We will meet with you at your event location and go over all the final details.  Our rich base of experience, combined with Gendron Catering’s mobile kitchen, professional staff and Culinary Institute trained chefs, guarantee you an event to be talked about well after its finale.