Abuso Catering Co. was founded in 1994 by Joseph Abuso as an upscale full-service catering company serving the needs of Houston's Corporate and Private clients. Joseph is a graduate of the Culinary Institute of America in Hyde Park.
Our executive Chef Andrew LaRue maintains the philosophy of outstanding food and exceptional service, while unveiling new and creative culture for Houston’s most food-savvy and sophisticated palates.
Chef Andrew LaRue developed his vast and creative culinary repertoire in a coast to coast gastronomic journey after graduating from Johnson & Wales University in Providence, Rhode Island. Andrew began his career in the New England culinary landscape of restaurants, country clubs and catering companies, working alongside a who’s who list of talented Boston chefs including Gordon Hamersley of Hamersley’s Bistro, Chris Douglass of Icarus, Stan Frankenthaler of Salamander and Andy Husbands of Tremont 647 and Rouge.
As Executive Chef at Marin County’s premier catering company, Sage Catering, nestled between Napa Valley and San Francisco, Andrews’ ambition and passion for catering grew to match his love for restaurants.
With his well-rounded culinary skill and prowess, Andrew has cultivated a bond with the area’s high profile clientele by offering simple and refined food.
My Table Magazine
Please contact Richard Boles from our catering team at 713.660.6617 (or use our contact form) and let us show you a tantalizingly customized menu for your next event!