Vincent Bianco grew up in the kitchen, sitting on the counter watching his mother Janice cook.
Drawing on that tradition, it’s the quality, passion and tastes that only come from home cooking that drives Vincent to recreate those experiences for his customers.
Driven by his mother’s passion and the values his father instilled, Vincent learned early on the importance of quality food. His father Joseph owned and operated many restaurants and diners before he founded Bianco and Sons in 1960, where he made a name for himself in the Boston area with his own specialty Italian sausages.
Vincent earned a bachelor’s degree in business management before traveling to Italy in 2012 where he trained under Chef Lorenzo Polegri and Roberta Dowling, founder of the Cambridge School of Culinary Arts.
Upon his return Vincent set out to bring his life experiences both in the kitchen and in travel to other people.
At Bianco’s Custom Catering, we never use a “copy-and-paste” menu; from every customer to every event, we take pride in putting together a unique menu with the highest quality ingredients and the same home-cooked tastes that Vincent grew up with. Through these ideals, we bring you Vincent Bianco’s Custom Catering.