WEISZER JOINS CORPORATE DINING CONCEPTS

Chef John J. Weiszer has joined Rochester Hills’ Corporate Dining Inc. (dba Corporate Dining Concepts) as senior corporate chef. 

Weiszer is a native Michiganian who has returned to the area after more than 20 years working in California and Illinois as well as Thailand and across Europe. He is trained in Japanese-French cuisine, and has worked as an executive chef in high-visibility dining venues.

Corporate Dining Concepts is a full-service business and industry dining management company, providing food operations in the workplace. In addition to vending and office coffee services, the company offers at-work café management and catering services. Michigan, Ohio, Mississippi and Alabama are states in which CDC has acquired accounts in the eight years it has been in operation.

In this new position with Corporate Dining Concepts, Weiszer will be responsible for menu research and development, recipe creation and standardization, and training among the company’s many foodservice accounts.

Weiszer graduated from the University of California Santa Cruz. He apprenticed with Akio Furume, a Japanese-French Master Chef at Amelio’s in San Francisco. A sabbatical in Italy in the late ‘90s led to his introduction of  Cal-Ital cuisine at Chicago’s Azure and Belleville’s Bella Vita on the Lake.

His talent for blending the best of cuisines has resulted in his introduction of Cal-Ital cuisine at Chicago’s Azure and his successful launch of Melange Bistro in Ann Arbor.

Chef John has earned recognition by the James Beard Foundation; he was among those given the Award of Excellence by the Chefs 2000 of America Association.

Robert N. Shelby, president of Corporate Dining Concepts, announced the addition of Weiszer, noting:  “Chef John is a perfect fit for our company since his approach is that the status quo is never acceptable. Our own philosophy has reflected that in the eight years of our existence, so we welcome him to our team.”

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