Chef Francis Verdier, 54, has been cooking since age 14, when he began a three year apprenticeship in his native France. He got his diploma from the Cooking School of Paris in 1973, and spent several years working in four-star restaurants throughout France. He moved to Houston in 1976 and a restaurant offer later brought him to Washington, D.C and then to this area. He worked as executive chef at Nick’s Airport Inn from 1981 to 2004 and remains good friends with the Giannaris family. After working for four years at A Cut Above Catering in Frederick, he is back in Hagerstown to bring quality food at affordable prices to catered events in the Tri-State area.

His passion for food, especially fresh well prepared food will be showcased in this new venue., As the Chef for Applause Caterers he bring new ideas, menus and the notion that well-prepared, quality food doesn't have to be expensive. Known as ‘Chef’, he is hoping to make Applause Catering the first name people think of when planning a special event. During a recent interview with the Herald Mail Chef was quoted “The main thing is I want the people to know we’re not here to be expensive. We can do elegant and expensive, but we can do good food that’s good quality and not too expensive. To celebrate something like a wedding, you need to have good food. You have to be proud of what you’re serving.”