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      Gordon's Gourmet is a company that provides concierge culinary services. Whether you want an exquisite evening with friends at a private wine tasting and dinner, a refrigerator full of easy to heat and eat gourmet fare, or a cooking demonstration and education seminar, we can do it all. The staff of Gordons Gourmet is pleased to offer you the very finest ingredients and services available anywhere. We use our years of culinary knowledge and service experience to go above and beyond your discerning expectations. Gordon's Gourmet was founded in October 2005 by the culinary duo of Gordon Lippe and Brent Williams. Lippe was then succeeding as a full time high-end private caterer. At the same time, Brent was flourishing as Executive Chef of Bird Key Yacht Club while also successfully serving a private prepared foods client. After, appropriately, a few bottles of wine and many discussions about the potential of working together, Gordon and Brent ultimately identified an untapped opportunity that would combine the partners' individual niches. Gordon's Gourmet would provide high-end, health-conscious culinary products and services delivered directly to the doors of their clients, as well as through intimate in-home and on-site catering. Gordon Lippe, Co-Founder A veteran of the United States Coast Guard, Gordon attended culinary school at Florida Culinary Institute and graduated at the top of his class. He began his professional career with the luxury hotel leader, the Ritz-Carlton, in Palm Beach. Later, Gordon joined a well-known bistro in the Palm Beach area, which was featured in Food and Wine Magazine and in the Rising Chefs series at the James Beard House in New York. There he worked his way to the restaurant's top position. When the bistro's owners decide to proceed in a new direction, Lippe continued his career as a private chef for an affluent Palm Beach family that frequently entertained at its various estates. In 2001, Gordon and his wife decided to settle down and raise a family in the Bradenton area. After relocating, he accepted a position at the Bird Key Yacht Club as Food and Beverage manager. There he met Brent Williams, and an extraordinary friendship and working knowledge was established.
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      Caterers
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