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wecohospitality@gmail.com VENMO @gavin-lambert-1

WECO Hospitality aims to offer thoughtfully sourced food through both its Concord-based meal delivery service and bespoke catering events. For us, thoughtfully sourced food is seasonal and sustainable. Wherever possible we source within thirty miles of our location, our meat and vegetables are organic and our fish is selected with sustainability in mind. We believe this ensures the highest possible quality while also supporting our local suppliers.

OUR STORY

What started as a little kitchen pandemic project has quickly grown into a fully functioning business. After losing our jobs in a busy restaurant due to the coronavirus lockdown, we quickly pivoted to build a business that would not only provide us employment, but would offer an amazing new service to our community.

Since its opening in March, WECO has served over 5,000 meals, delivered to 30+ towns and is now averaging 300 meals a day. In addition to bringing delicious dinners to hundreds of paying guests per day, WECO is actively donating meals to hospitals, out-of-work individuals, homeless shelters, and people who deserve a free meal. As a platform for change within the hospitality industry and beyond, WECO is blazing a trail towards a healthier restaurant model, while still cultivating their roots of spreading love through good food.

Rachel Amiralian

RACHEL AMIRALIAN RACHEL AMIRALIAN is a creative, writer and TV/film producer who has been cooking professionally for the past two years. She previously worked with companies like CBS, Telepictures, TMZ, and The New England Patriots. Most recently she was the Director of Marketing for Edible Boston, where she was able to marry her passions for media and sustainable living. Rachel left Edible to start WECO Hospitality where she is the co-founder and HBIC.

Gavin Lambert

GAVIN LAMBERT GAVIN LAMBERT is the co-founder and chef of Weco. After honing his craft under world-class chefs in New York City, he returned home to Concord to pursue a career more focused on sustainable and ethical food in the community. Now he is working with farmers throughout New England to produce locally sourced seasonal dishes that fulfill his personal ambitions while pushing the limits of suburban farm to table (to home!) cuisine.