Chef John's Events & Catering serves weddings throughout the Phoenix area and beyond. Led by Chef Jeannette, this team has created cuisines of all kinds for celebrations both intimate and grand. Our creativity is constrained only by the availability of fresh and seasonal ingredients, which help us craft the most delicious dishes possible. Chef John's Events & Catering is inspired by culinary traditions all over the world. For your wedding, we invite you to choose one global cuisine, or your favorite dishes from several. Whichever you decide upon, we will wow you and your guests with mouth-watering flavors and beautiful presentations.

Fresh From The Kitchen catering is a woman owned, chef driven, minority owned company offering full service catering for weddings, social, and corporate events. Emphasis on natural, high quality ingredients, ‘a taste of perfection!’ is the company motto and is the ideology behind the passion. We use minimally processed fresh food, USDA hormone and antibiotic free meats, locally sourced produce and goods when possible, and as much organic and always all natural ingredients too.

We pride ourselves on serving fresh, handcrafted foods straight from our kitchen to your mouth. Our goal is to provide a dining experience as unique and special as your event is to you. We offer 2 unique onsite catering spaces with our Brewer's Reserve and SanTan Gardens and partner with multiple venues across the valley. We can also come to you!

Good food begins with quality ingredients, and that’s where Cuisine Privé starts every meal. With a focus on organic and farm-fresh produce and meats, we consider only the best quality ingredients before we decide to incorporate them into our catering services. We avoid the pre-packaged, frozen, canned ingredients and collect only the freshest and finest. Fresh and wholesome is our standard — in fact, we purchase most of our vegetables from the farm next door to us.

Great taste is the name of the game and we're committed to stepping up to the plate. Our goal is provide unforgettable, delicious, and eye catching options. That's why we prepare all of our boards and graze displays to your style, with the highest quality products. Whether it is an intimate dinner or an event for up to 800 guests, we do it all! If you are considering a Graze table for your wedding or next event, reach out and we'd be delighted to create something beautiful for you!

Southern Jewel Hospitality provides elevated traveling catering & private chef services to Colorado and several other states. We can also accommodate all dietary needs without sacrificing quality. We provide upscale & creative menus inspired by the ingredients and cultural cuisines of the a American South & Southwest, Japan, Italy, France, & Mexico. On top of our incredible catering services we also offer small batch hot sauces made from local Chile peppers from across Colorado.

Hi, my name is Rylee White! I started Charcuterie By Ry as a way for me to share my love for fine foods and design with some of my favorite people, brides! I provide only the most high quality ingredients, working closely with local food vendors to make a custom, unique and memorable experience for the most important day in someone's life.

Whether you need a caterer for your wedding reception, late nite snacks (to absorb all that alcohol!), or a post-wedding brunch, we're here for you! Joe received his culinary degree from ACI, and he's been cooking for over 25 years. He's known for serving Arizona's best lobster rolls on his food truck. He overnights seafood fresh from Maine! Seafood not your thing? No worries, let Joe give you a taste of his childhood with his Italian specialties. From Italian beef sandwiches to penne vodka to eggplant parmesan. Joe spent the last two summers in Italy training with pasta and pizza chefs and is opening a market in Gilbert in 2024.

Welcome. Chef Jason started out in the kitchen at 15 years old as a dishwasher at Red Lobster washing dishes and baking. From there, he worked many cook’s lines until I earned my first chef position under Emeril Lagasse over ten years ago. He's went on to operating casino kitchens, private dining clubs. Since relocating from Atlanta, GA Jason has gained experience in kitchen consulting and new restaurant openings. After 25 years in the industry, He is now starting a new journey into the Private Chef sector. He refers to his style of cooking as Southern Creole cooking, where it’s much more than cooking…it’s about the overall experience.