Aloha Culinary Group
Wedding Caterer
+1 808-600-7029
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Aloha Culinary Group provides private catering on Oahu from its Honolulu location. Services include custom wedding menus, corporate and private functions, private dining at vacation rentals, yacht dining, business-meeting meals, and catering consultation. The group works with local, seasonal ingredients and can coordinate dining experiences in homes, at events, and on the water.
Aloha Culinary Group creates private catering experiences in Honolulu and across Oahu, with a focus on custom, chef-crafted menus.
Its services include wedding catering, corporate events, private functions, private dining at vacation rentals, business-meeting meals, yacht dining, and consultation for catering and banquet operations.
For meetings, the group can create a custom menu and provide an ordering link so attendees select their own meals; meals for remote meetings can be delivered to attendees before the event.
The company works with local, seasonal ingredients and offers catering for settings ranging from homes and events to boats and yachts.
Its kitchen is located within the Ala Wai Boat Harbor, where the business also provides dockside delivery for yacht dining.
Aloha Culinary Group is located at 3110 G1, Winam Ave, Honolulu, HI 96816, and can be reached at +1 808-600-7029 or through its website.
Event inquiries can cover the date, event type, guest count, and budget so the menu and service arrangement can be discussed.
Mise en Placebooking facts
- Phone+1 808-600-7029
- Sitealohaculinarygroup.com
- Kitchen base3110 G1, Winam Ave, Honolulu, HI 96816, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Honolulu, HI. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.