Catalina International Caterers
Wedding Caterer
+1 520-745-8100
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Catalina International Caterers serves Tucson from 1645 S Alvernon Way, offering off-premise and full-service catering for weddings, corporate events, private gatherings, and other special occasions. Its fusion-cuisine approach combines culinary traditions and ingredients from Asia, the American Southwest, the Mediterranean, and the Caribbean. Contact the business for event details and availability.
Catalina International Caterers serves Tucson from 1645 S Alvernon Way and provides off-premise and full-service catering for a broad range of occasions.
The business describes its work with small in-home gatherings, grand openings, weddings, and large corporate events, with settings ranging from simple to elaborate.
Staffed event service is also documented, making the company relevant for hosts seeking food service coordinated with an event setting.
Its culinary focus is fusion cuisine, combining techniques, ingredients, and traditions associated with China, Japan, Thailand, India, the American Southwest, the Mediterranean basin, and the Caribbean.
The company states that it began in 1982 and has handled more than 4,000 catered events.
Catalina International Caterers can be reached at +1 520-745-8100 or through catalinacaterers.com.
Event organizers can contact the team to discuss the occasion, preferred cuisine direction, location, guest needs, and the level of service required.
Mise en Placebooking facts
- Phone+1 520-745-8100
- Sitecatalinacaterers.com
- Kitchen base1645 S Alvernon Way, Tucson, AZ 85711, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Tucson, AZ. 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.