Chef AntyO
Wedding Caterer
+1 804-349-0859
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Chef AntyO provides private chef and catering services for Richmond-area occasions, including corporate events, private events, and weddings or receptions. The business also documents staffed events, menu planning, and weekly meal delivery. Its listed location is 304 W Broad Street in Richmond, where clients can inquire about event arrangements and available service options.
Chef AntyO brings private chef and catering services to events in Richmond, with a listed location at 304 W Broad Street.
Documented offerings include corporate events, private events, weddings or receptions, staffed events, menu planning, and weekly meal delivery.
The range of formats gives clients options for planning a formal reception, coordinating food for a business gathering, arranging a private occasion, or setting up recurring prepared meals.
The business’s online booking page identifies Private Chef & Catering and lists its Richmond location at Sweet P’s RVA, along with booking and request-to-book options for specific services.
Corporate and wedding-related event planning may involve different menus, staffing needs, schedules, and venue requirements, while private events can call for a more individualized approach.
Contact Chef AntyO to confirm the current service format, menu choices, staffing details, availability, pricing, and event requirements for the date and venue under consideration.
Mise en Placebooking facts
- Phone+1 804-349-0859
- Sitechefantyo.com
- Kitchen base304 W Broad St, Richmond, VA 23220, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Richmond, VA. 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.