Chef By Request
Wedding Caterer
+1 630-493-4300
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Chef By Request operates from 5100 Academy Dr in Lisle and provides catering for weddings, corporate functions, social celebrations, and other events. The business offers customized planning, drop-off and casual catering options, buffet and chef-station formats, box lunches, appetizers, desserts, and formal dinner selections for events in the Chicago and suburban area.
Chef By Request provides event catering from 5100 Academy Dr, Ste. 200, in Lisle, Illinois.
Its published services cover wedding catering, corporate functions, social celebrations, cuisine-specific menus, drop-off options, and menu planning.
The company describes each event as customized to the client’s needs and offers event coordination for gatherings ranging from casual occasions to formal dinners.
Menu formats include deli and box lunches, daily corporate catering, quick and casual event catering, organic buffets, coursed formal dinners, chef action stations, theme stations, hors d’oeuvres, small plates, grill and barbecue selections, breakfast and brunch, specialty drinks, cakes, and themed desserts.
Wedding and party menus are presented separately, and the site lists service across Chicago and suburban communities, including Aurora, Chicago, Naperville, and other nearby areas.
Contact Chef By Request to confirm current menus, delivery arrangements, guest-count planning, event timing, and availability.
Mise en Placebooking facts
- Phone+1 630-493-4300
- Sitechefbyrequest.com
- Kitchen base5100 Academy Dr, Lisle, IL 60532, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Aurora, IL. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.