Chef Cassie
Wedding Caterer
+1 251-348-7277
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Chef Cassie provides personal chef and event food services in Mobile, Alabama. Documented offerings include wedding catering, cuisine-specific catering, menu planning, private dinner parties, hors d’oeuvres, and in-home culinary experiences. The business can be contacted at 1110 Montlimar Dr # 158 or by phone at +1 251-348-7277 for current menus and event details.
Chef Cassie provides personal chef services and event food support in Mobile, Alabama, with documented offerings that include wedding catering, cuisine-specific catering, and menu planning.
The business also presents private dinner parties, hors d’oeuvres, sample menus, and in-home culinary experiences as part of its service focus.
These options may suit hosts planning an intimate gathering, a wedding reception, or a menu tailored to a particular cuisine or occasion.
The business is located at 1110 Montlimar Dr # 158, Mobile, AL 36609, United States.
Its website presents personal chef services and invites prospective clients to discuss event needs, while the listed phone number is +1 251-348-7277.
For a suitable plan, confirm the available menu options, the type of in-home or event service requested, guest-count requirements, scheduling, and any details related to the event location before booking.
Mise en Placebooking facts
- Phone+1 251-348-7277
- Sitechefcassie.com
- Kitchen base1110 Montlimar Dr # 158, Mobile, AL 36609, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Mobile, AL. 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
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.