Minneapolis, MN · ZIP 55428

Chef Jeff Catering

Wedding Caterer

+1 763-321-4725

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus on their site
IV. Staffed events not verified
V. Drop-off catering not verified
VI. Menu planning on their site

Standing Servicepractice overview

Chef Jeff Catering serves the Minneapolis–St. Paul area from New Hope, Minnesota, with menus for corporate events, weddings, conferences, fundraisers, and other special occasions. Offerings include boxed meals, breakfasts, lunches, sandwiches, soups, salads, appetizers, entrees, sides, desserts, and global menu styles such as Pacific Rim and Mediterranean.

Chef Jeff Catering creates food and service plans for professional and private events in the Minneapolis–St.

Paul area.

Its documented event range includes conferences, corporate events, fundraisers and galas, graduation parties, memorials, production work, special occasions, and weddings.

The company also describes menu planning for custom dinners and personalized event needs.

Menu categories include boxed meals, breakfast, lunch, sandwiches and wraps, soups, salads, appetizers, stations, trays and displays, entrees, sides, seasonal selections, and desserts.

Global menu styles listed on the site include Pacific Rim and Mediterranean offerings.

The business says its chefs prepare food from scratch using fresh quality ingredients, with menu options designed for different preferences and event formats.

Chef Jeff Catering is located at 6028 W Broadway in New Hope, Minnesota, and can be reached at 763-321-4725 or through its website.

Event planners should confirm current menu availability, pricing, timing, and service arrangements for the specific venue and guest count.

Mise en Placebooking facts

Phone+1 763-321-4725
Sitechef-jeff.com
Kitchen base6028 W Broadway, New Hope, MN 55428, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Minneapolis, MN. 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?
Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
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.