ChefauChef
Wedding Caterer
+1 402-417-3667
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
ChefauChef provides catering and personal chef services from its Lincoln location at 2111 N 86th St. Its documented offerings include corporate events, wedding catering, custom menu planning, business lunches, private celebrations, and meals for large groups. The team also describes tailored personal chef services and attention to food allergies and dietary restrictions.
ChefauChef brings together event catering and personal chef services at 2111 N 86th St in Lincoln, Nebraska.
Its documented catering work includes business events, weddings, graduations, anniversaries, banquet meals, and other gatherings, with custom menus shaped around the occasion and budget.
The business also highlights corporate lunches, meetings, office events, and Greek life food service programs.
For larger occasions, ChefauChef states that it can serve groups of 300 or more.
Beyond event food service, ChefauChef offers personal chef services for busy families, individuals seeking home-cooked meals, seniors needing support, and athletes with specific nutrition goals.
Its in-home chef experience includes a customized four- to six-course meal, while its catering information addresses food allergies and dietary restrictions so guests can be considered during menu planning.
ChefauChef identifies Lincoln and surrounding areas as its off-site catering context.
Current scheduling and event details can be discussed by phone at +1 402-417-3667 or through the company website.
House Notesfrom the kitchen's own page
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Nebraska? ChefauChef Catering has you covered. Whether you're planning a business event, wedding, graduation, or any other special occasion, ChefauChef specializes in off-site catering across Lincoln and surrounding
From their site
Mise en Placebooking facts
- Phone+1 402-417-3667
- Sitechefauchef.com
- Kitchen base2111 N 86th St, Lincoln, NE 68505, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Lincoln, NE. 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?
- 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.