Chefs For A Night Catering & Personal Chef Service
Wedding Caterer
+1 904-547-9993
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Chefs For A Night Catering & Personal Chef Service serves Jacksonville with personalized culinary experiences for corporate events, weddings, social gatherings, intimate dinners, tastings, and other custom occasions. Its services include tailored menus designed around each event’s setting, tastes, and preferences. Contact the business by phone or website to discuss menu ideas, timing, and availability.
Chefs For A Night Catering & Personal Chef Service creates personalized dining experiences for occasions in Jacksonville, including corporate events, wedding celebrations, social gatherings, intimate dinners, and private celebrations.
The business also offers exclusive tastings with curated food and beverage pairings, along with custom experiences shaped around a client’s preferred vision, tastes, and preferences.
Its website describes services ranging from dinners for two and date nights to weddings, rehearsal dinners, banquets, meetings, conferences, birthdays, brunches, holiday parties, and BBQs.
The service is built around customized menus and personal chef offerings, with attention to food presentation and an experience designed for the occasion.
Corporate clients can inquire about gourmet food for business gatherings, while couples and private hosts can discuss menus for weddings, celebrations, or meals at home.
Chefs For A Night is associated with Jacksonville and can be reached at +1 904-547-9993 or through its website.
Event organizers should confirm current menu options, scheduling, minimums, and coordination details when planning service.
Mise en Placebooking facts
- Phone+1 904-547-9993
- Sitechefsforanight.com
- Kitchen base5102 Timuquana Rd, Jacksonville, FL 32210, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Jacksonville, FL. 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.