Chefs NOLA
Wedding Caterer
+1 504-473-3831
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Chefs NOLA provides catering for corporate events, weddings, and cuisine-specific occasions in the New Orleans area. Its listed location is 5346 Lapalco Blvd in Marrero, with service information available by phone or through the company website. The business also offers private chef experiences, cooking classes, meal preparation, and New Orleans-inspired seasoning blends.
Chefs NOLA brings New Orleans-focused catering to corporate events, wedding receptions, private celebrations, and other gatherings.
Its catering services are described as suitable for intimate gatherings and larger events, with menus tailored to individual preferences.
The company also presents private chef services, in-home meal preparation, custom dinner parties, and cuisine-specific event experiences for customers seeking a more personalized format.
Located at 5346 Lapalco Blvd in Marrero, Chefs NOLA serves the New Orleans area and lists Baton Rouge among its service locations.
Beyond event catering, its offerings include hands-on cooking classes, meal-prepping services, and salt-free, sugar-free seasoning blends.
Mardi Gras parade packs are available seasonally for individual riders, floats, and krewe celebrations, with pickup in Marrero or delivery throughout the New Orleans metro area.
Contact the business to confirm current menus, availability, event requirements, and scheduling details.
Mise en Placebooking facts
- Phone+1 504-473-3831
- Sitechefsnola.com
- Kitchen base5346 Lapalco Blvd, Marrero, LA 70072, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New Orleans, LA. 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.