Chive Catering
Wedding Caterer
+1 315-345-1884
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Chive Catering serves the Syracuse area with custom catering, personal chef services, and private jet catering. Its documented offerings include weddings, business luncheons, holiday gatherings, intimate dinner parties, clambakes, and celebrations, with customizable menus and service for events under 50 guests. The business is located at 308 Towne Dr in Fayetteville.
Chive Catering provides custom catering and personal chef services for events in and around Syracuse.
Its documented offerings include small weddings, business luncheons, holiday gatherings, intimate dinner parties, outdoor clambakes, celebrations, and private jet catering from the Million Air Hanger at Syracuse Hancock International Airport.
The company also accommodates Airbnb rentals and events under 50 guests.
Menu planning is tailored to each client, with selections developed from a broad range of cuisine ideas and no two menus described as the same.
The sample offerings include hors d’oeuvres, starters, entrées, and homemade desserts, while the final quote is based on the customer’s selections.
Chive Catering is located at 308 Towne Dr, Fayetteville, NY 13066, United States.
Call or text +1 315-345-1884 or visit the website to discuss the event type, guest count, menu preferences, service format, and current pricing.
House Notesfrom the kitchen's own page
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Chive helps plan the perfect combination of food and service for your catering. Weddings, business luncheons, holiday gatherings and celebrations are given special attention to details to create a memorable impression. We ar
From their site
Mise en Placebooking facts
- Phone+1 315-345-1884
- Sitechivechef.com
- Kitchen base308 Towne Dr, Fayetteville, NY 13066, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Syracuse, NY. 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.