Culinary WAVE Catering
Wedding Caterer
+1 720-365-7410
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Culinary WAVE Catering creates food and service plans for corporate, wedding, private, and custom events in the Aurora and Denver area. Its documented offerings include international cuisine, custom menus, staffed events, onsite grill chefs, custom cakes, and menu planning. The company says it can design events for groups from 20 to 10,000 and offers region-inspired menus such as Jamaican, Indian, Mexican, Italian, and French.
Culinary WAVE Catering develops catering for corporate events, weddings, private gatherings, and custom occasions in the Aurora and Denver area.
The company describes customizable event planning, staffed service, onsite grill chefs, custom cakes, and menus built around worldwide and international cuisine.
Its website says events can be designed for groups ranging from 20 to 10,000 guests, with the culinary team creating a distinct menu for the occasion.
Documented menu inspirations include African, Jamaican, Indian, American Deep South, traditional American, British, Mexican, Italian, German, and French cuisine.
The company also highlights locally sourced fresh ingredients and presentation as part of its event offering.
Its site identifies Executive Chef and General Manager Jeff Elder and describes a culinary team with more than 50 years of combined industry experience.
Culinary WAVE Catering lists +1 720-365-7410 for contact.
Event planners can use the company’s online ordering and contact options to discuss guest count, cuisine direction, custom menu needs, staffing, cakes, and current scheduling details.
Mise en Placebooking facts
- Phone+1 720-365-7410
- Siteculinarywave.com
- Kitchen base4880 Havana St Suite 101, Denver, CO 80239, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Aurora, CO. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.