Custom Cuisine
Wedding Caterer
+1 757-340-6401
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Custom Cuisine provides catering for Virginia Beach-area celebrations, corporate events, weddings, cocktail parties, lunches, and other gatherings. Its documented offerings include custom menus, buffet catering, drop-off service, and staffed events, with options ranging from box lunches and hot lunches to larger wedding and event meals. Consult the business about current availability, menu choices, capacity, and pricing.
Custom Cuisine caters events in the Virginia Beach area, with documented service for corporate gatherings, weddings, cocktail parties, social occasions, lunches, and cuisine-specific menus.
The business offers both box lunches and hot lunches, along with buffet catering, drop-off catering, and staffed events.
Its website also describes custom-designed parties ranging from backyard weddings and tailgate gatherings to multi-course dinners and smaller private celebrations.
The service is suited to organizers who need food for office events, wedding receptions, private parties, or gatherings with a particular menu direction.
The published information describes typical capacity of up to 80 box lunches, about 100 hot lunches, and up to 120 people for many weddings and other catered events.
Custom Cuisine serves Virginia Beach, Norfolk, Chesapeake, and surrounding areas.
Contact the business to confirm the current menu, event capacity, scheduling, and pricing for the specific occasion.
Mise en Placebooking facts
- Phone+1 757-340-6401
- Siteleonscustomcuisine.com
- Kitchen base666 Masefield Cir, Virginia Beach, VA 23452, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Virginia Beach, VA. 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.