Elite Events Chicago
Wedding Caterer
+1 312-885-2479
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Elite Events Chicago offers customized catering and event services for weddings, corporate gatherings, private dinners, celebrations, and brunches. Its documented options include drop-off catering for up to 500 guests, corporate catering for up to 500, and full-service catering for up to 350. Menus can accommodate many dietary restrictions.
Elite Events Chicago provides customized catering and event services for weddings, corporate gatherings, private dinners, and celebrations.
Its documented offerings include drop-off catering for up to 500 guests, corporate catering for up to 500, and full-service catering for up to 350.
The company also describes restaurant-style experiences for groups of 2 to 24, along with menu curation, tablescapes, elegant rentals, linens, and florals.
The event range includes bachelorette and bachelor parties, engagement parties, office parties, and brunches for up to 100 guests.
Menus are customized for client needs, with accommodations documented for low-sodium, keto, kosher, vegetarian, vegan, and gluten-free preferences.
Elite Events Chicago serves Illinois, Wisconsin, Indiana, and Michigan.
Contact the team at +1 312-885-2479 to confirm guest-count limits, menu details, rentals, venue logistics, and scheduling for a specific event.
Voices at Tablecustomer mentions
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We accommodate to all allergens and most dietary restrictions such as low sodium, keto, kosher, vegetarian, vegan, and gluten free. Schedule a Consultation Schedule a Consultation Follow along in the kitchen. Conta
From a customer
Mise en Placebooking facts
- Phone+1 312-885-2479
- Sitecookingwithcuellar.com
- Kitchen base4419 N Racine Ave, Chicago, IL 60640, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Chicago, IL. 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.