Executive Chef David Yokuty Catering
Wedding Caterer
+1 210-995-1960
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Executive Chef David Yokuty Catering serves San Antonio from 18740 Stone Oak Pkwy and provides catering for corporate events, weddings, cuisine-specific occasions, and private parties. Chef David Yokuty’s website describes French, Spanish, Italian, Mediterranean, and Asian cuisine, along with gourmet meals for special events. Contact the business by phone or website to discuss menus, timing, and event details.
Executive Chef David Yokuty Catering provides event food service from 18740 Stone Oak Pkwy in San Antonio, Texas.
Its documented offerings include corporate events, wedding catering, cuisine-specific catering, and private parties.
The company website also describes gourmet meals for special events, with culinary styles spanning French, Spanish, Italian, Mediterranean, and Asian cuisine.
This range may suit clients planning a formal reception, workplace gathering, private celebration, or event built around a particular culinary direction.
The website identifies Chef David Yokuty as an executive chef with more than 25 years of culinary and executive-chef experience and describes services including personal chef work, cooking classes, meal preparation, and restaurant consulting.
Prospective clients can call +1 210-995-1960 or visit the website to discuss the occasion, preferred cuisine, menu scope, scheduling, and consultation details.
The business also specifically highlights wedding and corporate event bookings, making those useful starting points when outlining guest needs and service expectations.
Mise en Placebooking facts
- Phone+1 210-995-1960
- Sitechefdavidsatx.com
- Kitchen base18740 Stone Oak Pkwy, San Antonio, TX 78258, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in San Antonio, TX. 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.