Kiss the Cook
Wedding Caterer
+1 702-217-7540
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Kiss the Cook provides full-service catering in Las Vegas, including wedding catering, private celebrations, and social gatherings. Its published menu spans breakfast and brunch, appetizers, tapas, entrées, salads, sides, desserts, and specialty dishes such as Greek favorites. The company also offers private chef services, quote requests, and event-focused menu planning.
Kiss the Cook is a Las Vegas catering company offering full-service food service for weddings, backyard parties, formal affairs, and other social gatherings.
Its published menu includes breakfast and brunch, appetizers, tapas, entrées, salads, sides, and desserts, with examples such as smoked salmon bites, sausage and peppers, Greek specialties, hummus, tzatziki, Greek salad, roasted asparagus, and baked beans.
The menu also identifies vegetarian and healthy selections, along with a range of specialty dishes.
The company’s website describes its approach as homemade food prepared with fresh quality ingredients and presents private chef services, catering quote requests, menu items, and event photographs.
It lists 702-217-7540 as a contact number.
The published location is 8609 W Sahara Ave, Las Vegas, NV 89117.
Couples and hosts can contact Kiss the Cook to discuss wedding or event details, menu preferences, staffing, pricing, and the arrangements needed for the occasion.
Mise en Placebooking facts
- Phone+1 702-217-7540
- Sitektccatering.com
- Kitchen base8609 W Sahara Ave, Las Vegas, NV 89117, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Las Vegas, NV. 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
- 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?
- 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.