MileHighCook
Wedding Caterer
+1 516-996-1202
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
MileHighCook offers catering and private chef services in Denver, with documented options for corporate events, meal prep, brand activations, and special occasions. Its website also presents custom menus, staffing plans, all-inclusive proposals, and event support across multiple Colorado markets. The listed Denver address and phone provide direct contact for planning.
MileHighCook provides catering and private chef services for corporate events, meal prep, brand activations, and special occasions.
Its website invites clients to describe an event and request a custom proposal, with menu concepts, staffing plans, and pricing included in the planning process.
The site also presents sample menus and service options for different event needs, including wedding-related gatherings and corporate retreats.
The business has a listed address at 1980 18th St, Denver, CO 80202, and its website identifies Denver among its Colorado markets.
Additional listed markets include Vail, Snowmass, Glenwood Springs, Grand Junction, Castle Rock, Evergreen, Aspen, Breckenridge, Colorado Springs, Boulder, Fort Collins, Telluride, Crested Butte, Steamboat Springs, Estes Park, and Durango.
The website describes a process in which a team member discusses the event, then provides a custom proposal within 24 hours of the call.
Clients can ask about guest count, menu direction, staffing, market location, and cleanup expectations.
Mise en Placebooking facts
- Phone+1 516-996-1202
- Sitemilehighcook.net
- Kitchen base1980 18th St, Denver, CO 80202, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Denver, 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.