Pea Soup Catering
Corporate Caterer
+1 413-783-5916
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Pea Soup Catering serves Springfield and western Massachusetts with personal chef and catering services for small gatherings, workplace meetings, in-home events, and individualized meal needs. The business creates custom menus around each client’s taste and dietary needs, using fresh local ingredients. Its listed office address is 183 Emerson St, Springfield, MA 01118.
Pea Soup Catering is a personal chef and catering company serving western Massachusetts from its listed office at 183 Emerson St, Springfield, MA 01118.
The business focuses on small gatherings, in-home catering, personal chef services, and custom menus created around each client’s taste and dietary needs.
Chef Dee Lemieux founded the company with an emphasis on preparing meals with fresh local ingredients and handling the food so hosts can focus on their guests.
The service can fit several kinds of occasions and household needs.
Pea Soup Catering describes support for entertaining at home, including situations where the chef prepares food in the client’s kitchen and cleans up afterward.
The company also highlights meals for board of directors or staff meetings, as well as prepared food for people recovering from illness or moving through a life transition.
Customers may arrange for the chef to come to the kitchen or bring the food to them.
For scheduling and menu details, contact Pea Soup Catering at +1 413-783-5916 or visit its website.
Mise en Placebooking facts
- Phone+1 413-783-5916
- Sitepeasoupcatering.com
- Kitchen baseOffice Only, 183 Emerson St, Springfield, MA 01118, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Springfield, MA. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.