Pearson’s Catering
Wedding Caterer
+1 407-259-8404
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Pearson’s Catering is based in Orlando at 627 Brookhaven Dr and serves weddings, corporate events, private gatherings, and other occasions across Central Florida. Its documented offerings include breakfast and brunch, lunch, dinner, hors d’oeuvres, BBQ, gourmet delivery, and staffed event catering, with made-from-scratch menus led by Executive Chef Kim Pearson.
Pearson’s Catering is an Orlando-based catering company serving weddings, corporate events, private gatherings, and special occasions across Central Florida.
The website describes service for intimate gatherings through large-scale galas, with made-from-scratch menus and options including breakfast and brunch, lunch, dinner, hors d’oeuvres, BBQ catering, gourmet delivery, and neighborhood pickup.
The company is led by Executive Chef and founder Kim Pearson, who the website identifies as a Johnson & Wales University-trained chef and an Orlando native.
Pearson’s Catering also describes itself as a certified woman-owned company.
Its documented event support includes staffed service, menu planning, and catering for celebrations, business functions, and private events.
The company is located at 627 Brookhaven Dr, Orlando, FL 32803, and can be reached at +1 407-259-8404 or through its website.
When planning an event, confirm the menu, guest capacity, staffing arrangement, delivery or pickup details, venue requirements, pricing, and scheduling terms for the occasion.
Mise en Placebooking facts
- Phone+1 407-259-8404
- Sitepearsonscatering.com
- Kitchen base627 Brookhaven Dr, Orlando, FL 32803, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Orlando, FL. 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.