Pozé Catering
Wedding Caterer
+1 802-505-6655
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Pozé Catering serves Burlington and the surrounding northern Vermont area from its South Burlington location. Its documented offerings include wedding and anniversary catering, corporate events, private gatherings, staffed service, drop-off platters, and custom menu planning. The company highlights innovative cuisine, artful presentation, and personalized menus shaped around each event’s needs.
From its South Burlington location at 7 Aspen Dr, Pozé Catering serves weddings, anniversaries, corporate events, private parties, holiday gatherings, bridal showers, and business celebrations.
The company creates custom menus for each event and documents services including menu planning, staffed events, cuisine-specific catering, and drop-off gourmet platters and baskets.
Its offerings can range from passed hors d’oeuvres and buffet displays to desserts and multi-course dinners prepared for a specific occasion.
Pozé Catering is led by executive chef Christophe Lissarrague, whose experience spans Paris, New York, and Vermont.
The company describes a team of chefs, cooks, and servers supporting event preparation and service, and notes catering work for special events at the University of Vermont since 2009.
It serves northern Vermont, Chittenden County, and Addison County.
For planning, contact the team at +1 802-505-6655 or through poze catering’s website to discuss the event format, menu direction, staffing, and timing.
Mise en Placebooking facts
- Phone+1 802-505-6655
- Sitepozecatering.com
- Kitchen base7 Aspen Dr, South Burlington, VT 05403, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Burlington, VT. 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.