Taste Of Perfection
Wedding Caterer
+1 615-480-6012
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Taste Of Perfection provides catering from its Nashville location on Charlotte Pike, with services documented for corporate events, weddings, staffed events, buffet presentations, plated meals, and mini hors d’oeuvres. The business works with different cuisines and event sizes, offering options for corporate gatherings, private celebrations, and other special occasions.
Taste Of Perfection provides catering from 6339 Charlotte Pike, Unit B186, in Nashville, Tennessee.
Its documented offerings include corporate events, wedding catering, staffed events, buffet service, plated events, and luxurious mini hors d’oeuvres.
The company describes its food service as suitable for a range of event sizes and says it works with various cuisines so an occasion can reflect the host’s preferences.
The Nashville caterer also lists meal preparation, private chef services, personal chef services, cooking classes, and rental property events among its broader service offerings.
Corporate gatherings, private parties, weddings, and other celebrations are specifically identified as occasions it serves.
Customers can contact Taste Of Perfection at +1 615-480-6012 or through toptasteofperfection.com to discuss menus, staffing, event details, and scheduling.
The company also states that it provides services locally and nationwide, with travel to Chicago and beyond.
House Notesfrom the kitchen's own page
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From their site
Mise en Placebooking facts
- Phone+1 615-480-6012
- Sitetoptasteofperfection.com
- Kitchen base6339 Charlotte Pike unit b186, Nashville, TN 37209, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Nashville, TN. 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.