Thierry Isambert Culinary and Event Design
Wedding Caterer
+1 305-635-6626
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Thierry Isambert Culinary and Event Design operates in Miami at 915 NW 72nd Street and presents culinary and event-production services for corporate, wedding, and social occasions. Its documented culinary offerings include hors d’oeuvres, appetizers, entrées, desserts, Indian cuisine, and Asian cuisine, with additional venue and event-production resources available through its website.
Based in Miami at 915 NW 72nd Street, Thierry Isambert Culinary and Event Design presents a broad culinary program alongside event production for corporate, wedding, and social occasions.
The documented menu categories include hors d’oeuvres, appetizers, entrées, and desserts, with dedicated offerings for Indian cuisine and Asian cuisine.
The company’s website also features venues, projects, and a shop section titled Le Box.
The business’s event-focused presentation makes it relevant for clients planning formal receptions, business gatherings, and social celebrations that require a coordinated food and event concept.
Its website identifies both culinary and event-production sections, with separate corporate, wedding, and social event pathways.
The Miami location is listed as 915 NW 72nd St, Miami, FL 33150, United States, and the published phone number is +1 305-635-6626.
Prospective clients can contact the company directly to discuss the desired event type, menu direction, venue needs, timing, and current arrangements.
Mise en Placebooking facts
- Phone+1 305-635-6626
- Sitethierryisambert.com
- Kitchen base915 NW 72nd St, Miami, FL 33150, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Miami, 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?
- 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.