Traveling Chef, LLC
Wedding Caterer
+1 417-459-2682
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Traveling Chef, LLC provides wedding and drop-off catering from 405 W Walnut St in Springfield, Missouri. Its documented offerings also include box lunches for business needs and personalized menus for private events, from formal fundraising dinners to informal luncheons. Contact the business by phone or through its website to discuss event details, menu options, and scheduling.
Traveling Chef, LLC serves Springfield with wedding catering and drop-off catering, while its documented event work also includes corporate lunches, meetings, office events, wedding receptions, and private celebrations.
The company describes creating personalized menus for occasions ranging from a formal fundraising dinner for 100 people to an informal luncheon for a few friends.
Its menu categories include appetizers, salads and soups, sandwiches and wraps, entrées, and desserts.
The business operates from 405 W Walnut St, Springfield, MO 65806, and its website identifies Springfield as a catering market served since 2004.
The company’s website also describes box lunches for pharmaceutical representatives, physicians, and staff, along with fresh seasonal ingredients used across different types of events.
Wedding clients can discuss a menu tailored to the occasion, while organizations may ask about office meal formats and delivery arrangements.
Call +1 417-459-2682 or visit the website for current availability, pricing, and event-specific details.
House Notesfrom the kitchen's own page
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04, Jennifer Smith enjoys taking fresh seasonal ingredients and creating memorable meals. Weddings The Traveling Chef has the creativity to bring your vision to life and the experience that brings peace of mind allowin
From their site
Mise en Placebooking facts
- Phone+1 417-459-2682
- Sitethetravelingchefcatering.com
- Kitchen base405 W Walnut St, Springfield, MO 65806, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Springfield, MO. 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
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
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.