Tres Creole Catering
Wedding Caterer
+1 202-905-7467
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Tres Creole Catering brings Cajun-Creole food and authentic Creole flavors to events in Washington, DC. The company documents corporate events, weddings, drop-off catering, staffed events, and boxed lunches. Based at 2800 10th St NE, it offers a full-service catering format for customers planning office gatherings, receptions, and private celebrations.
Tres Creole Catering is based at 2800 10th St NE in Washington, DC, and provides full-service catering built around authentic Creole flavors and Cajun-Creole food.
Its documented offerings include corporate events, wedding catering, drop-off catering, staffed events, and boxed lunches.
That range supports different event formats, from office meals and meetings to wedding receptions and private celebrations requiring delivery or on-site service.
The company’s culinary identity is connected to Chef Eric Tyson, a Baton Rouge, Louisiana native whose cooking brings a fresh perspective to Cajun-Creole food in Washington, DC.
Customers can call +1 202-905-7467 or visit trescreole.com to begin an event request and discuss menus, guest count, service format, location access, timing, and staffing.
Confirm current menu availability, delivery arrangements, event minimums, and cancellation terms when making plans.
Mise en Placebooking facts
- Phone+1 202-905-7467
- Sitetrescreole.com
- Kitchen base2800 10th St NE, Washington, DC 20017, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Washington, DC. 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.