Wolfgang Puck Catering
Wedding Caterer
+1 713-352-8407
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Wolfgang Puck Catering provides event catering in Houston and throughout the Greater Houston area. Documented offerings include corporate events, weddings, social gatherings, workplace catering, private chef services, menu planning, and full-service off-premises events with staff and equipment. The listed Houston location is 1201 Oliver St #104, with phone and website contact available.
Wolfgang Puck Catering provides event food service for corporate events, weddings, social gatherings, celebrations, and occasions throughout the Greater Houston area.
Its Houston offerings include intimate dinner parties, fundraisers, birthday events, catered dinners at home, and wedding catering at local venues.
The company also documents corporate conferences, meetings, team-building activities, holiday parties, and workplace catering with signature menus and classic options delivered to offices.
For off-premises venues, including historic sites and outdoor locations, Wolfgang Puck Catering describes a full-service team with staff and equipment.
Documented menu elements include hors d’oeuvres, dessert action stations, seasonal cocktails, and hands-on culinary activities for selected corporate events.
The listed location is 1201 Oliver St #104, Houston, TX 77007, United States.
Contact is available at +1 713-352-8407 or through the Houston catering website.
Event format, venue requirements, menu choices, staffing, and scheduling should be confirmed directly for the planned occasion.
Mise en Placebooking facts
- Phone+1 713-352-8407
- Sitewolfgangpuckcatering.com
- Kitchen base1201 Oliver St #104, Houston, TX 77007, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Houston, TX. 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.