Wooden Paddle Catering
Wedding Caterer
+1 630-296-4674
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Wooden Paddle Catering serves weddings, corporate events, and other celebrations from its Lemont location listed for the Naperville area. Its documented offerings include cuisine-specific menus, drop-off catering, staffed events, menu planning, and on-site wood-fired cooking. The team also handles bar service, rentals, coordination, cooking, and cleanup for wedding events.
Wooden Paddle Catering brings an unconventional approach to wedding and event food service in the Chicagoland area.
Its documented offerings include wedding catering, corporate events, cuisine-specific menus, drop-off catering, staffed events, menu planning, and boxed lunches.
The company’s wedding service features an on-site wood-fired kitchen, with its chefs cooking in an 800-degree oven and bartenders fresh-pressing juice for the event.
The team describes a full-service wedding experience that can include staffing, bar service, rentals, coordination, cooking, and cleanup.
Menus are designed for shareable, family-style dining, with options such as pizza and other fresh, creative preparations.
Wooden Paddle Catering is based at 16135 W New Ave Unit 14, Lemont, Illinois, with service information available by phone at 630-296-4674 and through its wedding catering website.
Event planners can confirm menu details, guest capacity, timing, and the specific services needed for their celebration.
Mise en Placebooking facts
- Phone+1 630-296-4674
- Sitewoodenpaddle.com
- Kitchen base16135 W New Ave Unit 14, Lemont, IL 60439, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Naperville, IL. 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.