What areas do you serve?

We're based in West Palm Beach and cater across South Florida — Palm Beach, Broward, and Miami-Dade. Travel outside that range is usually still possible; mention your location in the quote form.

Can you handle dietary restrictions?

Yes. Vegetarian, vegan, gluten-conscious, nut allergies, and kosher-style menus are all things we build regularly. Tell us in the form and we'll design around them rather than bolting on an afterthought.

Do you provide staff, rentals, and setup?

We do. Full-service events include service staff, setup, and breakdown. We'll also coordinate rentals — plates, linens, glassware — so you're not chasing three vendors.

It depends on guest count, menu, and service style. We'll make sure you aren't wasting money on food or staffing you don't need. Send a quote request and you'll get real numbers within one business day.

Stacked deli sandwich cut to show turkey, roast beef, and greens

Catering

Seven ways we feed a room.

From a tray of sandwiches dropped at an office to a coursed dinner served on the water. Same kitchen, same standard.

What we do

Pick the one that fits your event.

Not sure? The scale below shows the guest count each one is built for — and we'll still tell you honestly if a different service suits you better.

Drop-Off Catering

Trays delivered ready to serve — cooked the morning of, labelled, and arranged, with no staff to schedule and nothing to wash or send back.

Explore Drop-Off Catering →

Event Catering

Staffed events of any shape: plated, buffet, family-style, or stations, with the crew, the equipment, and the timeline to actually run them.

Explore Event Catering →

Butter lettuce cups with avocado, tomato, and feta

Corporate Catering

Office lunches on a standing order, plus client dinners and launch events — with the rotation, the dietary list, and the building paperwork handled before they reach you.

Explore Corporate Catering →

Prosciutto crostini fanned across a platter

Weddings

Full-service wedding catering with staff, rentals, and a menu designed around your venue — not pulled off a list.

Explore Weddings →

Grilled pork chop over greens and white beans

Private Chef Experiences

A chef in your kitchen for two to twenty people — a menu built for the evening, courses served at your pace, and nothing left for you to do afterwards.

Explore Private Chef Experiences →

Ceviche served with tostones and tortilla chips

Floating Suppers

A dinner service on the water: cooked ashore, composed on board, and built around what the vessel will actually carry. Dockside is the same night without the galley limits.

Explore Floating Suppers →

Signature grazing board with dips, crudité, olives, and breads

Grazing Tables & Cocktail Events

Grazing tables, stations, and cocktail receptions built and styled in place, including the kind of reception that replaces dinner entirely.

Explore Grazing Tables & Cocktail Events →

Still not sure which one?

Start with the number you already know. This is the guest count each service is built for.

My guest count

Event Catering25–400 guests
Corporate Catering10–150 people
Weddings50–300 guests
Private Chef Experiences2–20 guests
Grazing Tables & Cocktail Events30–200 guests

Sized by the order, not the headcount

Drop-Off CateringOffice lunches · Team meetings · Small parties at home
Floating SuppersCharter boats and yachts · Small guest counts · Sunset dinners

Every service, on one scale.

Questions

Good to know.

For weddings and large events, two to three months gives us the most room to build something special. Drop-off catering and smaller dinners often come together in a week or less — ask us, we'll tell you straight.

Tell us what you’re planning.

Plan Your Event Call or Text