Chef Jeff Catering has been a trusted caterer for almost 20 years. Our focus is on providing excellent food and exceptional service. Our personal touch and flexibility set us apart. We go the extra mile to ensure your event is memorable, your guests are delighted, and you are stress-free.

We offer full-service catering (which can include rentals, linens, presentation components, and on-site support,) as well as drop off, pickup, and delivery.

We can do it all. From a multi-course romantic dinner for two to a wedding of 500. We’ve catered: weddings, anniversaries, vow renewal ceremonies, birthdays, graduations, themed events, business lunches, memorials, corporate events, brunches, church functions, holiday dinners, house parties and more. If you want food at your event we can help!

We serve the Twin Cities and surrounding suburbs.

We usually require at least three days’ notice for orders. During particularly busy seasons, more notice may be required. In the case of unanticipated events, such as memorials, we do our best to respond quickly. In the case of staffed events, we prefer to have a couple of weeks’ notice. We can accommodate some last-minute requests. We always recommend booking your event as soon as you decide to use us as your caterer.

We secure a “guaranteed minimum” guest count 2 weeks prior to the event. We can often accommodate small increases, closer to the event date.

Please let us know as soon as possible if you need to cancel our services. Orders that are cancelled less than two full days before the scheduled event date will be charged 100% of the total invoice. This charge is to cover foods that cannot be used, labor, rental goods, and jobs we may have declined in order to accommodate your event.

We accept checks, cash and credit cards.

Our standard deposit is collected at the time of booking. For events between $1,000 and $5,000 the deposit is $500. For events over $5,000 the deposit is $1,000. We also require a 50% payment for events totaling $5,000 or more.

We apply an 8% service fee to wedding and corporate events, which serves to cover the extra overhead needed for these types of events.

Some venues come with extra fees applied to catering. Some of these are a flat rate, while others are a percentage of service costs. If you are in a venue that requires a catering fee, we usually have that in our system. Venue fees can be found at the bottom of your proposal in the subtotal section, along with taxes and gratuity.

We want you to love your meal and we offer open house tastings throughout the year. If you are interested in attending a tasting, please contact our wedding specialist, Lea, at lea@chef-jeff.com.

The staffing for an event varies, based the level of service required. Plated events will require more staff than a buffet or drop-off style event. Our onsite staff includes event servers, event leads and onsite chefs. Their time is clearly outlined in every proposal.

No, we can not provide or serve alcohol. If you have questions about having alcohol at your event please contact us. We have worked with several vendors. Our favorite and recommended vendor is With A Twist Bartending Service (see "Resources" below for contact info.)

We do not automatically add gratuities to catering orders. If you are interested in providing gratuity, your client coordinator can add a line item to your proposal or run an additional credit card payment. You can also connect with your event lead onsite at your event, to provide a tip in cash. Gratuities are shared equally among all who helped prepare and execute your event.

We can accommodate food allergies, dietary restrictions or diet preferences. It’s important that we know about these details in the planning process, to ensure we have time to acquire any specialty ingredients that may be needed.

Our client coordinators are available to discuss your event in more detail. With information about service style, menu, supplies and timeline, they can put together a detailed proposal for your review. You can also see general samples lower down on this details page.