NAPLES CATERING BY CHEF DAVID HILL
Call Chef David at 239-738-3210
Private Chef Services and Custom Catering to Naples, Marco Island, Ft. Myers, Sanibel and Captiva
What kind of menu will I get from Naples Catering?
You can browse some standardized menus on our website and may likely find something that interests you. These are great for ideas, or if you would like us to prepare something for you without having to spend too much of your time involved in the planning process. However, if you have a particular vision or a specific cuisine style that you are interested in, I would love to put together a completely custom menu and quote for you.
As an organization of hospitality professionals, our goal is to make this process as easy as possible for you and that means providing you with plenty of pre-priced options, but also being happy to assist you in developing your own personalized dining experience.
What is this going to end up costing me?
Off-premise catering is a very complex undertaking and has numerous costs associated with it that may be less than obvious. The prospect of designing and creating a custom one-off menu for each event is completely unique from restaurant foodservice. There are fuel costs, planning costs, costs of unique equipment, the cost of renting china, glassware, flatware and linens.
If you look at my website you will see published and current pricing for some items and sample menus that are online. If you want just the food, delivered, set-up, broken down, then this is generally what you will pay when you meet stated minimums. The price you pay for food covers the cost for me to purchase your ingredients, the expense of my insured, licensed commercial kitchen, liability insurance at your event, the cost of my time/expertise as a working chef and the cost of any staff I may need to assist me.
If any special equipment is required to prepare your chosen menu at your site, then I will quote the cost of that equipment rental. This charge helps me cover the cost of my time to procure the equipment, put any required deposits down and mitigate my risk of damage to the equipment while in my possession.
Any service staff will be quoted to you in terms of what they are actually getting compensated and a very small, included service charge which covers the cost of administering a temporary staff.
Any rentals of tables, chairs, plates, flatware, linens, glassware, etc., will generally be quoted separately, again to cover the costs associated with procurement. The client is responsible for replacement cost if the client or client’s guest causes damage or breakage in an amount deemed significant.
Ok, now that I’ve gone over the simple(r) part this is a complicated question to answer. As a fully custom caterer each client’s needs and wants are addressed individually and as such, each client’s expected cost will vary. When I prepare a quote for you, I will list every charge so you can see where your money will be spent.
Who is preparing my food?
We are a small, food focused boutique catering company and as such, Chef David still cooks mot of your food. We have a small staff of dedicated culinary professionals who assist Chef David and share the company philosophy of preparing the finest ingredients with careful attention to detail and highly refined technique.
Should you elect to schedule a tasting, you will meet with Chef David personally to discuss food/service requirements, taste and critique your selections and receive a thorough consultation for your event.
Who is serving me?
We have a small core of service professionals that we rely on for your bartending and table service. For larger parties we partner with a local event staffing company that provides industry professionals on an on-call basis. We know and rely upon a consistent, familiar staff from our partner company to ensure you receive the highest level of service from hospitality professionals dedicated to serving you.
All of our staff is trained on our service philosophy of anticipating and catering to your needs in a professional and gracious manner. When we cater your party, all of our staff is familiarized with the event itinerary, your menu and any specific requests.
All events feature a primary contact on our staff, either Chef David or a lead service team member so that our clients have the ability to easily communicate their needs to a responsive, caring staff member.
What about beverage service?
If your event requires bar service, we can provide you a full bar experience complete with all beverage and staffing. Most of our clients, however, prefer to supply their own beverage and have one of our professional bartenders set up the bar, provide an evening of exemplary service and then break down and clean up.
Chef David has a sizeable amount of formal training in the area of fine wine and beverage service and would be happy to work with clients to create a menu designed to pair with a particular wine or wines.
Please fill out the form below and Chef David will get back to you shortly. It's not necessary, but always helpful to know approximately how many guests you plan on hosting at your event, an idea of the type of menu (buffet or plated/cuisine style), whether you would like us to provide service and/or beverage and an estimated budget. The information provided on our site can help guide you through these decisions; or simply request information and we will contact you to discuss the details.