Cooking with Cuellar is a trending catering service that has all of your party planning needs under one roof. Whether you’re looking for a cost effective menu for your large party or a full service wedding we are the simplified answer to your catering needs.

Paulie Gee's Logan Square and Wicker Park is your friendly neighborhood pizza joint. Paulie Gee's locations are available for drop off, reception style at your venue with our mobile pizza ovens, or restaurant buyouts. We specialize in Detroit Style, Wood-fire, and New York style pizzas. Our catering menu also includes Salads, Pastas, Appetizers, Desserts, and Bar Packages.

Great taste is the name of the game and we're committed to stepping up to the plate. Our goal is provide unforgettable, delicious, and eye catching options. That's why we prepare all of our boards and graze displays to your style, with the highest quality products. Whether it is an intimate dinner or an event for up to 800 guests, we do it all! If you are considering a Graze table for your wedding or next event, reach out and we'd be delighted to create something beautiful for you!

I’m Michelle, owner and creator of Chi-cuterie. For me, food is a way to express love, share stories, open hearts, and create community. My passion is to make sharing food fun, and most importantly, stress-free! My husband and I grew up in the South with family values deeply rooted in a love of family, food, and community – hospitality is at my core. And now, I am thrilled to bring my own unique spin to “the board” with Chi-cuterie. The finest local ingredients, artisan legacy boards, and the flavors of Chicago from our professionally certified kitchen to your event.

We are a full-service boutique restaurant style catering company. We can cater events across the Chicagoland area and suburbs, from Wisconsin to Indiana. We have all licensing needed to help with your food, service, servers, bar, bartenders, linens, rentals, planning and more for your special event. Our menus are customized to your event because we believe each event is unique. We specialize in combining multiple authentic and/or fusion ethnic cuisines to create a harmonious meal through BellaRu Catering and Traditional Mexican Cuisine through Mis Dos Magos Events.

My husband and I started 9 years ago after we got married! We love to cook and enjoy feeding people even more. My husband is a classically trained chef who worked in some of the best restaurants around the world, but now we’re based in Chicago making some of the best unpretentious food around.

My Char•CUTE•rie has the perfect boards, boxes and grazing tables for weddings, showers and gatherings (even virtual!) Receptions & parties of all sizes are so much tastier with our delicious char•CUTE•rie spread on the table! Our team uses only the very best ingredients to ensure our char•CUTE•rie boards, boxes and grazing tables are curated with the highest-quality meats, cheeses, and produce. Imagine your dream wedding where everyone is blown away by the striking beauty and vibrant taste of your food. This is what we are proud to call food artistry.

Occasions Chicago Catering brings you the finest in corporate and social event planning and catering. Located in Chicago's historic West Loop neighborhood, Occasions Chicago Catering boasts a proven track record in superior customer service and product quality. Our commitment to excellence shines through in everything we do. For a complimentary consultation and proposal, please contact us. Together, we can create the event that's sure to be a reflection of your good taste.

Welcome. Chef Jason started out in the kitchen at 15 years old as a dishwasher at Red Lobster washing dishes and baking. From there, he worked many cook’s lines until I earned my first chef position under Emeril Lagasse over ten years ago. He's went on to operating casino kitchens, private dining clubs. Since relocating from Atlanta, GA Jason has gained experience in kitchen consulting and new restaurant openings. After 25 years in the industry, He is now starting a new journey into the Private Chef sector. He refers to his style of cooking as Southern Creole cooking, where it’s much more than cooking…it’s about the overall experience.