|Sunday||8:00 a.m. to 7:00 a.m.|
|Monday||8:00 a.m. to 7:00 a.m.|
|Tuesday||8:00 a.m. to 7:00 a.m.|
|Wednesday||8:00 a.m. to 7:00 a.m.|
|Thursday||8:00 a.m. to 7:00 a.m.|
|Friday||8:00 a.m. to 7:00 a.m.|
|Saturday||8:00 a.m. to 7:00 a.m.|
Elite Flavors Catering
About this pro
Elite Flavors Catering did an amazing job at our around the world themed dinner party. We were able to enjoy food from 10 different countries! The food was amazing and carefully chosen by myself and chef John. The staff was professional and helpful throughout the whole event. I am always worried about having enough food when I throw these parties but with chef John i had nothing to worry about there was plenty of food and even a lot of leftovers. My guest are still reaching out to me and telling me how much they enjoy the dinner specifically the food. I am not from Philadelphia so planning this was done over the phone and through email and chef John was available 24/7 for me he never missed a call! John Gale and Elite Flavors Catering, you did a great job! I would definitely use elite Flavors Catering again.May 21, 2018
John and his team were great, very courteous and respectful. The service was excellent and the food was delicious. Highly recommendMay 6, 2018Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Pricing typically depends on the guest needs. You will pay more for a plate of steak and lobster than you will for a plate of chicken. Likewise we deal in all fresh meat and produce which reflects in the pricing. So at times you can get a cheaper dish with less quality products from a potential competitor. I never promise to be the cheapest but i stand behind my product!
- What is your typical process for working with a new customer?Typically we correspond whether via telephone text or email about your needs and wants. I will then put together a mock menu for your event. After you make your choices from the mock menu we set a day soon after to meet up sign a contract and book you guys with our company.
- What education and/or training do you have that relates to your work?Classically trained in French and Italian cooking by some of the best chefs in the city of Philadelphia. Worked at a bunch of the best places. Soul food(southern cooking) is a huge strength as well.