So Divine Catering

$50/person

starting price

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It’s free, with no obligation to book

Introduction: Clients should hire us because we believe in customized service. We speak to each client, gather their likes & dislikes then work on a menu & service style appropriate for the event. We believe each event is special & should be given special attention no matter how big or small. Our Executive Chef Alexis is in contact with each client. Also she is the chef for each event ensuring the food & service are So Divine.

Overview

Hired 54 times

Serves Woodland Hills, CA

Background checked

1 employee

19 years in business

Payment methods

This pro accepts payments via Cash, Check, and Credit card.

Social media

Facebook, Instagram, Twitter

Top Pro status

Top Pros are among the highest-rated, most popular professionals on Thumbtack.

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334 photos

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Reviews

Customers rated this pro highly for work quality, professionalism, and responsiveness.

Exceptional 5.0

36 reviews

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Read reviews that mention:

Chinwe H.

Nov 27, 2020

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Hired on Thumbtack

Chef Alexis catered our family Thanksgiving dinner. She was very responsive from the start, and communicated openly and clearly at all times. Her food was delicious and a hit with our party guests. I highly recommend her services!

Details: Dinner party • Dinner • Dessert • American - Southern • Family style • No, drop off only • Home • Yes, full kitchen • Fewer than 20 guests • Premium (high end ingredients)

So Divine Catering's reply

Thank you so much Chinwe! You were great to work with! It was a pleasure to feed you & your family this quarantine Thanksgiving!! I appreciate you!!

Wedding and Event Catering

Genethia H.

Sep 5, 2019

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Hired on Thumbtack

Met with us at the appointed time. Provide us with a variety of options. Gave excellent suggestions, and handled the rental of tables, chairs, linens, etc. Alexis is a professional through and through. We are expecting a spectacular event!

Details: Birthday or anniversary party • Cocktail hour or hors d'oeuvres • Dessert • Non-alcoholic drinks • American - Southern • Food stations • Yes, full service • Home • Yes, full kitchen • 40 - 49 guests • Disposable plates, utensils, and cups • Paper napkins • Table décor • Premium (high end ingredients)

Wedding and Event Catering

Virginia A.

Mar 27, 2018

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Hired on Thumbtack

Chef Alexis was great! The whole team was so helpful throughout the whole event. Everyone loved the food! Would definitely have them back!

Details: Office coordinator • Outdoor event / summer party • Lunch • Dessert • American - casual • Barbecue • Southern • Buffet / self serve • Only drop off is necessary • Office • 101 - 125 guests • Disposable plates, utensils, and cups • $$ (standard)

Wedding and Event Catering

Judith L.

Jul 19, 2014

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Hired on Thumbtack

Chef Alexis was AMAZING! She is a delight & easy to work with, flexible, creative, accommodating, and worked with us on the budget. Then the day of the event went perfectly. Food creation, presentation, pacing, flow, TASTE was wonderful. Her staff are true professionals and made our party a success.

Wedding and Event Catering

Alan S.

Apr 1, 2015

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Hired on Thumbtack

From the moment of the first phone conversation, within an hour or two, Alexis handled herself with warmth, intelligence and Professionalism. Her food, service, and servers were excellent. We feel fortunate to have had her services in such an important event. Would highly recommend her to any and all.

Wedding and Event Catering

Credentials

Background Check

Alexis Kemp

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Pricing starts at $50 per guests for breakfast, brunch, lunch, heavy appetizers or dinner. Plus $300 + gratuity per chef or waiter. Pricing for a bartender depends on the length of the event.
What is your typical process for working with a new customer?
I speak with the client to get the details of the event such as event date, start & end time of event, city the event will be held in, guest count, clients preferred cuisine, clients budget & clients overall vision for their event.
What education and/or training do you have that relates to your work?
I have an Associates Degree in Culinary Arts from Johnson & Wales University.