A caterer in Corpus Christi, TX

Find a caterer near Corpus Christi, TX

11 near you

Find a caterer near Corpus Christi, TX

11 near you

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Top 10 Caterers near Corpus Christi, TX

3. Chow Bella
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New on Thumbtack
New on Thumbtack
  • 8 years in business
  • Serves Corpus Christi, TX
"Teaching cooking skills to people who want to learn without having to attend a culinary school. Classes are available to individuals, couples, ladies night, small and large groups. (Ages 17+) ▪Beginner: approx 90 - 120 min. ($75 per person per class) Fundamentals of Culinary, food safety & sanitation, tools and equipment, proper knife skills, use of herbs and spices, oils, flavor building ▪Intermediate: approx 2- 3 hrs. ($100 per person per class) Understanding and applying all cooking methods: Roasting, Braising, Baking, Steaming, Deep fry, Pan fry, Broiling, Sauteeing, Poaching, Barbecuing, Smoking, Grilling, Sous vide ▪Advanced Culinary: approx 3 - 4 hrs. ($125 per person per class) Applying all knowledge learned in previous classes to produce classic dishes as well as fine dining ▪Baking & Pastry: approx 2 - 3 hrs. ($75 per person per class) Cakes, pies, pastries, breads, custards, etc. ▪Charcuterie: approx 2 - 3 hrs. ($100 per person per class) Sausage making, cured and smoked foods) ▪Garde Manger: approx 2- 3 hrs. ($100 per person per class) Hors d'oeuvres, pickling, salads & dressings, pâtés, soups and sandwiches ▪Butchery: approx 90 min. - 4 hrs ($50 to $350 per person per class depending on the animal) Discuss and identify primal and subprimal cuts from beef, chicken, pig, and some game ▪Saucier: approx 2 - 3 hrs. ($75 per person per class) Stocks, vinaigrettes, salsas and relishes ▪International Cuisine: approx 90 min - 4 hrs. ($100-$200 per person per class depending on cuisine) Ideal for those who want to learn specific ethnic foods or specific foods in general. ▪Molecular Gastronomy: approx 4 - 5 hrs. ($250 - up per person per class. Price depends on subject matter, lesson taught, as well as equipment required) Avant Garde cooking/food meets science to create a modern twist on everyday food. ▪Cheese making: (self explained) price and dates vary for classes From knife skills & food safety and sanitation, to spices and herbs. From oils and sauces, meats to fruits and veggies, everything is covered. ▪Catering is also a service offered. Teaching people the skills it takes to cook. Showing them that they too can cook and its not just chefs that can create wonderful and deliciously tasting meals. You can find me on facebook under Chow Bella, look for the same chef logo."
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5. Chef Christopher L. Baker a.k.a. 'Tigger'
from 1 review
5.0 (1)
  • 42 years in business
  • Serves Corpus Christi, TX
"Chef Christopher L Baker (a.k.a. Tigger) This a new brand lead development page. I am in the process of getting my fans to post reviews. I also have an 'International Food Manager License' which this system currently doe not have a listing to verify. A copy is posted in my image portfolio. Biography Chef Christopher L. Baker (a.k.a. Tigger) was born in Annapolis, Maryland and raised in the Chesapeake Bay Area, specifically Ellicott, City, started his love for cooking at seven years old. Spending quality time with his grandmother Flora Baker cooking German cuisine and local stand-byes his love for food exploded. Being a latchkey kid cooking dinner from then on was practically an every night endeavor through the end of high school for his Mom Rita, Dad Jack and Sister Jackie and countless friends and other family members. Following high school at 'Mount Saint Joseph College' in Baltimore he went off to college to Frostburg State University of Maryland. After pledging 'Delta Phi Omega', Chef Baker was constantly cooking and competing against other fraternity brothers and other classmates and towny's. In such a cold place eating is essential for survival and the off campus home kitchens had no lack of competition. Chef Baker paid his way through college by working his graphic design business, music producing and cooking in numerous restaurants in the region learning everything possible about the hospitality and restaurant business. Following a nonstop six intense years of busting his ass he finally graduated from FSU with the BFA in Art & Design with concentrations in Business Marketing, Art History, Photography and successfully winning his senior class art show. Post graduation he relocated to the Denver Metro Area to enjoy the epic mountain sports and to be near his sister. During this time he worked his private advertising, marketing and Internet businesses to save to one day start his own restaurant. Meanwhile, he worked hard at studying in perfecting his culinary craft, cooking anywhere or place and chance. He did not work in any commercial kitchen at all for twenty years! Needing a change he decided to make a permanent move to the 'Texas Coastal Bend Region' specifically Rockport/Fulton and Port Aransas, Texas about four years ago after a life defining/changing encounter while visiting he found he belongs here. He made a strategic move to work for a local restaurant food delivery business in marketing, advertising and IT. Which put him in every type of restaurant in the region. As a result he partnered with Chef Keith Sisson of the famous 'Louisiana Grill'. Next, he was to co-found 'Sulla Costa Italian Ristorante' in Fulton as General Manager and Head Chef working with Executive Chef Tomcat/Partner. Sadly the restaurant was totally destroyed four months after by Hurricane Harvey. Days after Harvey, Chef Baker, worked with the Cajun Commissary in feeding over 13,000 people in six weeks from the beach and downtown area of Rockport. Making certain the Port Aransas was not forgotten and sent all extra supplies, materials and food with assistance from Amy Montgomery and the 'Cajun Army - Klyde', 'Navy - Keith Bryant' and 'Commissary – Tiffany Theriot', to 'Roberts Point Park' and the 'Cowboy Church' after a plea for help from Bron Doyle a local resident, businessman and hero. As things stabilized Chef Baker was asked by Restaurateur, Mixologist and Chef, Chris Fox, of '495 Chesapeake Eats' in old downtown Rockport to assist him as Head Chef to restart his restaurant and went back to work. Chef Baker excepted the position temporarily as a necessary steppingstone to launch his next restaurant and simply could not deny a friend and supporter in need. After successfully helping Chef Fox he accepted an offer as Executive Chef for a downtown Corpus Christi restaurant, not to be mentioned. After being established, up, and running he was removed from his executive chef position because the ownership would not pay him what he deserved and was promised. A sad reality of what many chefs go through in the course of their career. Many people don't realize this is a tragic ongoing industry issue. Chef Baker is working on awareness and finding a way to prevent this type of underhanded abuse and hopes this competition may lend it's reach and influence to do something about it... As Karma would have it, he followed a tip from a friend and ex-employee of 'Sulla Costa', Ali Doyle, and visited with Master Chef Billy Joe Wilson at 'Billy Joe’s Craft House' in Port Aransas and was fortunate to find a new home at such an excellent restaurant. As a result Ms. Gena Bonner of the 'Port Aransas Chamber of Commerce' reached out to him and asked him to participate. Once receiving the blessing of Chef Billy Joe he accepted the 'By Air' category at 'The Brewery' and competed on Friday October 5th 2018. Chef Baker is in the process of finding a solid financial partner to back and create a unique restaurant in the region the like's it is never seen before which is desperately needed and wanted. Meanwhile he loves to work as a private chef in the local area. Chef Baker was recently honored and humbled to have been selected to compete against the very talented top 33 Chefs in Texas during 'Octoberfest 2018' in Port Aransas, Texas. He thanks the 'Texas Star Chef Throwdown' organization and the 'Port Aransas Chamber of Commerce' for the invitation to compete and most of all, thanks the sponsors and fans for their prayers, love and support. Contact Chef Baker for any type of event small or large to enjoy his unique spin on any cuisine!"
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Catering Services Cost Guide

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Q & A

Answers to commonly asked questions from the experts on Thumbtack.

How do you find a good caterer?

Reviews, interviews and menu tastings will help you find the right catering choice for your big day. Start by screening possible wedding caterers based on past reviews. If a caterer you are interested in has a review that concerns you, ask them about it; how they respond will be very telling. Next, ask about their availability for your wedding date.

If the wedding caterer is available on your date, it’s time to talk about menus and prices. Be clear about what your maximum budget is find out what choices this will allow you. Caterers may custom-create a menu for your event, or they may have menu templates within different price ranges that can guide your decision. A clear budget gives the caterer clear parameters within which to work and offer creative suggestions. Schedule a menu tasting to confirm you love your wedding menu. Once you have a menu and date, and have paid a deposit to reserve the caterer’s services, confirm additional details including when the food will be delivered to the site, what kind of service will be provided, how many servers will be onsite and for how long, and who is responsible for setup and cleanup. The more specific your contract, the fewer worries you’ll have on your wedding day. Get more smart hiring tips here.

How much does it cost to hire a caterer?

Catering prices depend mainly on how fancy you want the food and service to be and how many guests you’ll have. When you’re first looking to hire a caterer for your event, consider how many guests you’ll have and your total food and drink budget. The national average for event catering is $340, but catering prices can range into the thousands depending on your menu, guest count, and service.

Event catering is a broad term that covers everything from fully prepared, ready-to-eat food that the hosts plate and serve themselves to full-service, multicourse meals, including rental of linens, glassware and other items, with service staff organized by the catering company. Usually a caterer will determine cost based on the type of event you’re having, how many guests will attend, the level of service you desire, and what type of menu you’d like to have. For example, if you have a set catering budget, say $1,500, and you plan to have 50 people attend, that means you have $30 per person for food. If you have the same budget with 100 people, you have $15 per person for food. In this way, the number of people you want to attend your event and the level of food you want to serve them determines how much catering will cost.

How much should catering cost for a wedding?

The cost of wedding catering will reflect the level of service, the menu you choose, the luxury you desire and the number of guests you invite. Where you live also plays a major role in your wedding catering costs. The regional cost to do business and local cost of food will affect your catering bill. There is no set price for wedding catering, because each wedding and each menu is different. This is why many caterers provide a per-person price. This allows you to break down what it costs to feed each person based on the menu you want. Working with your caterer, you can adjust menu items, service level and more to accommodate your budget and guest count. Keep in mind that wedding catering costs are not just for the food. The bill reflects all the components that go into commercial food catering: a commercial kitchen, ingredients, staff, insurance, marketing and more. Here are some examples of average costs:

  • Three-course plated meal, moderately upscale, for 125 in Los Angeles: $14,000. Because of staffing costs, a true plated meal costs about twice as much as a staff-assisted buffet.
  • Buffet meal, standard menu, for 100 in Los Angeles: $5,000.
  • Per-person cost for hors d'oeuvres, dinner and nonalcoholic beverages: $24–$37, depending on menu selection, in Southern California.
  • Drop off prepared food for 50: $1,000 in North Carolina. Price does not include any service, setup or breakdown.

How do you serve food at a wedding?

Food service at your wedding will affect your catering costs and influence the atmosphere of the reception. Buffet style is more informal; plated meals are a bit fancier; family style encourages sharing. Read about the different food service styles to select your preferred wedding catering choice.

  • Buffet: Caterers can drop off prepared foods for a DIY and budget-friendly buffet option where you set everything up and food is entirely self-service. For a fuller-service buffet, the caterers set up food, oversee the buffet throughout the event, and clean up afterwards. For food only, prices per person might average $16-$18, while a service buffet may start around $20-$22 per person. Adding food stations can increase per-person costs by at least $3-$5.
  • Family style: Servers bring large platters of food to guest tables in courses. It’s less formal (and less expensive) than a plated meal, but more formal and higher-cost than a buffet. You’ll need large tables to accommodate the platters, so plan accordingly when renting furniture for the event.
  • Plated: A plated event is a formal dining experience; waitstaff serve your seated guests for each course, fill their drinks, and attend to them throughout the dinner. A plated dinner is typically the most expensive option for both food and service.
  • Food trucks: Similar to buffets, with food trucks your guests get their own food and bring it to their table. A food truck gives a relaxed and playful vibe to your reception.
  • Cocktail reception: If you don’t want a formal seated dinner, you can opt for a wide assortment of passed appetizers at an extended cocktail hour reception.

What should you look for in a caterer?

A delicious meal is a critical element of a successful wedding, with happy guests fondly remembering your fabulous wedding food. The right caterer for you will be:

  • Available: Even the best caterer is no good if they aren’t available on your wedding date. Ask early before you get your heart set on someone.
  • Affordable for you: Find a caterer that you can afford. Having a spending plan ahead of time will mean you won’t overspend on food.
  • A good personality fit: Wedding planning is stressful, so work with someone that you can get along with and communicate with easily.
  • Experienced and recommended: Ensure the company has a proven track record with events of your size and the references to back it up.
  • Transparent about money: Steer clear of shady pricing. Find a caterer who is very clear about costs and is happy to talk you through budgets and pricing options.
  • Transparent about food: Find someone who is clear about where they source their food from and where it is prepared.
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