02 — Catering
Catering that tastes
like it was cooked, not delivered.
Most catering is logistics wearing a chef’s coat. Fassi’s runs the other way around: the menu is designed first, by a chef who will be on site, and the logistics are built to protect it.
Formats
How your event can be served
Cocktail receptions
Passed canapés and action stations for fifty to three hundred. Built so nobody is ever holding a drink and nothing else.
Seated plated dinners
Three to five courses, fired in waves, with a server ratio that keeps every table eating at the same time.
Corporate & board lunches
Executive dining that respects a ninety-minute window. Recurring schedules available.
Galas & fundraisers
High-count plated service with a kitchen plan, a run of show, and a chef who has done it before.
Holiday parties
Company and family alike, from grazing tables to full seated service, booked early for December.
Private celebrations
Graduations, retirements, engagement parties, quinceañeras — staffed, styled and cleaned up after.
Menu development & consulting
For restaurants and venues: menu design, recipe work and kitchen training from a chef who has run the pass himself.
What You Get
A proposal with no soft edges
- A written menu designed for your event, not pulled off a catalog page
- Line-item pricing — food, staff, rentals, service and travel shown separately
- A staffing plan with named roles and arrival times
- A site visit for venues he has not worked in before
- Tastings for weddings and large events
- Dietary needs tracked by guest, not by guesswork
“The catering was elegant, flavorful, and incredibly well organized. Every detail was handled with care, which allowed us to focus on our guests.”
Private Client — MemorialService Area
Event catering throughout Houston
Chef Fassi serves the whole of the Greater Houston area — every neighborhood below, inside the loop and well beyond it, from River Oaks dining rooms to Katy new builds and Galveston beach houses. If your address is not listed, it is almost certainly still covered. Travel outside the metro is arranged on request.
FAQ
Houston catering — what clients ask first
What is the minimum guest count for catering?
Catering generally begins around twenty guests. Below that, a private chef dinner is usually the better format and the better value.
Do you provide staff, rentals and bar service?
Yes. Servers, kitchen staff, china, glass, linen and bar staff can all be arranged and appear as clear line items in your proposal — or you can keep your own vendors and use Chef Fassi for food only.
Can you cater at a venue without a kitchen?
Routinely. Warehouses, galleries, ranch properties, rooftops and private homes with small kitchens are all workable with mobile equipment, and the proposal will say exactly what is needed on site.
Can we taste the menu before a large event?
Tastings are arranged case by case for weddings and larger events. Raise it at the inquiry stage and Chef Fassi will tell you what is possible for your date.
How is corporate catering invoiced?
On company terms with a formal invoice. Recurring board lunches and client dinners can be set up on a standing schedule.
Reservations
Tell Chef Fassi about the event.
Date, headcount, venue and the feeling you are after. A costed proposal usually follows within 48 hours.
Request Your DateOr call (346) 533-4583 · email cheffassi89@gmail.com