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    Chef's Table Catering

    4.8 (55 reviews)
    Open 8:00 am - 5:00 pm

    Services - Chef's Table Catering

    Catering

    Gluten-free catering

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    Filthy disgusting label

    Here is what happened when I used Chef's Table to do the catering for a conference the other day. I had asked for everything to be served on white ceramic platters. It was written on the quote, so first off, I was annoyed to see that all the breakfast items were delivered on black" plastic trays. Coffee was delivered in brown plastic air-voids - the dirtiest, and most scraped and banged-up ones I have ever seen. One of them was unlabeled. There was a paper cup that held wooden coffee stirrers, plus (inexplicably) four (4) dirty soup spoons. No lids for coffee. The sugars and creamers were tossed in a disposable plastic bin that looked very messy. The tea bags were in a messy heap. And the only herbal tea was chamomile. I wrote to the coordinator regarding all of the above complaints. She sent back this message (in part): "I will speak with my team regarding the coffee cows, they should always be clean and labeled. We also do not supply lids of cups so that is why they are not present. We do try our best to offer a good selections of herbal teas, if they were not to your standard then I can take to my superiors to discuss!" With the lunch delivery, they brought more chamomile tea, but no other flavors of herbal tea. They brought pump pots - all of which had significant dents in them, which ruins their ability to keep the coffee hot. (Touch the dented areas and you can feel the heat escaping.) Shall I mention that these pots were dirty, also? Moreover, the labels on the pot were dirty and ruined and I was so disgusted to think that anyone in that organization would think it okay to use those labels. One of the labels had dirty tape stuck to it. To my further dismay and annoyance, the lunch food also came on black plastic trays instead of white acrylic. Sandwiches were wrapped whole, not halves. (I had requested the sandwiches be wrapped as halves.) Only about half of the desserts are wrapped. The lunch order was for 45 sodas, including 12 Diet Cokes, but they brought only 30 sodas, and only 1 was diet (it was a Diet Pepsi). I called to complain some more, and someone came over with the rest of the diet soda. I assumed that after all this complaining, my reception order would be fulfilled properly. But alas, not so. I had ordered a platter of marinated baby carrots, marinated mushrooms, and olives. Instead, I got a handful of carrot sticks, and, like, three heads of radicchio to cradle a handful of olives and a handful of sliced mushrooms, and no toothpicks. They forgot the baba ghanoush. I had ordered salsa, but instead they sent a bowl of corn-and-black-bean salad. They also forgot to send serving utensils. The bartender had to stick a little spoon into the guacamole. There was no serving utensil for the tortilla chips -- people literally had to use their hands to serve themselves chips from the (black plastic) bowl. I overheard the bartender asking the manager to send over a knife because they had forgotten to send a knife to cut bar fruit. For the reception, the Gratuity is included in the bill (even though their boilerplate says they don't do that). The mandatory gratuity the customer pays is $10 per person PER HOUR.

    Wedding reception desserts. Almond pistachio baklava, fruit tarts, and cardamom apple crumb cakes.
    Daniel B.

    Chef's Table Catering of Philadelphia catered my friend's wedding ceremony cocktail hour and dinner reception. It was a vegetarian buffet, a first for me at a wedding reception (and I've been to a lot). I'm not a big fan of vegetarian food (as a meal), so I think it's pretty impressive that Chef's Table was able to cater a spread of vegetarian food that I thought was quite good. Some items, in particular, were fantastic. The cocktail hour took place at the ceremony site, Chinese Christian Church and Center in Chinatown North/Callowhill (Vine Campus) (https://www.yelp.com/biz/chinese-christian-church-and-center-philadelphia). Chef's Table set up a bar with two bartenders and a small self-serve buffet of hors d'oeuvres just inside the entrance of the sanctuary. Cocktail hour menu: * Antipasto tray - soppressata, pepperoni, sharp Provolone, Italian Fontina, grilled artichoke hearts, marinated olives, button mushrooms, and artichoke hearts * Crudite tray - assorted raw and blanched vegetables * Mezza tray - stuffed grape leaves and green olives with lemon and coriander, hummus, baba ghanoush, muhammara I thought the spread of hors d'oeuvres was great. The foods were very fresh and healthy. I like eating raw veggies and appreciated the variety that included not only standard veggies like broccoli and grape tomatoes, but also endives and beets. The stuffed grape leaves were scrumptious, but the star of the show was the muhammara. Muhammara is a Middle Eastern red pepper and walnut spread. Chef's Table's version was delicious, full of flavor, with an appetizing, almost creamy, consistency. The dinner reception took place down the street at the Asian Arts Initiative (https://www.yelp.com/biz/asian-arts-initiative-philadelphia). Chef's Table once again had a two-man bar plus four self-serve dinner stations set up and spread out along the perimeter of the venue. Dinner reception menu: Pasta station * Roasted stone fruit salad - arugula and mixed greens, mango vinaigrette * Rigatoni with fresh pomodoro sauce - balsamic caramelized onions * Penne primavera - garlic and olive oil with garden vegetables Jackfruit "crab" cake station * Sauteed spinach * Pakora potato cake - peas and cauliflower Middle East station * Moroccan braised seitan - tomatoes, zucchini, yellow squash, peppers, onions, golden raisins, and chickpeas over jasmine rice * Cajun-spiced butternut squash - tomato caper Dessert station * Almond pistachio baklava * Fruit tarts * Cardamom apple crumb cakes Bar menu * Beer - Dogfish Head 60 Minute IPA, Leinenkugel's Summer Shandy, Yuengling, Corona, Shock Top * Wine - Pinot Noir, red blend, Malbec, Pinot Grigio, Riesling, Sauvignon Blanc, rose * Spirits - rum, vodka, whiskey, gin, tequila * "First Sunset" cocktail - orange juice, rum, grenadine, lime slice Drink station * Fresh coffee * Decaf coffee * Half and half, almond milk * Hot water - assorted teas My favorite dish, without a doubt, was the roasted stone fruit salad. I got that dish three times because the peaches were ripe and incredibly juicy and sweet. So good. I also like arugula and greens, so it was a nice combination. The most memorable dish to me was the jackfruit "crab" cake. I'm allergic to crab, so I enjoyed being able to eat this version of "crab" cake. The use of ingredients like jackfruit and offering menu items like muhammara, Moroccan braised seitan, and baklava really showed off the breadth of Chef's Table's offerings. I thought the bride did a wonderful job choosing a menu that was diverse and showed off a number of cuisines from around the world. My second favorite dish was the collection of desserts, all three. They were terrific, high quality. Everything was presented nicely. Overall, I found the dinner menu to be creative, unique, and tasty. The two bartenders were polite and friendly. As an out-of-town guest, they definitely didn't seem like the stereotypical Philadelphians to me. They were warm and hospitable, both at cocktail hour and at the reception. That kind of hospitality makes a big difference to me. They made Chef's Table look good.

    Jenny H.

    Oh. My. Goodness. Where do I even begin. Kev, you are simply AMAZING. From day 1, through the months of planning, to the very last minute of the reception, I cannot thank you enough. I could go on and on about how great Kev is. But for the TL;DR version --- 1 month before the wedding, a family member suddenly passed. So many things had to be taken care of and the wedding was the last thing on my mind. In one succinct, yet sweet & compassionate email, Kev assured me once more that he had everything taken care of. I have no words to say other than wow and thank you. It was such a relief. Long version: I first came across Chef's Table Catering as I research caterers for our February wedding. The wedding was about 5 months away and I was full planner mode. I had a vision of doing hors d'oeuvres for the entire lunch reception bc the layout of our venue made sit down tables too complicated. I contacted 10+ caterers, looked over their pricing, menu, yada yada. Kev was the very first to contact me (like within 30 mins of my email), and from that first phone call I felt very reassured and confident, even before I had heard back from anybody else! We exchanged a total of 97 emails. (Yes I just checked, I'm not exaggerating). Kev was super understanding of our budget and never once made us feel like he was pushing us to exceed our budget. He understood my vision and created a menu to fit our theme while also catering to our likes and dislikes. It was also super convenient that they have an in house baker to take care of our cake! We chose to do a 10" cake "for the gram" and a giant sheet cake to serve the guests. I could go on and on about how great Kev is. But I'm tired of typing. Our guests were wow-ed by the meat & cheese display, they raved about the food. The timing of everything was perfect. And much to guests' surprise, this was many's first wedding that actually followed the schedule and ended on time with no hiccups! As a type A, 24-tabs-excel-sheet planner, I was super proud and happy to hear that. And I have to thank Kev and his great team and Denise for helping me achieve ultimate planning success. If you've read this far, what are you waiting for. EMAIL, CALL, HIRE Chef's Table Catering already!!!!

    Signature Cocktail
    Judy C.

    When I started planning my wedding, I knew I'd be going with a DIY venue and wanted a catering company that would be flexible with my preferences and affordable. I am so glad I found Chef's Table Catering through Yelp and couldn't wait to write my own review to rave about the entire experience! Over the course of 10 months or so, I exchanged nearly 100 emails/texts/calls with Kevin Hart and he walked through my wedding ceremony & reception venues TWICE. We didn't have a wedding planner, but he was basically it! From menu questions to alcohol quantities to rentals to doing a lot of non-traditional things (no seating chart with mostly high tops/cafe tables, mini desserts instead of a cake, elevated vegetarian menu so people wouldn't miss meat too much)...Kevin was so helpful throughout the entire wedding planning process and it's really hard to believe just how much he did for us! I had so many ideas in the beginning but had no idea how to execute them or what was realistic. We initially were going to do a buffet, but after talking with Kevin we decided to do food stations to make them more interactive. We also wanted to use recyclable materials so we got nice bamboo plates and ivory utensils. He was very accommodating, is super organized and takes a lot of notes, and always told us when to expect for him to get information back to us. I really didn't have to stress at all when working with him! Once we had an idea of what the menu might look like, we had our wedding tasting! It was such a VIP experience where the chef cooked exactly what we wanted and Kevin wrote down what we liked or wanted to change throughout the whole meal to consult with the chef on recommendations. The best part? The meal was only $100 for my fiancé and I and because we booked with them that was used towards our total! It was so much more food than we could have gotten for that value from eating a fancy meal out AND they even packed leftovers for us to take home. Some of these photos are from the tasting (as you can see, that is a FULL cake!), and others are from our wedding itself. I was really glad we booked our table, chair, etc. rentals with Kevin and the company he partners with a lot, because when we inquired with different rental companies ourselves they told us there would be a cancellation fee if we reduced any numbers...but after I had our final headcount I was able to tell Kevin even a week out from the wedding AND his staff took care of a lot of the clean up, making sure all items were correctly packed up, etc. The day before the wedding, Kevin actually came to our venue TWICE to check that the rental items that were delivered were correct and then later in the evening when I was panicking because of an issue with my venue. Kevin knew the venue well from catering previous events there and came over to check on us--I am pretty sure I would have freaked out more if not for him! The day of the wedding, Kevin's staff came earlier than expected (but really I'm not surprised, that was pretty consistent with him always going above and beyond because he cares so much). I didn't get to chat with his staff as much as I had hoped. In fact, I barely saw the food from our cocktail hour or the food stations we had at our reception because I always needed to be somewhere else...but from looking at guests' pictures, hearing them talk about what they loved from the food, AND having people even ask me what catering company they're from...I was really happy with the quality, presentation, and service! I'm definitely going to be recommending Chef's Table anytime my friends are looking for a caterer and hopefully I can find an excuse to cater them for another event again in the future.

    Cheese/pate (medium) and crudités tray

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    Kevin, Joe and Chuck are the best! They worked really hard to make our event a success. We have already recommended Chef's Table to others.

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    12 years ago

    They catered a work related event I attended, one of the best veggie burgers I've had, and the staff was great.

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    Ask the Community - Chef's Table Catering

    Where is the venue , for the photos with the tables outdoors, I'm looking for a caterer and an event space?

    Hi Ashley I believe it’s the Physik House that you are referring to. I can have a Sales Rep reach out on Monday if you’d like. If so, can I have a good number and time to… Read more

    Don’t See Your Question? Ask Away!

    Review Highlights - Chef's Table Catering

    My only regret is I don't live in the Philly area so I can't use Kevin or Chef's Table in the near future.

    Mentioned in 16 reviews

    Read more highlights

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    Chef's Table Catering - catering - Updated May 2026

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