Catering, by Chef Cox & Co.

Pricing is based on the number of guests, menu + style of service. Appetizer + Hors D'ouevre events we offer Full Service or Delivery + Set Up. Coursed Dinners are Full Service. Buffet Style Events are Full Service or Delivery + Set Up.

We love to connect over the phone or via e-mail to get a good sense of what our clients are looking for. Once we have that initial conversation, Chef Sara will send over a menu proposal for clients to choose from. Once the quote has been sent we require a deposit to secure the date and to remove it from our booking calendar. Final payment for the balance due is taken day of the event.

I have an Associates Degree in Culinary Arts from Culinard, the Culinary Institute of Virginia College in Birmingham, Alabama. I have over 20 years experience in the Food Service Industry where I have worked as an Executive Chef, Pastry Chef, Chef Instructor, Personal Chef to the Anheuser Busch Family and Research & Development Chef for Bon Appetit at Washington University. I have a wide range of Culinary background and am able to prepare almost any cuisine as well as a myriad of pastries, specialty cakes and desserts.

I started my Catering Business back in 2006 in Birmingham, Alabama because I wanted to do something different from the Catering Businesses that were available. I wanted to bring the Fine Dining experience to clients home where they could experience fresh, seasonal food that was prepared from scratch in their home and enjoy hosting the event rather than being in the kitchen. My goal was to make each event specifically tailored to the client and deliver a truly exceptional experience.

I have worked with clients having an event in their home, to corporate events, to charity functions, to individuals who want culinary classes. Because each event is tailored, there is a lot of flexibility with who I can work with and in what space.

I would urge them to consider that most catering companies book multiple events for the same day and whatever is received is stock item that is made over and over for multiple customers and the possibility for complacency can be there. At Catering, by Chef Cox & Co., we tailor every event to the customer. We only book what we can handle in the day to provide that exceptional experience. The menu is created just for the client specifically, the food is prepared from scratch that day and with the freshest, most seasonal ingredients available. My team is comprised of all Culinary minded Chefs and Individuals who have either worked in the Industry or currently work in the Industry and have a passion for food.