C.H. Hospitality Group

C.H. Hospitality Group customizes every menu to the individual and event. Prices range depending on size, product, and customer preferences. We are happy to work within any budget. Contact us today to learn how we can customize our services for you.

From our initial conversations through follow up meetings we gain as much information as possible to fine tune our services in order to create the best experience for every new client.

Collectively we have 29 years of experience in the food and beverage industry. Martine graduated from Le Cordon Bleu in 2012 and has been working as a Sous Chef throughout Dallas and Austin ever since. Chris has has been working in restaurants since 2000. He has worked with some of the best wine programs in the city of Austin training under Master Sommeliers.

Martine and Chris had a chance meeting in 2008. Their first experience together was shared in a kitchen cooking good food over a bottle of wine. At the time no one knew where the future would lead us. 12 years later we are eager to share our knowledge and expertise with you.

CH Hospitality Group prides itself on catering to a diverse group of clients from all backgrounds.

Due to Covid-19 everyone has been faced with overcoming new and unique challenges. CH Hospitality Group has not been exempt from this reality. We recently had a client who unfortunately had to cancel their large wedding last minute opting for an intimate dinner with their closest family. We were able to step in creating a beautiful family style dinner service with respect to all safety precautions and social distancing standards. The food came out exquisite and delicious, and the client was more than pleased.

Ensure that you choose a service provider who sincerely listens to you and treats you with the personal attention that you deserve. You are hiring professionals for a service. It is of the upmost importance to us that you receive exactly what you are paying for.

While a true professional can assist you regardless of what stage in the process you are in, here are some helpful criteria to bring to the table in order to help the professional help you to the best of their ability. - Budget. Have an idea of the high and low price range you are willing to spend. This can be changed as desired, but it will give your service provider a solid starting point. - Size. Have an approximation of the size of the event, number of attendees, and how extravagant you want the service to be. - Date. Please come with a fairly accurate idea of the date and time for your events. Many products are seasonal and availability of certain items may be limited. In addition, your service provider likely books events months in advance. Having a set date picked out ensures that your provider will be available. - Venue. Many services are conditional on where they are being held. While most styles of service can be accommodated anywhere, the venue will dictate the type of equipment, preparation, and staff needed to successfully create the best experience for you.