A Wayfaring Chef


We are a boutique catering company specializing in American and International Slow Foods with an emphasis on Seasonal, Local and Organic, Farm to Table Ingredients. We are known for our bold flavors and attention to detail and offer customized menus to fit your theme and budget.


6 employees
13 years in business
Serves Valley Village , CA

Payment methods

Credit Card, Cash, Check, Venmo, Paypal, Square, Zelle

Social media


Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Coffee or tea


Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

$25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget


American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Disposable plates, utensils, and cups, Paper napkins, Serving and warming equipment

Photos and videos

  • Reviews

    0 reviews

    simone E.

    Jessie is a visionary! Shes an incredibly creative chef wholl have you coming back for more, (& more) whether its comfort or health food, savory or sweet, (or a combo-platter) that shes serving up! Also, super personable, A Wayfaring Chefs really great to work with, (on small and not so, events of all kinds)!
    ... Show more
    June 15, 2023

    lucy B.

    Best food ever!
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    June 14, 2023

    stacey S.

    She was amazing when I was planning for my wedding. My husband had met her at a holiday open house and decided right then and there he wanted her for our caterer! To this day, my friends and family talk about the food from our wedding.
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    June 14, 2023

    Arlene L.

    She have us a wonderful menu based on our theme of Mediterranean and was so easy to work with before the event and during. The food was delicious and the displays of the appetizers, the main entrees and the desserts were each amazing!! I felt really confidant and proud through out the evening to my guests. BTW the Zepolle for dessert was super fun and a crowd pleaser.
    ... Show more
    January 12, 2019

    Stephanie S.

    The variety of menu options, the wonderful food and presentation and the reliability. Used A Wayfaring Chef for many occasions large and small and we were always happy.
    ... Show more
    January 09, 2019

    Frequently asked questions

    We create individualized menus for every client, taking into account cuisine requests, theme, guest count, service style. We want to create a memorable experience for you and your guests.

    I received an AS and BS from the International Culinary School at the Art Institute. I also cooked in many restaurants before I made my way into the catering world where I have catered all types of events large and small such as weddings, bachelor/bachelorette brunches, b’nai mitzvahs, baby showers etc.

    Prices are based on your menu and service needed. We can work with your budget!

    I have had a passion for food and a love for cooking since I was a little girl and my dad taught me how to make eggs and bacon. I always cooked with friends and for my family and one day realized that I should be going to culinary school. I took some courses at the local community college but just craved something more intense. That is when I applied for The Art Institute of California-Los Angeles and the rest is history!

    Services offered