Chefsir Catering

Chefsir Catering



I truly enjoy what I do for my career.

it shows in my personality issues in my presentation as well as my food.

The level of creativity behind the idea of cooking is astronomical. To be able to take something so small and transform it into something that can explode with flavor on peoples taste buds is truly a pleasure.


6 employees
6 years in business


Level of service

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

Additional services

Dessert, Non-alcoholic drinks, 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

Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $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

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

No reviews (yet)

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Frequently asked questions

Making them feel comfortable. Always interactive and engaging. Making my client feel comfortable while ensuring the best cumstomer experience. 

I've worked with some of the top chefs in Philadelphia. Who have paved the way for other chefs. I'm also self taught and motivated. I've been able to maximize my potential. 

My price point depends on the needs of the customer and the type of event as well as the amount of guest attending each service/even. If I had to put a base number on my services I would say I range at about $50.00 per hour. 

I started out as a dish washer and had the opportunity to become a lime cook. I feel I love with the kitchen became the executive chef shortly after that. 

Customers of all backgrounds and ethnicity. Various ages, from small children to adults. 

I recently catered an event for over 150 guest. This menu included over 10 items. Myself and my team executed this event and not only had our services out in a timely manner but we also offered a full service experience with only our customer in mind. 

Services offered

Personal Chef