Chef Michael's Gourmet Kitchen
About
It is very important to us to make personal connections with our clients. The more we understand your wants and needs for an event the better we can cater to you.
You pick your menu! We will send you menu options and you tell us what you want, if you don't see what you want tell us and we will make it!
You will meet our staff. Chef Michael or Sous-Chef Jackson will be the House Chef at your catering event to make sure things run smoothly.
We have a family like environmet at Chef Michael's Gourmet Kitchen and we treat our clients like family as well.
Catering isn't just about the food we make, it is about the fellowship that comes with eating a meal together and connecting with people on a deeper level.
We aren't a business just trying to make money and get rich. We are passionate people who love what we do and the people we do it for.
Photos and videos
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Frequently asked questions
What is your typical process for working with a new customer?
We will fill out a questionnaire while talking with you over the phone or via email. Once we understand your wants and needs, we will create a menu for you to review with generic pricing. After you review the menu and make your selections, we will create an Event Estimate with all pricing for your event. When you are satisfied, we will send you your Catering Agreement that locks in your event date. We can still make any changes you need up to a week prior to the event.
What education and/or training do you have that relates to your work?
Chef Michael has been cooking in the Houston area for 39 years and is the head of our work family.
Amber is an aspiring Pastry Chef who is going to the Art Institute for Baking and Pastry.
Jackson our Junior Chef, has been in the food industry for over 12 years, spending the last 6 months with Chef Michael.
Shawn has been working on and off for Chef Michael for the better part of 15+ years in the kitchen.
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing always depend on the extent of the menu and services required.
We wouldn't charge the same for a drop off deliver as we would a full service plated meal.
What types of customers have you worked with?
We work with all kinds of customers.
We do all the catering for the Hyatt Place in The Woodlands.
We cater for fundraisers, volunteer organizations, and churches such as Tomball Emergency Assistance Ministry (T.E.A.M) and Trinity Episcopal Church.
Businesses such as The Flory Real Estate Team, and Woodforest Development/Johnson Development.
Of course we cater to individuals for birthdays, retirements, and wedding receptions.
What advice would you give a customer looking to hire a pro in your area of expertise?
Find a caterer who will really listen to what you want and work with you. Don't settle for a subpar menu. This is a service you are paying for and you should get exactly what you want. If you feel like there is an underlying tension or you feel bullied into making a decision you aren’t comfortable with, don’t do it.
Speak your mind and let us know what you want. The more you open up to us the better we can serve you.
Communicate with us even if it is to tell us you aren’t interested in our service. We don’t want to hound you to make a decision any more than you want to be hounded. So, if you simply tell a potential caterer you are no longer inserted in the service, it will make your life and ours a little easier.
What questions should customers think through before talking to pros about their needs?
Date, time, and guest count are the first things we will need to know, even if it is subject to change.
What kind of space will we have to use?
Will you need any rentals or disposables?
Do you want plated service, buffet, or drop off?
Do you already have a menu in mind?