Chartier Catering · Colorado
Robert cooks. That is the whole model.
Chartier Catering is a small, family-run Colorado company. The person who plans your menu is the person who shops for it, cooks it and runs the service on the day — which is why the menu bends to your event instead of the other way round.
Drawn to spec — the pan, the toss, the flame. Robert’s own footage replaces this drawing the day he sends it.
Staffed buffet · 50 to 150 guests · Folio 01
What that actually buys you
A menu, not a package
Fourteen menus to start from, and a full catalog to build your own. Mix them. Nothing here is a tier you have to fit inside.
Pricing you can see while you choose
Every dish carries its own per-person price, and the total updates as you build. You find out what a choice costs before you make it, not in a document a week later.
One person, start to finish
The same person answers your first message, cooks your tasting and is standing in your venue on the day. There is no account manager to hand you off to.
Fourteen menus to start from
- ItalianA trattoria-style buffet built around hand-breaded chicken parmesan, slow-stirred risotto and a classic tiramisu finish, rooted in Italian-American catering tradition.$113.34 pp at 50
- German / BavarianA hearty Bavarian-inspired buffet of schnitzel, braised red cabbage and warm pretzel rolls, awaiting its own costed catalog batch.$88.48 pp at 50
- PolishA comforting Polish spread of pierogi, kielbasa and braised cabbage, awaiting its own costed catalog batch before publication.$85.22 pp at 50
Figures are per person at a 50-guest event and cover food, standard staffed buffet service, setup, breakdown and standard equipment. They exclude transportation, sales tax, specialty rentals, venue charges and gratuity — see the full list of what is and is not included.
Pricing shown is provisional and under review by Robert. Final pricing is confirmed during your consultation.
See what your event costs, in about five minutes
Pick your dishes and watch the number move. It saves as you go, so you can put it down and come back — most people build a wedding menu over a few sittings.
What comes out is a preliminary estimate: enough to plan around, not a priced offer. Robert reads every one and calls you to work through the parts a website cannot know.