Vote for Your Favorite Event Caterer in Greater Palm Springs

There’s Nothing Better Than Having Someone Else Do the Cooking

Written By: Marissa Stempien Palm Springs Event Caterers

Bryan Tuggle, Founder & Creative Director—The Butler Did It

Aside from a creative name and an even more creative menu, Bryan Tuggle has been catering and serving his fine food in Palm Springs for years. To make your event special, fun and the talk of the town, The Butler Did It will work with you to design a menu that is 100 percent unique to your event and the dietary restrictions of your guests.

Palm Springs Event Caterers

Chef Heng—Fusion Flair

Fusion Flair has been bringing the best of fresh, locally-sourced ingredients to Palm Springs since 2007. Creating both classic American dishes as well as one-of-a-kind fusion foods, Chef Heng brings a unique blend of Eastern and Western cuisine to your table, and is known for his popular, tray-passed hors d’oeuvres.

Palm Springs Event Caterers

Mike Zimmerle, Owner and Chef—Knife+Fork

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With a menu that includes dishes like seared salmon with candied ginger and lemon glaze, cream of spring squash soup with tarragon mint oil, and watermelon poké with avocado and herb salad, Mike Zimmerle will make your soireé the foodie event of the town!

Palm Springs Event Caterers

Chad Gardner, Event Designer and Culinary Artist—Dash and a Handful

Serving the Coachella Valley for over 20 years, Dash and a Handful has been the go-to caterer for everything from weddings to charity events. Chad Gardner is known for his exotic and bold flavors and is the prefered vendor for Hollywood homes like the Twin Palms Estate and The Lucy House.

Palm Springs Event Caterers

Scott Robertson, Owner and Executive Chef—New Leaf Catering

With a team of partners that can assist with everything from menu creation to music and photography, New Leaf Catering offers full-service solutions for your wedding or event. In the kitchen, Executive Chef Scott Robertson cooks up popular favorites like boursin-stuffed dates wrapped with peppered bacon and wild mushroom risotto.

David Erickson, Executive Chef—Carousel Catering

Palms Springs’ premier caterer for over 40 years, Carousel Catering has made a name for itself in the Coachella valley, and is the preferred vendor for popular wedding venues like the Palm Springs Air Museum and The Empire Polo Club. David Erickson builds on this reputation, having previously worked with Wolfgang Puck at the ESPN Zone-Staples Center and Jose Garces at the Solomon Estate.


Chef Suzy—Suzy Gourmet Catering

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Le Cordon Bleu-trained Chef Suzy focuses on sustainable, farm-to-table ingredients and brings an “avant-garde yet traditional” approach to her cuisine with dishes like tray-passed warm pear gorgonzola sweet onion thyme mini filo tarts, seared large sea scallops with coconut basil sauce, served with saffron curry slivered almond basmati rice and asparagus, and apple tartan with bourbon chantilly crème.


Michael Alcantar, Owner—First Class Catering Service

Catering everything from birthday parties to weddings, First Class Catering Service specializes in Mexican, Italian and BBQ cuisines. Popular for their buffet-style menu, Michael Alcantar offers low-key dining options with an emphasis on their Louisiana ribs, BBQ chicken and smoked brisket.


Brad Toles, Founder, CEO and Executive Chef—Savoury’s

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Specializing in vegan and gluten-free cuisine, Brad Toles offers an award-winning menu for parties ranging from small, private gatherings, to the biggest of blowouts. Catering for major events like the star-studded Palm Springs International Film Festival, he offers on-trend dishes like feta cheese stuffed artichoke fritters, ahi poke cones and sriracha shrimp martinis.


Katherine King, Owner and Chef—Katherine King Catering & Special Events

Having worked in catering for over 25 years, Chef Katherine King has been offering her culinary services all over the state, from San Francisco to Los Angeles, most notably the 60th and 61st Annual Academy Awards. Spending the last 15 years in Palm Springs, she focuses her culinary efforts on innovative and fresh ingredients for weddings, birthdays, charity galas and corporate events.

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