Medellín event catering since 2019
About Our Catering Company in Medellín
Medellin Elite Catering is a Medellín catering company that has fed weddings, companies and private parties since 2019, all from a production kitchen we run ourselves. We are a team of cooks, servers, bartenders and bilingual coordinators led by our head chef.
This page introduces those people and the kitchen behind every event. It also sets out the numbers behind our work, the kinds of clients and venues we serve, and how we deal with used oil, packaging and leftovers.
If you are comparing caterers in Medellín, these are the details that are hardest to find elsewhere, and the ones we would want to know before handing over a wedding or a company party.
- Itemized quotes available
- Bilingual English and Spanish coordinators
Plan your event
Who We Are and Why We Cater
We are a full-service event caterer based in Medellín, cooking for weddings, corporate events and private parties across the Aburrá Valley. Since opening in 2019 we have catered everything from 15-guest office breakfasts to our largest event, a corporate year-end party for 900 guests.
Our clients come in three broad groups. Medellín families book us for quinceañeras, first communions, milestone birthdays and novenas; companies, many of them foreign firms with local offices, order breakfasts, working lunches and year-end parties; and international couples and visiting groups plan weddings and villa weekends from abroad.
What they share is a need for a caterer who quotes clearly, replies within a day and arrives with enough hands to serve properly. That is the business we built: an itemized quote within 24 hours from Monday to Saturday, a single coordinator from first email to cleanup, and staffing ratios set before the event, not improvised on the night.
Meet Our Head Chef
Our head chef runs the kitchen, writes every menu we offer and tastes each batch before it is packed for an event. The best introduction to the chef is the menu itself.
The cooking is rooted in Antioquia: asado al barril slow-cooked in our barrel smoker, ajiaco with guascas and capers, posta cartagenera braised dark and sweet, and buñuelos and natilla every December. Alongside those classics, the kitchen cooks the Italian, Mexican and plant-based menus that companies and visitors ask for, and adapts family recipes when a couple wants a grandmother's sancocho on the wedding menu.
Our head chef also designs the tastings for weddings and events over 80 guests, held for 2 at our kitchen. Quantities are set by experience rather than guesswork, such as 180 to 220 g of protein per guest at dinner, so trays stay full without cooking twice what the room can eat.
The Event Coordination Team
Every client works with one bilingual event coordinator who speaks English and Spanish and handles the plan from the first quote to the final invoice. For expats and couples planning from overseas, that means no translation gaps on menus, allergies or timings.
Your coordinator builds the quote, runs planning video calls, books rentals such as tables, linens and tents through our partner suppliers, and confirms the final headcount 7 days before the event (10 days for weddings). For a party in a residential tower, the coordinator also prepares the details the building administration needs to approve the salón social under Ley 675 of 2001, Colombia's horizontal property law.
Staffing follows fixed ratios that the coordinator sets with you in advance:
| Service style | Staff we send |
|---|---|
| Plated dinner | 1 server per 10 to 12 guests |
| Buffet | 1 server per 20 to 25 guests |
| Cocktail with passed canapés | 1 server per 25 to 30 guests |
| Bar | 1 bartender per 50 to 75 guests |
Inside Our Production Kitchen
Every dish we serve is prepared in our own production kitchen in Medellín, not in a borrowed restaurant kitchen between services. It is equipped for volume: combi ovens that roast and steam at once so rice and proteins stay moist across 300 portions, a barrel smoker for asado al barril, and a blast chiller that brings cooked sauces, fillings and desserts down to fridge temperature in minutes rather than hours.
Food leaves the kitchen in insulated Cambro carriers and a refrigerated van, then goes into our own chafing dishes at the venue. Hot food is held above 60 °C and cold food below 5 °C from the kitchen to the buffet, and every tray carries a label listing its allergens.
The kitchen and staff work under Resolution 2674 of 2013, Colombia's good manufacturing practice rules for food production, transport and service. Every cook and server holds a food-handler certificate (curso de manipulación de alimentos), renewed each year.
Our Track Record in Numbers
These are the figures we can stand behind, with no spinning counters or rounded-up claims.
| Measure | Figure |
|---|---|
| Founded | 2019, in Medellín |
| Years operating | 10 (as of 2026) |
| Largest single event | 900 guests, a corporate year-end party |
| Smallest staffed event | 15 guests |
| Private chef dinners | From 2 guests |
| Quote turnaround | Within 24 hours, Monday to Saturday |
| Planning languages | English and Spanish |
The same team is set up to handle a 12-person dinner in an El Poblado apartment or a 400-guest wedding at a finca in Llanogrande. What changes is the staffing table above, the number of chafing dishes and how early the van leaves.
Clients and Venue Partners
We do not publish client names or logos on this site, so here is a description of who we cook for instead. Corporate clients include multinational offices on the Milla de Oro and in Ciudad del Río, Colombian companies holding conferences and year-end parties, and schools, universities and worksites with recurring meal contracts.
Private clients range from families in Laureles, Envigado and Sabaneta to expats hosting Thanksgiving and couples who fly in for a destination wedding. We also work alongside wedding planners, following their run of show to the minute.
The venues are just as varied: fincas in Llanogrande, Rionegro and the hills above Envigado, hotel terraces, rooftops in El Poblado, salones sociales in residential towers and conference rooms in office buildings. Tables, chairs, linens, tents and decor come from partner suppliers we coordinate, so one quote covers the food and everything it is served on.
How We Reduce Waste
Our biggest waste stream is used frying oil, and all of it goes to a registered collector under Resolution 316 of 2018, the national rule that keeps cooking oil out of drains and rivers. Drop-off orders travel in compostable packaging instead of foam.
The best way to waste less food is to cook to the right count. Firm headcount deadlines and per-guest quantities, such as 8 to 12 canapés per guest for a two-hour cocktail, keep surplus small.
When food is left over and has stayed within safe temperatures, we pack it for the host to keep. Anything that has sat out beyond safe holding limits is discarded, because food safety comes before saving a tray.
Reserve your date
Plan Your Event With Our Team
Tell us about your date, venue and guests through the quote form, or write to info@medellincatering.com, and a coordinator will reply with an itemized quote within 24 hours.
- Itemized quotes available
- Menus, staff, tableware, setup and cleanup in one quote
- Food-handler certified team and labeled allergens on every tray
- Monday to Saturday
- 8:00 a.m. to 7:00 p.m.
- Sunday
- Closed (events still run)