Guides
The statewide wedding catering guide.
The direct answer: budget $150–$250 per guest for the reception meal, plan the week as five meals not one, and check venue exclusivity before you fall in love with a caterer.
The budget frame
Per-guest bands run $150–$250 depending on island and tier; staffing is published ($55/$75 hourly); service is 20% against the 23–25% resort norm; resort F&B minimums of $7,500–$15,000 are the number to beat — and estate venues beat it.
Venue exclusivity, routed around
Several marquee venues hold exclusive caterers. The estate and villa circuit does not — which is where the wedding-week product lives. Oʻahu’s elopement and estate wedge, Maui’s villa-week depth, Kauaʻi’s two-shore estates, the Big Island’s Puakō corridor: each island site maps its own.
Keep reading
- guide Private chef vs. restaurant: the real arithmetic.
- guide Private chef, personal chef: the difference is the day.
- guide A fixed written quote vs. a bid queue.
- guide Read before you book.
- guide How a private chef works, in four steps.
- guide Hiring a private chef in Hawaiʻi, without the runaround.
- guide Which island is yours?
- guide What your kitchen needs — less than you think.
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.