Italian Catering in Sedona — Weddings, Events & Private Chef
Welcome to Vespa Catering
Authentic Roman cooking, brought to your venue, your rental or your home. We cater weddings, rehearsal dinners, corporate events and private dinners across Sedona and the Verde Valley — with the same organic Italian ingredients and 72-hour pinsa dough we serve in our dining room.
The Same Kitchen, Wherever You’re Celebrating
There is a particular kind of relief that comes over a host when the food arrives and it is unmistakably good. Not adequate. Not “fine for catering.” Actually good — the kind guests interrupt each other to comment on.
That is the whole job, and it is the reason we cater the way we do: the same kitchen, the same Italian Biologico flours, the same slow-fermented dough, the same people. Nothing is downgraded because it left the building.
10 minutes Guaranteed response time.
72 hours Fermentation on every pinsa
30 miles Service radius from Sedona
since 1998 Cooking Italian professionally
The Wedding in the Video Above
Annaliese and her husband booked us for a destination wedding in Sedona without ever having tasted the food. This is what she wrote afterward.
Google review ★★★★★
Charles was the primary point of contact and he was PHENOMENAL. I have never worked with caterers before but they set the standard! We received our quotes immediately, quickly answered any questions, and made the booking process so easy.
They coordinated for us to have our ENTIRE catering menu despite it not being items available on their regular menu.
Charles and Matteo reached out to the venue and did everything they could to coordinate behind the scenes. I touched base and they had already handled all the coordination necessary with the venue. It was amazing to not have to be the middle man especially as the wedding date approached.
We’ve all had wedding food that the temperature wasn’t ideal on — this was not the case. The food meant to be hot was HOT and the food meant to be served cold was COLD. Nothing was out of place, off timing, or overlooked. It was FLAWLESS.
My wedding was over two months ago and I am STILL getting compliments on the food and service Vespa’s provided. If you have an event, BOOK them, you will not regret it.
Annaliese A. Destination wedding, Sedona · February 2026
Who You’ll Be Working With.
Matteo Zacchino and the Vespa team at a Sedona wedding, February 2026.
Two people run your event, and you’ll meet both — along with the rest of the team behind them.
Charles Answers the Phone.
Catering here isn’t handled by a shared inbox. Chef Charles Cline is our Catering Sales Manager, and he is the person who reads your enquiry and answers it.
This turns out to be the thing people thank us for most often — not the food, which they expect to be good, but how fast a real person got back to them.
Submit the form below and someone will reach out within 10 minutes. Guaranteed.
We know how planning an event in Sedona usually goes: you send enquiries to six vendors and spend the next week wondering whether any of them read it. That is not how this works. Send your details and Charles has them immediately.
Matteo Works Your Event
The other thing worth knowing: Matteo Zacchino, who owns Vespa, is on site at your event. Not supervising from the kitchen — carrying trays, running the buffet line, checking that the hot food is hot.
That isn’t a marketing arrangement. It’s how a family restaurant works, and it’s why the same face shows up in nearly every photo on this page.
The team behind them matters too. Annaliese put it better than we could: “Charles, Matteo, and their team took care of my wedding guests like they were their own family.”
This is when we met the owner Matteo. He took the time to sit with us and talk through the mechanics of how we saw the day going, what was most important to us, and who the day-of POCs were. It was so evident that both Matteo and Charles cared so much about not just the food but the experience.
Annaliese A., destination wedding, February 2026
What We Cater
Weddings & Receptions — Full-service Italian for the celebration itself, plated or station-style, scaled to your guest count and your venue’s kitchen situation.
Rehearsal Dinners — Often the warmer, looser meal of the weekend, and our favorite to cook. Long tables, shared plates, everybody talking.
Corporate & Group Events — Retreats, offsites, client dinners and conference catering, including drop-off service when you don’t need staff on site.
Private Parties — Birthdays, anniversaries, family gatherings, and the “we rented a big house and there are eighteen of us” scenario Sedona produces constantly.
Private Chef Service — We Cook in Your Rental
If you’ve booked a vacation home in Sedona, Village of Oak Creek or the Verde Valley, we will come to you and cook in the kitchen you’re already renting.
This is a different thing from drop-off catering. A chef arrives with the ingredients, cooks in your space, serves your group, and leaves the kitchen clean. You spend the evening in the house you paid for rather than in a restaurant, and nobody has to drive.
It suits groups of roughly eight to thirty — the wedding party the night before, a family reunion, a milestone birthday, a small corporate retreat. We handle the shopping, the prep, the service and the cleanup.
Sedona has more short-term rentals than almost any town its size, and most of them have a beautiful kitchen nobody uses. Private chef service is the easiest way to eat genuinely well on a trip without giving up an evening to a restaurant reservation.
What We Bring
Our catering menus are built from what we actually cook, not from a separate catering repertoire invented for the occasion.
Pinsa Romana — Our signature. Three flours, 85% hydration, 72-hour cold fermentation, par-baked and finished on site so it arrives crisp rather than steamed. Read what pinsa romana actually is.
Antipasti — Bruschetta, cured meats, marinated vegetables, cheeses. The course that lets guests graze while the event finds its rhythm.
Salads — Organic, generous, and built to survive a buffet line without wilting.
Entrées — Lasagna al forno, chicken parmigiana, sausage and peppers, cacciatore. Familiar in the best sense.
Dolci — Tiramisu, cannoli, cornetto. Made in house.
Vegetarian, vegan and dietary accommodations are routine — tell us what you need and we’ll build around it. Our pinsa dough contains wheat and is not celiac-safe, so if you have guests with celiac disease, say so early and we’ll plan properly for them rather than improvising on the day.
How Our Pricing Works
We don’t publish fixed per-person packages, and here’s the honest reason: we’ve never quoted two Sedona events the same way, and a package price would either overcharge the simple events or shortchange the complicated ones.
What we can do is tell you exactly what moves the number, so you can estimate before you ever speak to us.
What we ask
Why it changes the cost
Guest count
The single largest factor. Costs per head fall as numbers rise.
Service style
Drop-off is the most economical. Buffet or stations sit in the middle. Plated, served courses cost the most in labor.
Menu depth
Antipasti and pinsa are more economical than multi-course entrée service.
Staffing
Whether you need servers, and for how long.
Venue kitchen
A venue with a working kitchen costs less to serve than a raw site where we bring everything.
Distance
Sedona and Village of Oak Creek are straightforward. Cottonwood and Flagstaff add travel.
Date
Peak Sedona wedding season books early and prices accordingly.
Tell us those seven things and you’ll get back a real number fast. No deposit required to get a quote, and no obligation attached to it.
One bride who planned her destination wedding with us from out of state put it this way: “We received our quotes immediately, quickly answered any questions, and made the booking process so easy.” That’s the standard.
Where We Serve
Sedona, Village of Oak Creek, Uptown, West Sedona, Oak Creek Canyon, Cottonwood, Clarkdale, Jerome, Camp Verde and Flagstaff.
If your venue is outside that radius, ask anyway. For the right event we travel.
How It Works
Tell us about the event. Fill in the form below — the seven questions above are what Charles needs to quote you accurately.
You hear back within 10 minutes. Guaranteed. A real person, not an autoresponder — and not “thanks for reaching out, we’ll be in touch.”
You refine it together. Most events go through a round or two. Changes at this stage cost nothing.
Tasting, if you want one. Recommended for weddings. Charles will arrange it at the café.
Details confirmed. Final guest count, timings, venue logistics, staffing.
We cook. You host. Matteo will be there.
Every tray that leaves our kitchen is labelled by hand before it goes on the truck — what’s in it, which table it’s for, what’s in it that someone at your event can’t eat. It is the least glamorous part of catering and the reason nothing arrives wrong.
Questions We Get Asked
How far in advance should we book?
For Sedona wedding season — spring and autumn — three to six months is sensible, and the best dates go earlier. For private dinners and smaller events, two to three weeks is usually enough. Ask even if it’s shorter notice; we can sometimes accommodate.
Do you have a minimum guest count?
Private chef service works best from around eight guests. Drop-off catering and full-service events scale up from there. There’s no hard maximum — tell us the number and we’ll tell you honestly whether we can do it well.
Can you work at our venue?
Almost certainly. We regularly cater at Sedona venues with full kitchens, partial kitchens and no kitchen at all. Tell us where you’re booked and we’ll tell you exactly what we’d need to bring — and we’ll coordinate directly with your venue so you’re not stuck relaying messages between us.
Can you cook something that isn’t on your menu?
Usually, yes. Catering menus are built for your event, not copied off the dining room menu. One recent wedding party had an entire custom menu of dishes we don’t otherwise serve.
We’re planning from out of state — is that a problem?
Not at all. A good share of Sedona weddings are destination weddings, and we’re used to planning entirely by phone and email, with a tasting arranged for whenever you’re next in town.
Do you offer tastings?
Yes, and we recommend them for weddings. We arrange tastings at the café so you’re eating the food as it’s actually made.
Can you accommodate dietary restrictions?
Routinely — vegetarian, vegan, dairy-free and most allergies. One important exception: our pinsa dough is wheat-based and is not safe for celiac disease. Tell us early about any celiac guests and we’ll plan a proper alternative rather than improvise.
Do you provide staff, plates and linens?
We provide the food and the kitchen staff. Front-of-house service, rentals and linens can be arranged depending on the event — mention it when you enquire and we’ll include it in the proposal.
How do we secure a date?
A signed proposal and a deposit hold the date. Peak-season Saturdays go first.
Who will I actually be dealing with?
Two people. Chef Charles Cline, our Catering Sales Manager, handles your enquiry, the proposal and the tasting — so you’re not re-explaining your event to someone new at every stage. And Matteo Zacchino, who owns Vespa, is on site working your event on the day.
Do you really respond in 10 minutes?
Yes. Submit the form and someone will reach out within 10 minutes, guaranteed. It’s the thing our clients mention most often, and it’s deliberate — event planning is stressful enough without waiting three days to find out whether a caterer is even available.
Tell Us About Your Event
Fill in the form below and someone will reach out within 10 minutes. Guaranteed.
Use the catering form above for all event enquiries.
