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Atlasta Catering & Event Concepts

10021 N. 19th Ave.

Phoenix, AZ 85021 


[email protected]


Intagram: @atlastacatering

We take ourselves seriously because we know that you and your guests deserve our very best.  Each day we strive, we evolve, we show up. We are proud to be your culinary team, your hospitality team, your sales team. We are proud to serve and we never take for granted the opportunity to be a part of fostering connection between people. 

Hospitality creates an atmosphere in which the guest feels taken care of, thought of and cared for.  Each person on our team understands this and embraces the role they play in delivering uncommonly excellent hospitality. Intensive training coupled with highly attuned and heightened awareness creates teams that flawlessly anticipate while warmly creating an environment for our guests to connect.

We like to think that we are a restaurant disguised as a catering company.  Event guests are as deserving of fresh, flavorful, amazing food as restaurant guests are.  We’ve transcended what catering was and have redefined what it can be. We bring the refrigeration, ranges, convection ovens, shelving, tables and equipment needed to completely set up a commercial kitchen on location in order for our culinary team to transform your event. The food you try at our private tastings is going to be the food you have at your events. 

Menu development stems from dedication to an embedded, overarching food philosophy that puts food at the forefront and allows for the showcasing of intrinsic flavors.  Every ingredient, every dish, every menu matters and is thoughtfully sourced, carefully composed and expertly executed by a highly trained, full-time, local culinary team.

As a leader in sustainable hospitality and food service management and a proven expert in local sourcing, waste elimination, pre-cycling and recycling, we successfully execute zero landfill events and operate zero landfill facilities.  Sustainability advocacy (and sustainability overall) is an ongoing driver of purpose.  Having an overarching food philosophy that guides purchasing and menu development, an intentional focus on team recruitment and development, consciousness of natural resource usage and finally metrics to gauge success and opportunities for improvement on all of these things is constantly at the forefront of all choices.  Small decisions progress into impactful differences and operating a business through a lens of sustainability is not just an ideal, it is achievable.