Salted Caramel Catering is a full service, Arizona-based catering company serving the Phoenix metropolitan area and beyond. We provide memorable, handcrafted local and seasonal cuisine to complement a wide range of event styles.

As a chef owned and operated company, food is our focus and our passion. We love what we do and we believe that you can taste that in our cooking. In our kitchen, we craft bold, fresh and flavorful dishes that your guests won't be able to stop talking about.

• WE PUT OUR CLIENTS FIRST.
  Our promise is to create an event that reflects who you are. We never compromise on quality or taste when accommodating your preferences and dietary restrictions.
• WE SOURCE SUSTAINABLY.
  We strive to provide local seasonal and organic produce whenever possible.
• WE KEEP CRAFTSMANSHIP ALIVE. 
  Since the beginning we have made most of our food by hand. We make our own sauces, jams, relishes, baked goods and of course our own salted caramel, all from scratch. If we can’t make it, we support local artisans that do.
• WE NOURISH OUR CLIENTS.
  We believe that our combination of fresh, seasonal ingredients, culinary expertise, caring service the most delicious food is also intrinsically good for you. Food made from quality ingredients that feeds your body what it really needs is, in turn, more physically satisfying.
• OUR STAFF IS SKILLED AND TREATED FAIRLY.
  We value and select our staff members individually for their friendly attitudes and ability to provide caring, exquisite service.
• WE LOVE FOOD, HATE WASTE.
  We also commit to bringing excess food to our local food bank.                                                                                               

Chef Daniela Scott's life long passion for cooking and food culminated when she founded Salted Caramel Catering in 2012, influenced by her professional experiences and love of fresh market ingredients. As a chef, she is inspired by her travels and culinary explorations throughout Europe and the Americas.More  notably Italy, France, Spain  and beloved New York City, where she visits frequently. Daniela is a graduate of Le Cordon Bleu College of Culinary Art. She is also an avid gardener.