For inquiries regarding our catering services, please fill out the form below:

To speak to Tony’s Catering specialist please contact:

Leila Zermeno, 713-622-6779, ext. 114

Deborah Martinez 713.622.6779 ext 115

Stephanie Salero 713.622.6779 ext 111

When every detail counts, count on Tony’s Catering.

Any event, any size, anywhere, Tony’s Catering specialists will create an off-site menu especially for your party.

Wedding receptions, holiday parties, corporate events… no party is too small or too large for Houston’s premier fine dining caterer.

Kosher catering is also available.

Recent press for Tony’s Catering…

“The meal Tony Vallone cooked for my 90th birthday party at the University of Houston [was] one of the best meals I’ve ever had.”

Gerald Hines (quoted in PaperCity)

“There were fireworks indeed at IW Marks Jewelers earlier this week when Joanna and Brad Marks invited an intimate group to the Bellaire store for a seated dinner with LA jewelry designer Suzanne Kalan and her daughter, Patile. The designer’s ‘Fireworks’ collection of diamonds dazzled guests while Tony’s provided culinary thrills with a stunning four-course dinner that included a literally sparkling dessert.”

Shelby Hodge, PaperCity

On the occasion of a fund-raising event hosted by Barbara and Gerald Hines, “Tony’s catering provided the luscious, Italian-themed feast that had guests swooning…”

Shelby Hodge, CultureMap

At a recent “A-List” Alley Theatre gala benefit, “even the food menu rivaled that of a backstage buffet. Tony’s (yes, the Italian-influenced fine dining destination) offered miniature prime beef, chicken fajita, gulf shrimp, and guacamole nacho bites during the cocktail reception. Servers dished out Kobe beef, chicken fried steak, grilled chicken, and Caprese sliders alongside sweet potato and truffles frites. Brave diners also sampled chili-topped or Chicago-style hot dogs and mini donuts atop malt shooters.”

Amber Elliott, Houston Chronicle

For Gerald Hines birthday celebration, guests enjoyed “a stunning five-course meal overseen by Tony Vallone. Each course represented some aspect of Hines’ life ranging from the ‘Nova Scotia Salmon Tower’ to the ‘Colorado Short Rib of Beef/Texas Gulf Snapper’ entrée. The food, service and staff excelled on every level as would be expected of both Hines and Vallone.”

Shelby Hodge, CultureMap

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