Culinary Concepts Southwest

Culinary Concepts Southwest is a Flagstaff, Arizona catering company led by owner and chef Laura Chamberlin, offering event catering, farm-to-table dinners, weekly pre-made meals, and sport-nutrition menus. CCSW is known for using local and seasonal ingredients across a range of formats including remote and on-site event catering, wilderness adventures, film production catering, and nutrition-specific menus for athletes at the HYPO2 altitude training center. Laura Chamberlin graduated from Johnson & Wales University with an Associates in Culinary Arts (Summa Cum Laude), was a founding partner and Executive Chef of Brix Restaurant and Wine Bar (which was invited to cook at the James Beard Foundation and listed in Conde Nast's Top 99 New Restaurants in the World within its first year), and returned to full-time culinary work in 2018 before launching the Culinary Concepts Southwest rebrand in 2024. Based in Flagstaff, Arizona, CCSW serves remote and local events across the southwest region, with documented work in Sedona and the Grand Canyon. Couples and clients consistently praise the quality and creativity of the food, seamless logistics including timely delivery and late pickup, the team's ability to accommodate dietary needs, and the quiet efficiency of service at events ranging from rehearsal dinners to multi-day programs.

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