Honoring Jewish Tradition
From ingredient sourcing and kitchen prep to service and execution, our operations are certified by Chabad of Arizona and conducted under the supervision of a full-time mashgiach. By adhering to the highest standards of kashrut, we ensure every detail honors Jewish tradition, giving you and your guests total confidence in every bite.
PROFESSIONAL EVENTS, ELEVATED
Our Hashgacha: Chabad of Arizona
Under the thoughtful, meticulous supervision of Rabbi Zalman Levertov, M Culinary maintains the highest kashrut standard while surpassing our clients highest expectations.
Chabad of Arizona Supervision
Full-time mashgiach on-site during all prep and service.
Glatt Kosher
Meat sourced and prepared to the strictest glatt standard.
Dedicated Kitchen
A separate kosher-only facility - never shared or dual-use.
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Glatt Kosher Standards
Our catering menus feature 100% Glatt Kosher meats, complying with the highest standards of Chassidic and Orthodox kashrut. -
On-Site Mashgiach
Our kitchen and all staffed events are monitored by a Chabad approved mashgiach. -
Dedicated kitchen protocols
Certifications require rigorous kitchen separation (dairy, meat, and pareve), proper koshering procedures for non-kosher equipment, and strict chain-of-custody controls during transport to off-site venues. -
Community First
Within Arizona's Jewish community, spanning Phoenix, Scottsdale, Paradise Valley, Sedona, Tucson, and beyond, Chabad certification carries strong local recognition, reassuring local rabbis, synagogue leadership, and observant families that your operations meet rigorous halachic criteria.
Meet our Executive Chef
Daniel Rivera
Chef Daniel Rivera brings more than 20 years of professional culinary experience to his role as Executive Chef, combining creativity, leadership and operational expertise. Specializing in kosher cuisine with a diverse background in Mexican, Japanese and haute cuisine, he brings a thoughtful and innovative perspective to every menu.
Throughout his career, Chef Daniel has led culinary teams at upscale and fine dining establishments. His leadership centers on mentoring talent, strengthening kitchen performance, and maintaining exceptional standards of quality. By balancing culinary creativity with operational efficiency, he creates memorable dining experiences while fostering a collaborative, high-performing kitchen culture.
