Personal menus, premium sourcing, and seamless evenings — for the homes, holidays, and weekly tables of Westport, CT and Fairfield County.
Long before Westport drew authors, painters, and Broadway names to its salt-air streets, Fairfield County was a working coast — oyster boats out of Norwalk, dairies in Easton, orchards in Weston, and shad runs up the Saugatuck. That working spine became the region's culinary literacy. Today the table here is shaped by Long Island Sound's bluefish, fluke, and littlenecks; by Greenwich gardens and New Canaan kitchens that read like stage sets; and by hosts who know the difference between a pour and a proper pour. It is a county that takes its dinners seriously — quietly, beautifully, and entirely on its own terms.
Serves 10 guests. A signature dinner-party centerpiece — leaner and cleaner than beef, perfumed with oak and hickory, finished with a glossy agave sauce and the bright snap of pickled onion.
This dish lives or dies by its sourcing. Chef Robert begins at Stew Leonard's in Norwalk for the red onions, dairy, and aromatics, then crosses over to Fjord Fish Market in Fairfield when the menu calls for a sea-and-smoke pairing. The bison is brought in by special arrangement through Pat LaFrieda Meats — a packer-cut brisket, properly aged, the only standard worth the smoker. Pantry essentials — Spanish smoked paprika, raw agave, chipotles in adobo, single-origin vinegars — are pulled from Eataly, NY and Westport's own specialty shelves.
Hand the list to Chef Robert and the provisioning is handled — start to finish, kitchen-ready.
Before a single coal is lit, the kitchen is staged: a long-handled boning knife and brisket slicer honed to a glass edge; a heavy hardwood carving board with a juice well; a dual-probe thermometer; butcher paper; and a 22-quart cambro for the rest. For service, ten warmed coupe plates in matte ivory; brushed-bronze flatware with a weighted handle; folded linen napkins in oat; and a single taper candle per setting.
Brisket slicer, boning knife, dual-probe thermometer, hardwood board, cambro hot box.
Warmed matte-ivory coupes, fanned slices, sauce drape, raised onion crown.
Brushed-bronze steak knife and dinner fork; oat-linen napkin; weighted hostess setting.
Pickled red onion, micro cilantro, flaked Maldon salt, single thread of agave.
Chef Robert turns your home into a private dining room shaped entirely by your tastes. He builds the menu, sources from LaFrieda, Fjord, and Stew Leonard's, handles every prep stage, and leaves the kitchen spotless. Unlike a catering company moving volume, a private chef cooks live for your table — which means the meal arrives the way it was meant to.
A dedicated server or host pours, plates, clears, and resets — quietly, on cue. You stop standing up. Conversations finish. Toasts land. The night belongs to your guests, not the kitchen, and the memory made is the one you actually wanted.
Healthy weekly meal prep. Dinner parties. Engagement and anniversary nights. Holiday tables, family gatherings, and corporate evenings — sourced, cooked, and served beautifully in your home.
Reserve Your Date — Contact Chef Robert TodayEvery gathering has a tempo. Plated service is paced and precise — ideal for anniversaries and small dinners. Family-style brings warmth to holidays. Russian and butler service add quiet ceremony to milestone events. A designated server or host keeps wines poured, plates timed, and the kitchen invisible — letting you sit with your guests instead of standing in your own kitchen.
Each course composed in the kitchen and served from the right. Precise, restrained, restaurant-grade.
Platters brought to the center for guests to share. Warm, generous, conversation-driven.
A server presents each course tableside. Refined and ceremonial — milestone-evening service.
Pours, clears, resets, and times each course quietly — so you remain at the table all night.