Luxury wedding chef in the Hamptons

A wedding menu that tastes of Hamptons

I cook weddings in the Hamptons at private estates, shingled beach houses and tented lawns from Southampton to Montauk, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

The East End gives me Montauk striped bass and fluke, local oysters, Long Island duck and, in autumn, sweet Peconic Bay scallops. From the farm stands come summer corn, heirloom tomatoes and strawberries in June, which I cook simply, with smoke, sea salt and herbs. Long Island wines, especially rosé, Merlot and Cabernet Franc from the North Fork and the South Fork, sit well beside them.

Guests drift in from the beach or the city in the late afternoon, ceremonies happen on the lawn as the sea breeze softens, and dinner starts as the sun sets over the bay. I keep the raw bar and canapés flowing at cocktail hour and save the fire-cooked courses for when the tent lights come on.

A menu idea: Montauk striped bass with charred corn and tomato, Long Island duck over the fire, and summer berries with smoked cream.

Season and logistics

The main wedding season in the Hamptons runs May to October. Summer weekend traffic on the roads out east is heavy, so I schedule deliveries and the team’s arrival early. Each town has its own rules on tents, parking and noise at private homes, so I check the setup with your planner early on. I work alongside your planner and venue so the kitchen fits into their timeline.