Luxury wedding chef in Nantucket

A wedding menu that tastes of Nantucket

I cook weddings in Nantucket at private summer houses, harbourside lawns and tented gardens across the island, 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.

Nantucket gives me striped bass and bluefish from the surf, local oysters and lobster, and in late autumn the island’s famous bay scallops. The moors and dunes offer beach plums and rose hips, and the island grows cranberries in its old bogs. I cook it all simply, over coals, with sea salt and the herbs and vegetables from the island farms.

Guests arrive on the island over the weekend, the ceremony is often on a lawn or near the beach in the late afternoon, and dinner starts as the sun goes down over the harbour or Madaket. These weddings feel relaxed and coastal, with a raw bar at cocktails and a long, generous seafood dinner.

A menu idea: Island oysters and striped bass crudo, lobster cooked over coals with charred corn, and beach plum with smoked cream.

Season and logistics

The main wedding season in Nantucket runs June to October. Everything comes to the island by ferry or plane, so I plan rentals, kitchen equipment and deliveries weeks ahead and book car space on the ferry early. Fog can delay flights and boats, so I keep a buffer day in the plan. I work alongside your planner and venue so the kitchen fits into their timeline.