Private Chefs Create Culinary Masterpieces
by beth landman
Kelly Kroeber’s fresh corn and tomato salad with grilled peaches, avocado, and pickled red onion.
Montauk resident Kozlowski grows his own produce and works with the gardeners of regular clients to help them do the same. “A lot of clients really like vegetarian and raw dishes these days,” he says. This season he favors Indian flavors, dressing his cauliflower masala and vegetable samosas with cucumber-mint raita and cilantro chutney. 603-1135
A three-year stint as Nick & Toni’s chef caught the attention of Steven Spielberg, who hired Arnold to cook in his Hamptons home. She currently focuses on Middle Eastern dishes. “I am doing lamb and grains and a great fish stew,” she says. “The flavors are also great for hors d’oeuvres like pomegranate and walnut mix on celery.” 617-852-2379
“I try to keep everything organic,” says Kroeber, who favors salads such as raw shaved corn and tomato mixed with avocado, pickled onion, thyme, grilled peaches, and a local-honey and cider vinegar dressing. Another salad option: finely chopped kale with Parmesan, lemon juice, olive oil, and currants. 786-449-8867
“I can help the customer who calls and needs me to cook dinner that night,” says the Culinary Institute of America graduate. His farm-to-table, family-style offerings are fresh and flavorful. “Right now I am going to get striped bass right off the boat, finish it with aged balsamic, and serve it with quinoa and sunflower and pomegranate seeds,” he says. 578-0798.
“A lot of people in the Hamptons are into the Joel Fuhrman diet, which is amazingly rich in nutrients,” says Wilder, who summers in Springs. For clients who favor the no-oil, -meat, -salt, and -dairy regime, she prepares her vegetable veloute with kale, cauliflower, toasted cumin seeds, curry, jalapeños, and raw cashews. Those with a broader food base enjoy her salmon with balsamic vinaigrette, shiitakes, and corn kernels. 917-602-9480.
The Shelter Island native loves to highlight health-conscious, casual dinners. “I base everything on the simplicity of quality ingredients,” she says. “Tonight I’m making striped bass in a broth with fresh tomatoes, corn, and basil.” Other specialties include scallops with fava bean purée, and veal meatballs in a lemon white wine sauce over papardelle. 560-3229.
The former pastry chef at Manhattan’s Union Square Cafe is now a private chef and caterer, but she will still re-create her popular Union Square Baked Alaska for clients. She also uses a recipe from her Italian grandmother for her crabmeat-stuffed lobster. 764-3963.
The author of No More Takeout has appeared on Chopped and worked at Café Gray in NYC and The Ivy in London. “I do a lot of comfort food,” says Hartigan, who often prepares his prized meat loaf or prime rib. “I have a new dish everyone loves—truffle- and foie-gras-stuffed chicken.” 917-843-8907
An alum of Manhattan’s La Grenouille and Alison on Dominick, Dugal brings a French touch to contemporary American cuisine. Lobster rolls are served on brioche, black cod gets a kohlrabi and potato gratin, and chicken is served with lavender butter, whipped potatoes, and eggplant caviar. 917-509-6669
“I will make anything a client wants, from Italian food to fried chicken,” says Flauto, who formerly worked at the Monkey Bar in NYC. He specializes in surf-and-turf, from Moroccan spiced lamb and apricot grilled shrimp to herb-rubbed roasted venison chop with juniper sauce and broiled king crab meat. 347-728-9128