Robbins Wolfe cofounder Chris Robbins dishes on what it takes to cater a full spectrum of Hamptons summer events.
The Grenville Baker Boys & Girls Club gala in Locust Valley.
How did you get your start in the industry? Senior year of high school, a junior said, “Would you like to cater a party in Rye Beach, New Hampshire?” Rye Beach is for Boston what the Hamptons is for New York. I worked this first party and knew from that moment forward that I was going to be a caterer.
What’s your favorite Hamptons venue? The Bridgehampton Tennis & Surf Club—I am the exclusive caterer there. Wölffer Estate and Channing Daughters also offer a nice backdrop.
What are some of your favorite events? Ken Wolfe, my business partner, will agree: any collaborative effort with a celebrity chef. Their recipes aren’t necessarily [intended] for volume; we have a kitchen crew that is capable of adapting small and large and having it be of equally high quality. Having my chef, Chris Tonti, be able to [convert] recipes that are geared to smaller quantities is very important.
Favorite thing about the Hamptons? It gives me the opportunity to love what I do. I like the ability to [transition] from a big cocktail party to going into a smaller private home dinner and then moving on to a buffet where everybody’s already dancing. You get to see the entire food spectrum in one evening in entirely different environments. 25 Waterside Plz., Bldg. 25, NYC, 537-1926