Greenwich • Westport • Fairfield County, CT
Five-star dining, sourced locally, served in the warmth of your own home — exactly as it should be.
Reserve Your DateFew places in America carry their story as gracefully as Fairfield County. Stretching along the northern curve of Long Island Sound, this narrow sweep of Connecticut shoreline has spent three centuries quietly accumulating culture, craft, and table. Greenwich drew financiers and artists alike; Westport lured novelists and musicians who wanted both inspiration and a good dinner. Darien, New Canaan, Wilton, and Ridgefield added their own notes — old-money reserve and independent creative spirit stirred together in the salt air.
The Sound itself has always fed this community. Local watermen once pulled bluepoint oysters and striped bass from waters just beyond the back lawn; today, the Sound's culinary legacy lives in the area's fierce loyalty to fresh, responsibly harvested seafood. Westport's Saturday markets draw chefs and home cooks with equal devotion. Greenwich restaurants have long rivaled Manhattan's best, and the residents who live between those two poles tend to eat — and entertain — with genuine intention. This is a community with a palate: curious, seasoned, and impossible to impress with anything less than excellent.
When Private Chef Robert steps into your Greenwich kitchen, the entire dynamic shifts. This isn't catering — there are no chafing dishes, no generic menus printed in bulk, and no handoff at the door. Chef Robert designs each menu around your household: your preferences, your dietary needs, the particular guests arriving on Saturday evening. He sources from Fjord Fish Market in Greenwich for pristine day-boat fish, and drives to Stew Leonard's in Norwalk when the season calls for peak-of-harvest produce. Every component is intentional, every detail considered before you've opened the first bottle of wine.
A catering company sends a team trained to execute volume. Chef Robert comes to create a singular experience — for your guests, on your timeline, in your space. You walk into the dining room poised and present; he handles every detail from mise en place to the last garnish, and leaves your kitchen cleaner than he found it.
The greatest luxury in Fairfield County isn't real estate — it's an unhurried evening with the people who matter most. When you hire Private Chef Robert, you reclaim the hours typically spent planning, shopping, prepping, cooking, and managing cleanup. You spend that time exactly where you belong: present at the table, genuinely engaged, tasting something remarkable. Guests leave impressed; you leave nourished. That is the emotional return on investment no caterer's proposal ever puts into writing.
Ready to taste what that feels like? Chef Robert's featured recipe below — Lemon Ginger Chili Glazed Mahi Mahi for ten — is one of his signature dinner party dishes. Read through it and imagine the table you could set.
Asian-French Fusion • Seafood Entrée • Elegant Dinner Party
Mahi Mahi is a fish that rewards confidence — sear it hard, glaze it generously, and let the lemon and ginger do the talking. I love bringing this dish to Greenwich tables in late spring and early summer, when the days are long and the guests want something bright and a little unexpected. The chili lifts everything without heat for its own sake, and the whole plate comes together in a way that feels effortless, even though it isn't.
— Chef RobertOrganize your kitchen into three clearly defined work zones before you turn on a single burner. Professional efficiency begins here.
| Ingredient | Quantity | Preparation |
|---|---|---|
| — The Fish — | ||
| Mahi Mahi fillets, skin-off | 10 fillets (6–7 oz each) | Patted completely dry with paper towels |
| — The Glaze — | ||
| Fresh lemon, zested and juiced | 3 whole lemons | Zest first, then juice; keep separate |
| Fresh ginger root | 3 tbsp (approx 3-inch knob) | Peeled, finely grated on microplane |
| Sambal oelek or fresh red chili | 2 tbsp | Minced fine if using fresh |
| Raw honey | ¼ cup | Measured at room temperature |
| Low-sodium soy sauce or tamari | ¼ cup | Tamari for gluten-free option |
| Rice wine vinegar | 2 tbsp | Unseasoned |
| Toasted sesame oil | 2 tbsp | Added last to preserve aromatics |
| Garlic cloves | 4 cloves | Minced or pressed |
| — Cooking & Seasoning — | ||
| Neutral oil (grapeseed or avocado) | ¼ cup | Divided across two pans |
| Kosher salt | To taste | Generous — fish can take it |
| White pepper, freshly ground | To taste | Milder than black; keeps the glaze clean |
| — Garnish & Plating — | ||
| Microgreens (pea shoots or radish) | 1 cup, loosely packed | Rinsed, dried, seasoned with a drop of sesame oil at service |
| Fresh cilantro leaves | ¼ cup | Picked, stems removed |
| Chives | 2 tbsp | Sliced thin on a 45° bias |
| Sesame seeds (black & white mixed) | 2 tbsp | Lightly toasted |
| Lime, sliced thin | 2 limes (10 slices) | One per plate, half-moon or pinwheel |
| — Service & Accompaniment — | ||
| Fish spatula (wide, flexible) | 2 | One per skillet |
| Warmed dinner plates | 10 | Held in a low oven (170°F) or warming drawer |
| Stage | Time | Notes |
|---|---|---|
| Mise en Place & Cold Prep | 25 minutes | Zest, juice, grate, mince, slice garnishes |
| Glaze Assembly | 8 minutes | Whisk, taste, adjust, portion |
| Fish Tempering | 20 minutes | Passive — remove from refrigerator early |
| Active Sear & Glaze | 10–12 minutes | Two pans in tandem; high then medium heat |
| Rest & Plating | 8 minutes | Plating for 10; work from the center out |
| Total Time — Fridge to Table | ~75 minutes | Including 20-minute passive temper |
Your guests are seated. The candlelight is steady. From the kitchen — a kitchen you haven't had to think about since the morning — something extraordinary is being plated. That is what life looks like when Private Chef Robert is in your home.
Chef Robert brings complete, bespoke culinary services to Greenwich, Westport, Darien, New Canaan, and across Fairfield County. Whether you need a weekly personal chef for your family, an intimate dinner party for twelve, a holiday gathering that sets a new standard, a corporate entertaining event that leaves a lasting impression, or simply a Wednesday night that feels like a celebration — he builds the experience around you.
From sourcing at Fulton Fish Market and Fjord Fish Market to plating the final garnish, Private Chef Robert handles every detail with the precision and warmth of someone who loves both cooking and the people it brings together. No templates. No shortcuts. No compromise on quality.
Reserve Your Date — Contact Chef Robert TodayA private chef in Greenwich, CT designs and prepares personalized meals in your home. Services include custom menu planning, local ingredient sourcing, full meal preparation, kitchen cleanup, and service for events ranging from intimate family dinners to formal dinner parties. Private Chef Robert handles every detail from mise en place through the final plated course, leaving you free to be fully present with your guests. Unlike a caterer, a private chef works exclusively in your space, for your occasion, with no generic menus or bulk production.
Personal chef costs in Fairfield County, CT vary based on the type of service, number of guests, menu complexity, and sourcing requirements. A weekly meal-prep service typically differs in structure from a full dinner party experience with premium ingredients and full service. For accurate, transparent pricing tailored to your specific needs, contact Private Chef Robert directly at Robert@RobertLGorman.com or 602-370-5255. He'll provide a custom proposal built around your household and occasion — no generic packages.
A private chef works exclusively in your home, designing custom menus for your specific guests and occasion, sourcing premium ingredients personally, and executing every course with hands-on culinary expertise. A caterer typically prepares food in a commercial kitchen and delivers or serves it in volume from predetermined menus. Private Chef Robert cooks in your kitchen, stays through service, handles cleanup, and brings the intimacy and precision of a fine-dining kitchen directly into your home.
Yes — accommodating dietary restrictions and allergies is one of the primary advantages of hiring a private chef over a catering company. Private Chef Robert works directly with each client before every event to understand all allergies, intolerances, and dietary preferences among guests. Gluten-free, dairy-free, nut-free, vegan, and other specific needs are addressed at the menu design stage, never as afterthoughts. Every dish is prepared fresh in your kitchen, eliminating the cross-contamination risks common in commercial catering environments.
Hiring Private Chef Robert for a dinner party in Greenwich, CT begins with a simple conversation. Reach out by email at Robert@RobertLGorman.com, call 602-370-5255, or visit www.Greenwich-Chef.com to inquire about your date. Chef Robert will discuss your guest count, occasion, any dietary needs, and your vision for the evening. He'll propose a custom menu and provide transparent pricing before anything is confirmed. Most clients book two to four weeks in advance, though availability varies — reserve early for holiday and peak spring/summer dates.
Private Chef Robert Gorman brings to every Fairfield County table a culinary education shaped by two of America's most food-obsessed coastlines. In Seattle, he cooked through a defining period in the Pacific Northwest's dining scene — working alongside the Rusty Pelican, the Rainier Grill at the foot of Mount Rainier, and kitchens that drew deeply from Pike Place Market, the Lake Chelan wine country, and the region's legendary salmon and Dungeness crab heritage. He learned early that great food begins with genuine place and season.
That same philosophy traveled with him to Greenwich. Chef Robert's connection to Fairfield County runs deeper than a service address — he understands the discernment of his clients, the rhythms of the local market calendar, and the quiet standard that comes with cooking for people who have eaten very well and know the difference. His approach is seasonal, locally sourced where it matters, and always personal.
He is available for weekly meal preparation, private dinner parties, holiday events, and corporate entertaining throughout Greenwich, Westport, and Fairfield County. Contact Chef Robert at Robert@RobertLGorman.com or 602-370-5255.
The right service format shapes the entire arc of an evening. Chef Robert works with you to select the style that best fits your occasion, guest count, and the tone you want to set.
The formal, restaurant-style experience. Each course is individually plated and served to seated guests in sequence. Ideal for intimate dinner parties of 6–16 where presentation and pacing are central to the occasion. Every plate leaves the kitchen looking like a destination.
Generous platters and bowls of beautifully prepared dishes are brought to the table for guests to share. Warmly social and abundant — a perfect format for multigenerational family gatherings, holiday dinners, and relaxed celebrations where the table itself becomes the centerpiece.
Curated stations are set up for larger gatherings — cocktail parties, corporate receptions, and milestone events. Chef Robert designs each station with the same care as a plated course: thoughtful pairings, elegant presentation, and seamless flow for guests moving through the space.
A refined collection of one- and two-bite compositions — designed to be as visually striking as they are delicious — circulated throughout the room. This format works beautifully for pre-dinner receptions, standalone cocktail events, and gallery or art openings in private homes.
Chef Robert visits your home on a scheduled day to plan, shop, prepare, and stock your refrigerator with a full week's worth of nourishing, chef-quality meals for your family. Lunch, dinner, snacks, and sauces — portioned, labeled, and ready. This is how the Fairfield County family eats well every night, not just on special occasions.
Thanksgiving, Christmas Eve, Passover Seder, Easter Sunday, New Year's Eve — holidays deserve a meal that commands the room. Chef Robert designs full holiday menus that honor tradition while elevating every course, so the host can be fully present with family rather than anchored to the oven.
Great cooking deserves a table set with equal intention. Chef Robert can advise on service ware coordination and, for clients who wish to expand their entertaining collections, recommends the following categories as foundational investments.
A 12-inch rimmed dinner plate in a classic white or off-white glaze is the private chef's canvas. The broad rim frames the plating and provides negative space that signals fine dining. Bone china or high-fire porcelain holds heat better than earthenware — critical when courses are timed precisely.
Weighted flatware — 18/10 stainless steel minimum, sterling silver for formal occasions — signals quality the moment a guest picks it up. A five-piece place setting per guest (salad fork, dinner fork, dinner knife, soup spoon, teaspoon) covers the essentials for a three- or four-course dinner. Fish knives and fish forks elevate a seafood course dramatically.
Stemless white wine and red wine glasses suit casual dinner parties; stem-on Burgundy glasses and Bordeaux glasses suit formal dining. A large-bowled wine glass does double duty for both varieties in relaxed settings. Water glasses, champagne flutes for the welcome toast, and dessert wine glasses round out a complete table.
For family-style and buffet service, oval porcelain platters in two sizes — a 14-inch and an 18-inch — handle almost any protein or side. Wide, shallow serving bowls work beautifully for pasta, grain dishes, and roasted vegetables. A matching gravy boat and two or three ramekins for condiments complete a polished buffet table.
Pressed cotton or linen napkins in ivory, white, or deep charcoal communicate elegance without competing with the food. A smooth, uncluttered tablecloth in natural linen or white damask serves as the right foundation for any occasion. A low floral centerpiece — never so tall it blocks conversation — and two taper candles complete the Greenwich dinner party table.
For clients building or refreshing a tableware collection in the Fairfield County area, Crate & Barrel in Westport offers accessible, high-quality everyday entertaining pieces. For investment-grade tableware, Williams-Sonoma and specialty home stores in Greenwich carry fine bone china, silverware, and crystal glassware. Chef Robert is happy to advise on what your specific entertaining style and guest count actually requires.