About Chef Paul
P aul graduated from the prestigious Culinary Institute of America in New York, and is also a member of the American Culinary Federation.
In New York City, Paul has worked at Tavern on the Green, the Helmsley Palace, and the Sea Grill in Lincoln Center. He moved to San Francisco in 1990 and worked for Alain Rondelli at Ernie’s Restaurant. He has also worked at the Donatello Restaurant and Splendido.
Before settling in the Hamptons he was Chef-Owner of a successful catering business, Culinary Solutions, on both the East and West Coasts.
Paul’s private chef experience includes working for high-profile clients such as the Cohn Family Residence on the peninsula and the Getty Family in San Francisco. He has also catered with Dan McCall and Taste Catering.
In his current role as a health- and wellness-oriented Private Chef he specializes in Vegan, Paleo, Keto, Diabetic, Gluten-free and Allergy-free diets and can also help those just trying to lose weight.
Paul has a passion for food that is intoxicating. His years of experience will help make your event an affair to remember.
Chef Paul Robbins
Based in Hampton Bays, NY and Fairfield County, CT
Proudly serving all towns in the Hamptons, including: Amagansett, Bridgehampton East Hampton, Hampton Bays,
Quogue, Montauk, Sag Harbor, Sagaponack, Southampton, Wainscott, Westhampton, and Water Mill