NOW BOOKING FALL & HOLIDAY PARTIES

Bob Love

Private Chef & Events

Seasonal, coastal cooking, served in your home, your rental, or your celebration.

Book a dinner

Dinners worth staying in for

Private Dinners

Custom dinners for 2 to 30 guests, cooked and served in your home. I shop, cook, serve, and leave your kitchen clean.

Events & Celebrations

Birthdays, rehearsal dinners, cocktail parties and holiday gatherings. Family-style, stations or passed bites, with staff to match.

Ski & Vacation Rentals

Your chef for the weekend. Après-ski dinners after a day on the mountain anywhere in the Northeast, or a lobster night at the beach house.

Farm-to-Table Meal Service

Weekly meals made from organic, locally sourced ingredients, cooked in your kitchen and stocked in your fridge. Eat well all week without lifting a knife.

How it works

Tell me about it

Send your date, guest count and location. I'll reply within 24 hours.

Step one

Build the menu

We talk through tastes, allergies and the season, and I write a menu just for you.

Step two

Step three

Pour a drink

I arrive with everything, cook and serve. You host; I handle the dishes.

Start planning

Sample Autumn Menu

Damariscotta Oysters

cider mignonette, horseradish

Roasted Delicata Squash Soup

brown butter, sage, toasted pepitas

Seared Day-Boat Scallops

celery root purée, apple, crispy shallot

Braised Short Rib

parsnip, charred onion, red wine jus

Apple Tarte Tatin

maple crème fraîche

Every menu is written for you and the season. Custom menus, quoted per event.

Book a dinner

Hi, I'm Bob.

MEET YOUR CHEF

I grew up on the East End of Long Island, where dinner was decided by the garden, the farm stand and whatever came off the boat that morning. I started cooking at 16 at Starr Boggs in Westhampton Beach and never stopped, from cooking in Chile for Francis Mallmann to working as sous chef in a fine-dining kitchen at a Ritz-Carlton in Santa Barbara.

I cook what's in season, from people I trust, over fire whenever I can. I'm self-taught and still chasing what I don't know yet: new ingredients, new cultures, new techniques. Today I bring all of it home to your table.

— Chef Bob Love