A composed plate for ten guests — heritage Berkshire pork, cooked low and slow, finished mahogany on cast iron, ribboned with a glossy demi-glace built from Connecticut cider and aged Dijon. The kind of dinner that quiets the room.
For ten guests at this caliber, the sourcing tells. From Pat LaFrieda Meats, ten 12-ounce bone-in heritage Berkshire pork chops, hand-cut and dry-aged. From Stew Leonard's in Norwalk, three firm heads of red cabbage, two crisp Honeycrisp apples, shallots, fresh thyme, garlic, and Vermont cultured butter. From Saugatuck Provisions, a bottle of dry Connecticut hard cider, aged balsamic, whole grain Dijon, and applewood-smoked bacon. Pantry staples: kosher salt, Tellicherry pepper, grapeseed oil, brown sugar, cider vinegar, and a quart of premium veal demi-glace. Confirm allergies, plate counts, and preferences with Chef Robert before the market run — the recipe below depends on it.
Ten heritage chops salted, sealed, and bagged with thyme and garlic. Cabbage finely shredded, apples small-diced, shallots minced, bacon cut to lardon. Sauce station: chinois, copper saucier, cold butter cubes in a chilled ramekin. Sous vide circulator preheated to 138°F. Cast-iron skillet rested on the hottest burner. Plating: warm 11-inch ivory porcelain coupes, hand-polished. Silverware: Christofle (or comparable) steak knife and dinner fork, set to the right of the dinner knife. Garnish: micro-mustard greens, a brushstroke of demi, and one charred cipollini wedge per plate. Linen napkins folded, water glasses filled, candles lit ten minutes before service. Calm kitchen. Clean pass.
Saugatuck — the spirited riverside village folded into Westport — has long been Fairfield County's quiet stage for those who appreciate the finer table. From its 19th-century onion farms and shipbuilding wharves to the iron-truss bridge that still draws painters at dusk, the neighborhood has always rewarded a discerning palate. Italian masons, Portuguese fishermen, and New England oystermen left their fingerprints on local kitchens, and the proximity to Long Island Sound means scallops, blues, and stripers move from boat to plate within hours. Compo Beach picnics, Westport farm stands, Greenwich wine cellars, and Fairfield's clam-shack heritage all define an unhurried, deeply-rooted Connecticut hospitality.
For the Fairfield County host, the math is straightforward. The right private chef converts your home into the most exclusive restaurant in the county for one night — and gives you back the evening.
Chef Robert builds the menu around your guests' preferences, sources from Fairfield County's finest purveyors, executes prep, plated service, and full kitchen cleanup — leaving you free to host. Unlike a caterer working from a fixed menu and steam trays, a private chef cooks in your kitchen, in real time, course by course.
A polished server pours, plates, and clears so conversations never break. The payoff is emotional as much as practical: hours reclaimed, guests indulged, candles burned to the wick, and an evening your table will reference for years. That is the work of a private chef — never a caterer.
Three styles dominate fine private dining at home, and Chef Robert tailors the choice to your room, your guests, and the occasion. A designated server or host transforms any of them — glasses stay full, plates clear quietly, courses arrive in rhythm, and the host is freed to be a guest at their own table.
Each course composed in the kitchen and brought to seated guests. The most refined, restaurant-style elegance — ideal for anniversaries and intimate dinners.
Generous platters set on the table to be passed and shared. Invites conviviality and conversation — perfect for holidays and extended family gatherings.
Courses presented and portioned tableside. Adds quiet theater for milestone occasions — engagements, retirements, fiftieths, and the big anniversaries.
A private chef plans personalized menus, sources ingredients from local Fairfield County markets, prepares and serves the meal in your home, and handles all cleanup. Unlike a caterer, the work is custom — built around your tastes, dietary needs, kitchen, and schedule, whether for a single dinner or weekly meal prep.
Rates in Fairfield County typically range from $125 to $250 per guest for dinner parties, plus the cost of premium ingredients. Weekly meal prep often runs $400 to $800 per session. Final pricing reflects menu complexity, guest count, sourcing tier, and whether a designated server joins the evening.
A caterer prepares food off-site at scale and delivers it ready to serve. A private chef cooks in your kitchen, course by course, with menus tailored entirely to you. The result is restaurant-grade plating, fresher flavor, intimate service, and a far more personal experience for every guest at the table.
Yes — accommodating allergies, gluten-free, dairy-free, vegan, kosher, low-sodium, and pescatarian needs is standard practice. Chef Robert collects guest restrictions during menu planning, sources accordingly, and maintains separate prep stations to prevent cross-contact. Every plate leaves the kitchen safe, intentional, and equally elegant.
Reach Chef Robert directly at Robert@RobertLGorman.com or 602-370-5255. Share your date, guest count, occasion, and any dietary notes. He designs a tailored menu proposal within 48 hours, confirms sourcing, and coordinates service — including a designated host or server when the evening calls for it.
The candles are lit. Your guests are seated. From your kitchen drifts the aroma of seared heritage pork and slow-braised cider cabbage. You poured the wine — Chef Robert handled everything else. Healthy weekly meal prep. Dinner parties. Weddings. Engagements. Holidays. Family gatherings. Corporate entertaining.
Reserve Your Date