Private Chef Bobby Greenwich, CT, United States

Young, passionate, thriving Executive Chef with a love for bold cooking

Seasonal Farm to Table with heavy influences from the Mediterranean, France, and Southeast Asia. A blend of modern and classic techniques with bold flavors and beautiful plate presentations. A master with seafood, seasonal produce, and whole animal butchery.

I grew up in kitchens, started when I was 14. I have my Associates Degree in Culinary Arts from The Culinary Institute of America, and have had the pleasure of working in many great kitchens suck as Charlie Trotters, Gargoyles on the Square, and Clio. I am currently the Executive Chef of New York Times Excellent awarded restaurant Saltaire Oyster Bar and Fish House in Port Chester.

American, Asian, Europe, French, Mediterranean, Molecular