Private Chef Robert  ·  Greenwich, CT  ·  Fine Dining At Your Table  ·  By Appointment

Private Chef Robert

In-Home Fine Dining  ·  Greenwich, Connecticut
www.Greenwich-Chef.com
Robert@RobertLGorman.com
602-370-5255
First Course — A Signature Dish

Antipasto Bufala
e Pomodoro Confit

Slow-roasted San Marzano tomatoes · Mozzarella di Bufala DOP · Cetara anchovy oil · Campanian basil · Aged Castelvetrano olive oil — crafted by Private Chef Robert, exclusively for Greenwich, CT.

Reserve Your Table
A Sense of Place

Greenwich, Connecticut — A Brief History

"Greenwich is not merely an address — it is an inheritance. Established in 1640 as one of the earliest English settlements in New England, Greenwich sits at the edge of Long Island Sound where the land meets the water with an unhurried elegance. Once a quiet farming and maritime community, Greenwich evolved through the Industrial Revolution into the most affluent town in Connecticut, and one of the wealthiest communities in the entire United States. The arrival of the New Haven Railroad in the 1840s transformed Greenwich into a haven for New York City's most distinguished families — financiers, artists, diplomats, and industrialists — who built their estates along the Gold Coast's rolling hills and wooded shores. Today, Greenwich remains a place of extraordinary refinement: world-class arts, championship golf clubs, storied polo grounds, and a culinary scene that reflects both the town's cosmopolitan character and its deep-rooted New England heritage."

The town spans 48 square miles and encompasses distinct neighborhoods — backcountry estates, the charming village of Cos Cob, the waterfront community of Old Greenwich, and the polished bustle of Greenwich Avenue. Its proximity to New York City — just 28 miles by rail — makes it uniquely positioned to draw on the finest global ingredients while staying rooted in the bounty of Long Island Sound, the Connecticut River Valley, and the farmlands of lower Fairfield County.

It is against this backdrop of gracious living and exacting taste that Private Chef Robert brings his culinary philosophy to life — sourcing the finest products, preparing them with classical Italian technique, and serving them with the care and intention that only a dedicated private chef can offer.

Why Private Chef Robert?

The Two Transformative Benefits of Hiring a Private Chef in Greenwich, CT

When Greenwich residents consider the luxury of a private chef, the conversation inevitably goes far beyond convenience. It enters the realm of lifestyle — of redefining what it means to dine well, to eat intentionally, and to reclaim the dinner table as a place of genuine pleasure. Private Chef Robert embodies both of the most compelling reasons to make this choice in Greenwich, Connecticut.

01

Hyper-Local, World-Class Ingredient Sourcing — The Market Is the Menu

In Greenwich, the distance between a world-class ingredient and your plate has never been shorter. Private Chef Robert has cultivated deep relationships with the finest local and regional purveyors — relationships that no restaurant kitchen can replicate at your table. Every menu begins not with a recipe, but with a walk through the market.

Darien Cheese & Fine Foods — just seven minutes north on Post Road — is an extraordinary resource. This beloved specialty shop carries a rotating selection of imported Italian DOP cheeses, including the Mozzarella di Bufala DOP that anchors our signature antipasto. Their staff understands provenance, aging, and seasonality in ways that elevate a simple ingredient into a statement.

The Greenwich Farmers Market, operating seasonally at Arch Street and expanding through the warmer months, delivers heirloom tomatoes, fresh herbs — including varieties of basil that rival anything grown in Campania — and hyper-seasonal produce that forms the living backbone of every Chef Robert menu. Neighboring Cos Cob Farm and Mead Farm in Greenwich supply eggs, seasonal vegetables, and fresh herbs that carry the terroir of Connecticut's lower Fairfield County.

Eataly New York — 23 minutes down I-95 — provides access to an unrivaled pantry of imported Italian specialties: San Marzano DOP tomatoes, colatura di alici (Cetara anchovy oil) from the Amalfi Coast, aged Castelvetrano extra-virgin olive oil from Sicily, and buffalo mozzarella flown fresh from Campania. When authenticity is non-negotiable, Eataly is the answer.

For proteins, DePaola's Meat Market on Greenwich Avenue and Fleisher's Butchery offer humanely raised, dry-aged meats from regional farms. Meanwhile, the proximity to Long Island Sound means that dayboat-caught striped bass, fluke, and littleneck clams from Westport's Citarella and local docks appear on private menus within hours of harvest.

The result? Your table receives ingredients that most fine-dining restaurants could only dream of serving — sourced that morning, prepared that afternoon, and plated that evening in your own dining room.

02

A Fully Personalized Michelin-Grade Experience — Without Leaving Home

The finest restaurant in Greenwich offers you a table among others — fixed timing, a standardized menu, ambient noise, and the controlled choreography of a commercial kitchen. A Private Chef brings you something fundamentally different: a dining experience built entirely around you.

Private Chef Robert designs each engagement as a bespoke event. Whether it is an intimate dinner for two celebrating a milestone, a six-course tasting menu for twelve discerning guests, a Sunday family gathering rooted in Italian-American tradition, or a weekly meal preparation service for a busy household — every aspect is tailored to your preferences, dietary needs, schedule, and aesthetic sensibility.

The consultation begins with a conversation. What are your flavor affinities? Do you prefer a classic Italian structure — antipasto, primo, secondo, dolce — or something more fluid and contemporary? Are there allergies, intolerances, or deeply personal food memories you want honored? Chef Robert listens with the attentiveness of a Michelin-starred sommelier selecting a wine.

Cuisine that reflects Greenwich living means drawing on the town's dual identity: the sophistication of a world-class city and the grounded beauty of New England's seasons. A spring menu might open with our Antipasto Bufala e Pomodoro Confit — roasted San Marzano tomatoes yielding their sweetness to a slow oven, buffalo mozzarella barely brought to temperature, a few drops of Cetara anchovy oil cutting through the richness like a whisper of the Mediterranean — before moving to a hand-rolled pappardelle with Connecticut rabbit ragù, or a simply grilled striped bass from the Sound served with a Ligurian salsa verde.

Summer menus lean into Connecticut's farmers markets with heirloom tomato salads and local corn. Autumn calls for mushroom-laced pasta and wild game. Winter brings the braised meats and slow-cooked polenta of Northern Italy.

Beyond the cooking itself, Chef Robert manages every operational detail: grocery shopping, kitchen setup, service, and clean-up. Your home is returned to you exactly as he found it — perhaps more fragrant with the memory of a beautiful meal. The entire experience, from first planning conversation to final course, is designed to be effortless for you and exceptional for your guests.

In a community like Greenwich where standards are simply not negotiable, Private Chef Robert delivers the rare combination of culinary mastery, personalized care, and the quiet confidence of someone who has cooked at the highest levels — and who brings every ounce of that expertise directly to your kitchen.

"The finest ingredient in any luxury meal is intention — the deliberate act of sourcing perfectly, preparing carefully, and serving generously. That is the Private Chef Robert promise."

Sourced With Precision. Served With Pride.

Private Chef Robert maintains active relationships with the finest purveyors in Greenwich, Fairfield County, and the greater New York region — ensuring every ingredient on your table has a name, a story, and a provenance.

Darien Cheese & Fine Foods Greenwich Farmers Market Eataly New York Mead Farm · Greenwich Cos Cob Farm DePaola's Meat Market Fleisher's Butchery Citarella · Westport Long Island Sound Seafood Stew Leonard's · Norwalk Aux Délices · Greenwich Match Burger Lobster · Westport
First Course · Signature Recipe

Antipasto Bufala e Pomodoro Confit

This antipasto is the culinary equivalent of a perfectly tailored linen blazer on a warm Greenwich evening — effortlessly refined, built on the finest raw materials, and deceptively simple in a way that only mastery can achieve. Slow-roasted San Marzano tomatoes develop a jammy, concentrated sweetness over two gentle hours in the oven. Mozzarella di Bufala DOP — pulled fresh from its brine — carries a milky, yielding richness that contrasts the tomato's intensity. A few measured drops of colatura di alici, the ancient fermented anchovy elixir from Cetara on the Amalfi Coast, provide an umami depth that is felt rather than tasted directly. Campanian basil — ideally the small-leafed variety — carries a faint anise note that lifts the whole composition. And the aged Castelvetrano olive oil, green and grassy and almost peppery at the finish, binds everything together with a golden thread of Sicilian sunshine.

This is a dish that tells you exactly where it comes from. And when Private Chef Robert prepares it in your Greenwich home, it tells you exactly where you are — at the finest table in town.

Antipasto Bufala e Pomodoro Confit
First Course · Italian · Southern Italian Tradition · Serves 4
Prep Time
20 min
Cook Time
2 hrs
Rest / Plate
15 min
Total Active
~35 min
Yield
4 plates
Difficulty
Accessible

Mise en Place

Mise en place — "everything in its place" — is the foundational discipline of professional cooking. Before a single flame is lit, every ingredient is prepped, measured, and positioned. This is not mere organization; it is a form of culinary meditation that ensures every element arrives at the plate with full intentionality.

Ingredient Quantity Preparation Sourcing Note
San Marzano Tomatoes, DOP (whole peeled) 1 × 28 oz can (approx. 12–14 tomatoes) Drain liquid, split lengthwise, remove seeds with thumb. Pat dry on paper towel. Arrange cut-side up on parchment-lined sheet pan. Cento DOP or La Valle — available at Eataly NYC or Aux Délices, Greenwich
Garlic 4 cloves Peel; slice thin on mandoline or knife (1–2mm). Do not mince — thin slices caramelize rather than burn. Greenwich Farmers Market, seasonal
Sicilian Sea Salt (fine) 1 tsp Measured into small ramekin. Reserve ½ tsp for finishing. Eataly NYC or Stew Leonard's, Norwalk
Sugar (fine cane) ½ tsp Measured into ramekin. Used to balance tomato acidity during the confit. Standard pantry
Dried Calabrian chili (optional) Pinch Crush between fingers. Eataly NYC
Fresh thyme sprigs 4–5 sprigs Leave whole; scatter over tomatoes before roasting. Remove before plating. Cos Cob Farm or Greenwich Farmers Market
Mozzarella di Bufala DOP 2 × 4 oz balls (125g each) Remove from brine 30 minutes before plating. Allow to come to cool room temperature (not cold). Tear by hand — never cut — into 3–4 rustic pieces per ball just before plating. Darien Cheese & Fine Foods · Fresh imported, or Eataly NYC
Colatura di Alici (Cetara Anchovy Oil) 2 tbsp Measured into small pour bottle or dropper. Use sparingly — 3–5 drops per plate. This is an amplifier, not a sauce. Eataly NYC (Delfino brand or Nettuno); also available at Aux Délices
Campanian Basil (fresh) 1 small bunch (approx. 20 leaves) Wash and dry. Select the smallest, most fragrant leaves. Do NOT chiffonade — tear or leave whole. Basil is added last, only to finished plates. Greenwich Farmers Market; or Whole Foods Greenwich (in season)
Aged Castelvetrano Extra-Virgin Olive Oil 6 tbsp total 4 tbsp for roasting; 2 tbsp reserved in a small pitcher for finishing. This olive oil has a buttery, grassy character. Do not substitute. Eataly NYC; Darien Cheese & Fine Foods; or Zingerman's mail order
Freshly cracked black pepper To taste Crack coarsely in mill. Reserve for finishing only. Standard pantry
Fleur de sel (for finishing) Small pinch per plate Reserved in small pinch bowl beside plating station. Darien Cheese & Fine Foods or Eataly NYC
Grilled bread (optional accompaniment) 4–8 slices Slice Pugliese or sourdough ¾-inch thick. Grill or char on dry cast iron to order. Rub lightly with raw garlic clove while warm. Aux Délices Greenwich; or Sullivan Street Bakery (via Eataly NYC)

Time on Task

Professional kitchens run on precision scheduling. Chef Robert's approach to this dish, whether for four guests or fourteen, follows a strict timeline that ensures the tomatoes are at peak concentration, the mozzarella is at ideal temperature, and every plate arrives with the effortless presentation that guests in Greenwich expect.

Time Before Service Task Notes
T-minus 2 hrs 30 min Preheat oven to 275°F (135°C) — low and slow Convection if available. Calibrate with oven thermometer.
T-minus 2 hrs 20 min Complete mise en place: drain, seed, dry, and arrange tomatoes; slice garlic; measure all aromatics Total active time: approx. 18–22 minutes
T-minus 2 hrs Season tomatoes; drizzle 4 tbsp Castelvetrano olive oil; scatter garlic slices, thyme, salt, sugar; place pan in oven Active time: 3 minutes. Pan goes in oven precisely now.
T-minus 1 hr 30 min Check tomatoes — they should be softening, edges beginning to wrinkle and caramelize. Do not stir. Passive monitoring only. 2-minute check.
T-minus 30 min Remove mozzarella from brine; bring to room temperature on absorbent towel. Set plating station. Critical step — cold mozzarella mutes flavor and texture dramatically.
T-minus 15 min Remove tomatoes from oven. They should be deeply concentrated, jammy, and lightly charred at edges. Allow to cool slightly (5–7 min). Total confit time: approximately 2 hours. Do not rush this phase.
T-minus 10 min Set plates (room temperature, not cold). Tear mozzarella. Arrange tomato confit and mozzarella on plates. Composition matters: alternate colors, vary heights slightly for visual rhythm.
T-minus 5 min Apply 3–5 drops colatura di alici per plate. Drizzle Castelvetrano olive oil. Add basil leaves. Season with fleur de sel and cracked pepper. Final plating. Less is more — restraint is elegance.
T-0 — Service Serve immediately. Grilled bread (if using) comes directly from grill to table. This dish is best served slightly warm — tomatoes still holding a gentle heat.
Total Active Chef Time ~38 minutes hands-on; 2 hours passive roasting

Method — Step by Step

  1. Preheat your oven to 275°F (135°C). Low and slow is the cardinal rule of confit. High heat will char the tomatoes and drive off their moisture before the sugars have time to concentrate and deepen. Patience is the first technique.
  2. Prepare the tomatoes. Open the can of San Marzano DOP tomatoes. Drain thoroughly in a colander — reserve the liquid for a pasta sauce. Halve each tomato lengthwise and gently remove seeds and excess liquid with your thumb. Lay cut-side up on a parchment-lined heavy-gauge sheet pan. Pat the surface of each tomato dry with paper towel — removing surface moisture allows caramelization rather than steaming.
  3. Season the pan. Scatter the thinly sliced garlic across and around the tomatoes. Season with ½ tsp fine Sicilian sea salt, ½ tsp sugar, and a pinch of crushed Calabrian chili if desired. Lay 4–5 fresh thyme sprigs across the pan. Drizzle generously with 4 tablespoons of Castelvetrano extra-virgin olive oil, ensuring each tomato receives a coat.
  4. Roast low and slow for 1 hour 45 minutes to 2 hours, checking at the 90-minute mark. The tomatoes are ready when they are deeply wrinkled, intensely colored, slightly sticky to the touch, and beginning to caramelize at the edges and pan surface. They should not be dry — they should retain a jammy interior. Remove thyme sprigs and discard.
  5. Condition the mozzarella. At least 30 minutes before plating, remove the mozzarella di bufala from its brine. Place on a clean kitchen towel or paper towel to absorb excess liquid. Allow to sit at cool room temperature. Cold buffalo mozzarella is a common and avoidable error — its flavor and texture emerge only when the curd is allowed to relax. Just before plating, tear each ball by hand into 3–4 irregular pieces. Knife cuts compress the curd and flatten the presentation; torn pieces carry more visual life.
  6. Compose the plates. Use room-temperature plates — cold plates shock both the tomatoes and the mozzarella. Arrange 3–4 tomato halves per plate, overlapping slightly. Nestle 2–3 torn pieces of mozzarella between and alongside the tomatoes, varying the height and angle for visual rhythm. Think of the plate as a small landscape.
  7. Apply the colatura di alici. Using a dropper bottle or measured spoon, apply no more than 3–5 drops of Cetara anchovy oil to each plate, allowing it to fall naturally on both the tomato and the mozzarella. This ingredient is transformative in micro-quantity and overwhelming in excess. Its role is to amplify — not announce.
  8. Finish with olive oil, basil, and salt. Drizzle ½ tablespoon of aged Castelvetrano olive oil per plate in a loose, confident arc. Place 4–5 whole small basil leaves around the composition — do not tear unless the leaves are very large. A few basil leaves tucked beneath a torn mozzarella piece adds dimension. Finish with a generous pinch of fleur de sel and 4–5 cracks of fresh black pepper.
  9. Serve immediately. If grilled bread accompanies the dish, it should arrive at the table at the same moment, still warm from the grill, rubbed with a clove of raw garlic while hot. Invite your guests to eat without ceremony — this is a dish that rewards immediacy.
✦   ✦   ✦

Chef's Notes

The quality of the mozzarella di bufala is the single most important variable in this dish. Darien Cheese & Fine Foods typically carries freshly imported Campanian bufala, and the difference between a two-day-old imported ball and a supermarket substitute is not subtle — it is the difference between the dish working and not working. Plan your sourcing accordingly.

The colatura di alici (Cetara anchovy oil) is non-negotiable for the authentic version of this antipasto. It is available at Eataly New York (Flatiron and downtown locations), at Aux Délices in Greenwich, and through several online importers. Do not substitute with regular anchovy paste or fish sauce — the fermentation character and delicacy of colatura is entirely distinct.

This dish scales gracefully. For a dinner party of 8–12, prepare two sheet pans of tomato confit simultaneously (they will require the same 2-hour window). The confit can be prepared up to 24 hours in advance and gently rewarmed at 200°F for 10 minutes before plating.

Sourcing Guide

Grocery Shopping List — Categorized

The following shopping list is organized by category and keyed to the best local sourcing options available to Greenwich, CT residents and to Private Chef Robert's preferred purveyors. All quantities serve 4 guests as a first course.

🍅 Canned & Jarred Goods

  • San Marzano Whole Peeled Tomatoes, DOP — 1 × 28 oz can (Cento or La Valle brand)
  • Colatura di Alici / Cetara Anchovy Oil — 1 small bottle (Delfino or Nettuno brand)
  • Reserve tomato liquid for other use

Best sourced: Eataly NYC; Aux Délices Greenwich; Darien Cheese & Fine Foods

🧀 Dairy & Cheese

  • Mozzarella di Bufala DOP — 2 × 125g balls (freshly imported from Campania)
  • Reserve brine; store in brine until 30 min before service

Best sourced: Darien Cheese & Fine Foods (first choice); Eataly NYC (Latteria section)

🫒 Oils & Condiments

  • Aged Castelvetrano Extra-Virgin Olive Oil — 1 bottle (Sicilian, single estate; green-gold color)
  • Fleur de Sel — small jar (French or Sicilian)
  • Fine Sicilian Sea Salt — pantry staple
  • Cane sugar — pantry staple

Best sourced: Eataly NYC; Darien Cheese & Fine Foods; Stew Leonard's Norwalk

🌿 Fresh Herbs & Aromatics

  • Campanian Basil — 1 large bunch (small-leafed variety preferred)
  • Fresh Thyme — 4–5 sprigs
  • Garlic — 1 head (4 cloves needed; buy whole head)
  • Extra garlic clove for grilled bread rubbing

Best sourced: Greenwich Farmers Market; Cos Cob Farm; Whole Foods Greenwich; Aux Délices

🌶 Spices & Seasonings

  • Whole black peppercorns (for mill) — pantry
  • Dried Calabrian chili — 1 small jar (optional heat)
  • Dried Sicilian oregano (optional garnish) — 1 small jar

Best sourced: Eataly NYC; Aux Délices Greenwich; Stew Leonard's

🍞 Bread & Accompaniments

  • Pugliese loaf or artisan sourdough — 1 loaf (for grilled bread service)
  • Unsalted butter — optional for table (if serving bread course)

Best sourced: Aux Délices Foods of France, Greenwich Ave; Sullivan Street Bakery via Eataly NYC; Wave Hill Breads, Norwalk

🧴 Kitchen Supplies

  • Parchment paper (for sheet pan lining)
  • Paper towels (for drying tomatoes and mozzarella)
  • Small dropper bottle or measuring spoon (for colatura)
  • Heavy-gauge rimmed sheet pan (if not in host kitchen)

Supplied by: Chef Robert's equipment kit

🍷 Optional Wine Pairing

  • Greco di Tufo DOCG (Campania white) — ideal pairing
  • Fiano di Avellino DOCG — alternative Campanian white
  • Light Sicilian rosato — summer alternative
  • Franciacorta brut — for sparkling service

Best sourced: Moore Brothers Wine, Greenwich; Paci Restaurant wine list; Townline BBQ cellar advisor; or Wine.com delivery

Local Sourcing Priority — Quick Reference

Ingredient Category First-Choice Local Purveyor Alternative Source
Buffalo Mozzarella DOP Darien Cheese & Fine Foods, Post Rd, Darien CT Eataly NYC (Latteria counter)
San Marzano DOP Tomatoes Eataly NYC or Aux Délices Greenwich Stew Leonard's Norwalk (selected brands)
Colatura di Alici (Cetara anchovy oil) Eataly NYC (Delfino brand) Online: gustiamo.com or ditalia.com
Castelvetrano Olive Oil (aged) Darien Cheese & Fine Foods Eataly NYC; Gustiamo mail order
Fresh Basil & Herbs Greenwich Farmers Market (seasonal) Cos Cob Farm; Whole Foods Greenwich
Artisan Bread Aux Délices, Greenwich Ave Wave Hill Breads, Norwalk
Fine Sea Salt & Fleur de Sel Darien Cheese & Fine Foods Eataly NYC; Williams Sonoma Greenwich
Book Private Chef Robert

Bring Michelin-Grade Fine Dining to Your Greenwich Table

Whether you are planning an intimate dinner for two, a curated tasting menu for twelve, or a recurring weekly preparation service — Private Chef Robert creates extraordinary culinary experiences in your Greenwich, CT home. Every detail managed. Every ingredient sourced with precision. Every guest left wanting for nothing.

Email Chef Robert 602-370-5255 Greenwich-Chef.com