Personal Chef Services in Greenwich, CT | Chef Robert L. Gorman

Greenwich residents understand that exceptional dining begins with premium ingredients and meticulous preparation. Personal Chef Robert L. Gorman delivers restaurant-quality culinary experiences directly to your home, emphasizing seasonal sourcing, ingredient transparency, and refined technique that honors Connecticut's rich agricultural heritage.

Premium Sourcing from Fairfield County's Finest Purveyors

Chef Gorman's commitment to quality starts at Greenwich's local farmers' markets, where relationships with artisans and growers ensure access to peak-season produce, heritage vegetables, and specialty items unavailable in conventional markets. Each menu reflects what's exceptional that week—spring ramps and asparagus, summer heirloom tomatoes, autumn squash varieties, and winter root vegetables from regional Connecticut farms.

Protein sourcing follows the same exacting standards through partnerships with the most respected butchers in the region. Pat LaFrieda Meat Purveyors in New York City provides custom-cut, dry-aged beef, premium veal, and specialty cuts renowned among top chefs nationwide. Saugatuck Provisions Butchery offers locally-sourced, pasture-raised meats including heritage pork, grass-fed beef, and artisanal sausages crafted with meticulous attention to quality. Daily-fresh catches from Long Island Sound seafood markets complete this network of premium purveyors, ensuring consistency, traceability, and the exceptional quality Greenwich clients expect.

Seasonal Seafood Menus: Fresh Fish and Shellfish Specialties

Connecticut's coastal proximity inspires Chef Gorman's seasonal seafood offerings, featuring pristine preparations that showcase natural flavors:

Spring/Summer Selections: Pan-seared diver scallops with lemon-herb compound butter, grilled Atlantic swordfish with chimichurri verde, whole roasted branzino with fennel and citrus, or Connecticut lobster with drawn tarragon butter and seasonal vegetables.

Fall/Winter Offerings: Seared halibut with brown butter-caper sauce, roasted cod with parsley-garlic compound butter, pan-roasted striped bass with red wine reduction, or seafood cioppino featuring local shellfish in saffron-tomato broth.

Each dish incorporates creative sauces and artisanal compound butters—think miso-ginger butter for salmon, romesco sauce for grilled prawns, or beurre blanc variations featuring seasonal herbs from your garden or local farms.

Premium Beef, Pork, and Bison: Custom-Cut Excellence

Chef Gorman's meat-focused menus showcase the exceptional quality of Pat LaFrieda and Saugatuck Provisions, with custom butchery tailored to each menu:

Pat LaFrieda Beef Selections: 45-day dry-aged ribeye with roasted garlic-thyme compound butter, custom-cut filet mignon with bordelaise sauce, dry-aged New York strip with cognac-peppercorn cream, or signature LaFrieda beef Wellington with truffle demi-glace.

Heritage Pork from Saugatuck Provisions: Berkshire pork chops with apple-bourbon reduction and sage butter, slow-braised pork shoulder with herb jus, rack of pork with rosemary-mustard compound butter, or house-made pork sausages with caramelized onion sauce.

Bison and Game Meats: Grass-fed bison ribeye with wild mushroom demi-glace and herb butter, bison tenderloin with red wine reduction, grilled bison strip with chimichurri and smoked paprika butter, or bison short ribs braised in stout with horseradish cream.

Each cut is precisely prepared and paired with creative sauces—from classic béarnaise and au poivre to innovative preparations like miso-maple glaze, red wine-shallot reduction with bone marrow, or compound butters infused with roasted garlic, fresh herbs, blue cheese, or truffle.

Upscale Event Catering: Memorable Gatherings at Home

Chef Gorman transforms Greenwich homes into intimate dining destinations for sophisticated gatherings:

Dinner Party Menus: Multi-course tasting experiences featuring amuse-bouche, seasonal soups, composed salads, protein-forward entrees with complementary sides, and refined desserts. Recent menus have included Pat LaFrieda dry-aged filet mignon with truffle compound butter, duck breast with cherry-port reduction, herb-crusted rack of lamb with rosemary jus, and Saugatuck Provisions Berkshire pork tenderloin with apple-bourbon glaze.

Wine Pairing Dinners: Curated menus designed around specific wine regions or varietals, with each course enhanced by creative sauces that bridge food and wine—perhaps dry-aged ribeye with red wine-shallot reduction, seared tuna with yuzu-butter emulsion, or bison tenderloin with cabernet demi-glace.

Seasonal Celebrations: Holiday gatherings featuring premium standing rib roast from Pat LaFrieda with horseradish cream, glazed heritage ham with bourbon-maple compound butter, or whole roasted turkeys sourced from Connecticut farms.

Intimate Cocktail Receptions: Passed hors d'oeuvres showcasing local ingredients—seared beef tenderloin crostini with blue cheese butter, Connecticut oysters with mignonette variations, seasonal vegetable tarts with herb compound butter, or mini bison sliders with caramelized onions and truffle aioli.

The Greenwich Difference: Wellness Meets Refinement

Greenwich's culinary landscape reflects the community's emphasis on thoughtful living and wellness without compromise. Chef Gorman's approach honors this philosophy—menus balance indulgence with nutritional mindfulness, accommodate dietary preferences seamlessly, and maintain transparency about sourcing and preparation methods.

Whether you're seeking weekly meal preparation featuring balanced, ingredient-forward dishes, an elegant dinner party for discerning guests, or a milestone celebration requiring flawless execution, Chef Gorman brings professional expertise, premium ingredients, and genuine passion to every service.