A Coastal Village With a Storied Table
Rowayton was carved from Norwalk in the late nineteenth century, its bones built by oyster sloops, shipwrights, and the families who worked the Five Mile River where it spills into Long Island Sound. The Pinkney boatyard, the historic Rowayton Market, the lantern at Sheffield Island — these are the landmarks of a village that has always eaten what the tide brought in. Across Fairfield County, from Greenwich estates to New Canaan farmhouses to Westport summer kitchens, the table reflects a discerning Connecticut palate: cold-water shellfish, heirloom tomatoes from Wilton growers, and the quiet confidence of people who know good food without needing to announce it.
The Recipe — Seared Tiger Prawns, Mango & Habanero Coulis
This is the dish I serve when a host asks for something unforgettable in the first five minutes of dinner. The coulis is built on the perfume of fully ripe Champagne mango, lit from beneath by habanero — present, never punishing. Toasted cumin grounds it with desert warmth, and the prawns, seared hard in a screaming carbon steel pan, arrive sweet, just-firm, and faintly smoky.
Method
- Toast the cumin. In a dry skillet over medium heat, toast 2 tablespoons cumin seeds for 60 to 90 seconds, swirling, until fragrant and one shade darker. Cool, then grind fine. Reserve half for finishing.
- Build the coulis. Combine 4 diced ripe mangoes, half a seeded habanero, minced shallot, grated garlic, lime juice, a tablespoon of raw honey, and a generous pinch of salt in a high-speed blender. Purée until silky. Taste — add the second half of the habanero only if the heat is shy. Pass through a fine strainer; the coulis should ribbon off the spoon.
- Season the prawns. Pat 30 jumbo tiger prawns bone-dry. Toss with olive oil, half the toasted cumin, lime zest, Maldon salt, and cracked pepper. Rest 10 minutes — never longer, or the salt begins to draw moisture.
- The sear. Bring a carbon steel skillet to smoking. Lay prawns in a single layer; do not crowd. Sear 60 to 90 seconds per side, until the shells flush coral and the flesh is just opaque at the spine. Pull immediately.
- Plate. Pool warm coulis on a chilled white plate, arrange three prawns, dust with the reserved cumin, and finish with picked cilantro and a final crack of Maldon.
The Grocery Shopping List
For shellfish of this caliber, I source U-12 tiger prawns from Fjord Fish Market in Fairfield — the team there will scale and butterfly to order if you ask the morning before. When the schedule allows a pre-dawn run, Fulton Fish Market in the Bronx delivers the same prawns straight off the boat. Champagne mangoes, cilantro, limes, and shallots come from Stew Leonard's in Norwalk; the cumin and finishing salt from your pantry. Begin the list below — and when you'd rather skip the errands entirely, Chef Robert handles every step of provisioning for you.
- 30 jumbo tiger prawns, U-12
- 4 ripe Champagne or Ataulfo mangoes
- 1–2 habanero chiles
- 2 tbsp whole cumin seeds
- 1 small shallot
- 2 garlic cloves
- 2 limes (juice + zest)
- 1 tbsp raw honey
- ¼ cup extra-virgin olive oil
- Maldon flake salt & cracked pepper
- 1 bunch fresh cilantro
- Micro cilantro & nasturtium (garnish)
Mise en Place — Tools, Plating & Garnish
At the Stove
- 12-inch carbon steel skillet, well-seasoned
- High-speed blender & fine chinois strainer
- Microplane, paring knife, fish tweezers
- Two stainless mixing bowls on ice
- Squeeze bottle for warm coulis service
At the Table
- Warm matte-white coupe plates, 8-inch
- Fish forks & cocktail forks, polished
- Linen napkin, cream or oyster
- Garnish: micro cilantro, nasturtium petal, lime cheek
- Toasted-cumin dust applied tableside for aroma
What Are the Benefits of Hiring a Private Chef in Rowayton, CT and Fairfield County, CT?
Benefit One — Your Home Becomes a Five-Star Dining Room, Tailored Entirely to You
For the Fairfield County homeowner, this means a menu built around your preferences, your dietary needs, and the wines already in your cellar. Chef Robert handles the local sourcing, the provisioning, the prep, the dinner-hour execution, and the full kitchen reset. Unlike a catering company working from a fixed pickup list, a private chef cooks for your table — adjusting in real time. The payoff is the evening itself: you stay in the conversation, the host's chair holds the host, and the memory belongs to your guests.
Benefit Two — A Designated Server / Host / Hostess Keeps the Evening Flowing
For parties of six or more, a dedicated front-of-house professional is essential. They greet guests, pour wines on cue, clear quietly between courses, and shield you from the rhythm of service so the conversation never breaks.
Frequently Asked Questions
What does a private chef in Fairfield, CT do?
A private chef in Fairfield, CT designs custom menus, sources local ingredients, and prepares restaurant-quality meals inside your home. Chef Robert handles weekly meal prep, intimate dinner parties, holiday gatherings, and large-format events from Rowayton to Greenwich — including provisioning, full preparation, plated service, and a clean kitchen at the end of the evening.
How much does it cost to hire a personal chef in Fairfield County,
CT?
Personal chef pricing in Fairfield County typically ranges from $95 to $250 per guest for plated dinners, with weekly meal prep priced separately by household size. Final cost reflects menu complexity, sourcing tier — wild seafood, dry-aged proteins — service staff, and event length. Chef Robert provides a transparent, itemized estimate after a short discovery call.
What is the difference between a private chef and a caterer?
A private chef cooks your meal in your kitchen, fully customized and plated to order. A caterer typically prepares food off-site in volume, then transports and reheats it. The private chef experience is intimate, bespoke, and continuously adjusted to your guests' pace — closer to a fine-dining tasting than a buffet line.
Can a private chef accommodate dietary restrictions and allergies
in Fairfield?
Yes — accommodating allergies, intolerances, and lifestyle diets is standard practice. Chef Robert builds gluten-free, dairy-free, pescatarian, kosher-style, low-sodium, and nut-free menus regularly across Rowayton, Westport, and New Canaan. Every guest's restrictions are confirmed in advance, prepped on dedicated boards, and labeled discreetly so service feels seamless.
How do I hire Private Chef Robert for a dinner party in Rowayton,
CT and Fairfield, CT?
Booking Chef Robert begins with a short call or email to confirm your date, guest count, and event style. Reach him directly at 602-370-5255 or Robert@RobertLGorman.com. He'll send a tailored menu proposal within 48 hours, finalize sourcing, and arrive on the day fully provisioned — kitchen, table, and service handled.
When Chef Robert Is in Your Kitchen
Friday's healthy weekly meal prep is plated and labeled in your refrigerator. Saturday's dinner party hums in candlelight while you sit beside your guests, glass full, kitchen quiet. Anniversaries, engagements, holidays, weddings, graduations, retirements, and corporate evenings — all handled, end to end.
Reserve Your Date — Contact Chef Robert TodayStyles of Service for Private Chef Events & the Role of a Designated Server
Chef Robert offers four service styles, chosen to match your evening. Plated American is the standard for refined dinner parties — each course arrives finished from the kitchen. French (à la russe) presents a finished platter to the table for elegant individual service. Family-style places shared platters at the center for warmer, more conversational gatherings. Passed canapé works beautifully for cocktail receptions and engagement parties. In every style, a designated server or host/hostess is the quiet engine of the night — pouring wines on tempo, clearing without breaking conversation, and freeing you to be a guest at your own table.