Chefs of the Hamptons: Celebrating Guild Hall

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Dan’s Papers and Guild Hall host the Chefs of the Hamptons to kick off Guild Hall’s 90th Anniversary! Join us as we highlight the Hamptons’ most celebrated chefs in a once-in-a-lifetime evening of fine dining with Event Chair Florence Fabricant, New York Times Food & Wine writer, and Guild Hall Trustee and Academy of the Arts member.

Guests will be dazzled by the breadth of culinary talent, and the all-star lineup of chefs from the finest Hamptons kitchens will fill the night with locally sourced signature dishes matched with exceptional wines and craft cocktails. From the curated cocktail hour with multiple hors d’oeuvres through the 6-course pairing dinner and delicious desserts, Chefs of the Hamptons is always a highlight of the event season and the perfect way to kick off the summer.

Participating chefs include Bob Abrams of Calissa, Carol Becker of William Greenberg Desserts, Matty Boudreau of Sute Kitchen, Miguel Reyes Castillo of K PASA, Philippe Corbet of Lulu Kitchen & Bar, Scott Kampf of Union Sushi & Steak, Chris Park of Kissaki Omakase, Terri Novak of Flora, Dane Sayles of EHP Resort & Marina, and Gail Watson of GW Micro Bakery + Kitchen.

A portion of ticket proceeds will benefit 501(c)(3) organizations Little Flower Children and Family Services of New York and All For The East End (AFTEE), which raises funds that are available through a grant process to support the work of non-profit organizations of the East End, as well as Guild Hall.

Proof of vaccine or negative PCR COVID-19 test no more than 72 hours in advance required for attendance.

Current COVID-19 guidelines can be found here.

  • Florence Fabricant

    Florence Fabricant, a food and wine writer for the New York Times, contributes the weekly Front Burner and Off the Menu columns, is a member of the wine panel and writes the pairings column for the wine tastings. She frequently writes features that appear in the Food section and also covers food and travel elsewhere in the Times. She has written 13 cookbooks. This spring, her latest, The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton" to celebrate the 125th anniversary of LVIS was published by Rizzoli. Other books include Wine with Food, based on the New York Times pairings columns and written with Eric Asimov and The City Harvest Cookbook, both published by Rizzoli. She actually began her career as a food writer in East Hampton, contributing the column In Season to the East Hampton Star. A Phi Beta Kappa graduate of Smith College, she has an M.A. in French from New York University Graduate School of Arts and Sciences. She holds L’Ordre National du Mérite from the French government, is on the Board of Trustees of Guild Hall in East Hampton, N.Y., and is a member of Who’s Who of Food and Beverage in America. (New York, NY). She and her husband, Richard, a retired lawyer, live in Manhattan and East Hampton, N.Y. They have two children and two grandchildren. 


Dan’s Chefs of the Hamptons is sponsored by Guild Hall, Schneps Media, London Jewelers, La Croix, Corona Extra, and Blue Moon.

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