M: (310) 270.3065 | peter@petergobin.com
This service is likely our claim to fame. I provide for you and your guests the finest of fine dining experiences in the comfort of your own home. I arrive at your kitchen with all the tools and ingredients to prepare the menu that we have designed together. I provide as many servers as are required to provide personal, relaxed service for all of your guests. I introduce the courses and explain the beverage pairings that my sommelier has selected. We tidy your kitchen prior to leaving so that all that remains are the accolades of your guests. Please take a moment to read my reviews & testimonials to get a better sense of the private dining experiences I offer.
One of the most popular services I offer is the service to new and expecting moms. I provide healthy, homemade meals for mom and baby. You can choose organic vegetables and meats that you know you and your baby enjoy while having everything made fresh in your home. All of my vegetables are cooked in the vegetable’s own juice thereby making them healthier and more flavorful without additives or flavor enhancers. If you're an expecting mother I can work with your nutritionist, doctor or midwife to provide you with the nutrition you need in ways that will keep you happy and satisfied. After your baby is born you’ll want to spend all your time together and not in the kitchen, especially if you have a toddler or older children that need your time too. This service frees you up to spend as much time as you like with your family while assuring that you’re providing them with the best nutrition possible.
Click here to see the March Menu.
Please contact me for pricing information and an initial consultation.
Cook her dinner! In this upcoming class we will cover basic yet impressive cooking techniques that are bound to flatter. I will help you create a romantic dinner for two that will make her swoon and keep you looking like a pro in the kitchen. You don’t need a fancy kitchen, expensive pans or a dining room set to make this work. Throw out the empty beer cans and stop storing food on plates in the fridge.
If you’d like to enroll in this class, please contact me and I’ll send you the details.
HINT: to get the most out of this class you should bring as much information as you can about what she likes to eat so we can design personalized menus that are certain to impress.
Have you ever noticed the difference between the price of chicken parts and whole chickens? These days with meat prices rising as fast as they are you should. Most meats that you buy in large cuts will be cheaper than their individual parts already broken down. The trick is learning how to disassemble the larger cuts and what to do with all the parts so as not to create waste. Is may also be easier to find more natural food for yourself and your family if you are able to buy it intact. Some purveyors only sell that way.
In our Spring 2009 class, we will talk about purveyors who sell to the public, pricing and required quantities, storage and preservation of large meats, and cooking techniques to make the most of your purchase. Look for information about this class here at petergobin.com in the coming weeks.
If you'd like to enroll in this class, please contact me and I’ll send you the details.
I’d like to tell you a bit about my evolution as a private chef. I have loved feeding people for as long as I can recall. I have also loved to educate and inspire, to instruct people through new and amazing experiences. I have always felt that these experiences should bring about a change in the way we see things. They should change how we feel about the everyday mundane necessities. Eating, for example, is a basic need, but something that I experienced early in life as a pleasure not to be squandered. I was fortunate to be surrounded by people who fostered this same attitude. It was through these people that I became intensely involved in food and experienced my first eggplant, my first perfect tomato, my first sushi and eventually my first caviar, foie gras and oyster.
I was pursuing a degree in English when I began my career in restaurants. I worked first in the front-of-house as a waiter and bartender. After several years of exposure to the unique culture of restaurant life through these positions, I ventured behind the scenes and into the kitchen at age 22. Struck by an initial obsession with pastry, I took a job as pastry chef at a small restaurant in my native Providence, Rhode Island.
Before long, I turned my attention to savory fare and began working at Al Forno Restaurant, also in Providence, to start my first formal training in the kitchen with Chefs George Germon and Johanne Killeen. From Al Forno I migrated to the restaurant New Rivers to train with Chef Bruce Tillinghast, who himself had been instructed in purist French technique at Madeleine Kamman’s school, Modern Gourmet.
Long an admirer of the Los Angeles landmark establishment Patina, having drawn copious inspiration from the pages of its much circulated cookbook, I became determined to one day train in its kitchen. In 2002, I made the critical move to Los Angeles, where I obtained a coveted position at the high-profile restaurant, initially as a vegetable cook for Chef de Cuisine Eric Greenspan. When Patina moved downtown to the newly built Walt Disney Concert Hall, I was promoted to meat/fish chef and ultimately Sous Chef under Theo Shoenagger, an acclaimed Italian Chef from Northern Italy.
A year and a half later, Eric Greenspan invited me to accompany him to his new venue, Meson G, voted “Los Angeles’ Sexiest Restaurant 2005” by Angeleno Magazine. Another year later, I was recruited by Kor Hotel Group for the position of Executive Chef at the newly opened bistro in the Chamberlain West Hollywood Hotel. There my passion for French cuisine found full expression in a supportive, creative and intellectual environment.
My interest in beer flourished as I began to realize the untapped resource for fine pairings that existed within Belgian brews. I orchestrated some exceptional pairing events and began to see my true interest taking shape. Once again, I longed to educate.
Throughout my time in Los Angeles, I cultivated a private dining clientele, creating close relationships with my clients , by catering to their fine dining needs on an on-call basis. Most of my events were for groups of six or eight people, though I have done parties as small as two and as large as 150.
Now I turn my attention to the culinary renaissance in New England. I want to be a cornerstone of the culinary revitalization of my home. I want people to enjoy food again, everyday, in their homes. In short, I have returned home from California for you. I have come here with every intention of making your daily dining extraordinary. I bring an innate passion for food and years of experience in fine dining to your home. I promise an experience unlike any other with unmatched class, refinement and accessibility.