With a plethora of information available today in the digital landscape, people head to the Internet to find out how to find the best brands and hire top quality service. In the world of catering, the name Robbins Wolfe has become synonymous with the very best in event catering.
There are multiple reasons why we selected Robbins Wolfe as one of our top choices this summer for catered events and the company’s history gives you a peek into what makes them shine like a star in a crowded and competitive field.
Robbins Wolfe Eventeurs was founded in 1987 and has been a leading force in creative fine dining and entertaining ever since. Over the last three decades, their client roster in the Hamptons is unparalleled and has included some of the most well-known events. The A-List has called, and called often: Boys Harbor’s Fireworks Spectacular; the unforgettable Prince, Billy Joel and Tom Petty concerts at Hampton Social at Ross; Guild Hall’s and Southampton Hospital’s Summer Galas; The Hampton Classic Horseshow-the Official VIP Caterer since 1995; The Southampton Fresh Air Home’s American Picnic; The Southampton Animal Shelter Foundation’s Unconditional Love Gala; and the list goes on and on, including high social celebrations and celebrity weddings from “South” to “East” [Hampton] and on every road and avenue in between.
Most significantly, Robbins Wolfe has been the exclusive caterer at The Bridgehampton Tennis and Surf Club, since 2003. No other caterer/event planner can boast such a tenure at the private club. The sheer number of spectacular weddings and lavish private events is shared only with the club’s aesthetic beauty sitting high atop the dune, overlooking the ocean. Clients far and wide have praised and heralded the dynamic duo for over 15 years.
Robbins Wolfe continues to lead the industry, and their experience will bring your event, like many before, to “Best Summer Party” status.
And don’t forget, in the off-season, the parties continue throughout the tri-state and in Manhattan.
Social Life Magazine written by: Cecelia Bloom