Art of Eating

Specialties

Experts in the «Art of the Party», Art of Eating is known for it’s flair in pulling together the many details involved in designing a wedding, special event or corporate function. Taking full advantage of the surrounding land and sea, we pride ourselves on sourcing ingredients locally.

You will not find a caterer more passionate and committed to the quality of ingredients, from the olive oils and garden fresh herbs to a locally baked wedding cake with exceptional coffees. No event is too large or too intimate, no theme is off limits and no menu too challenging – we will rise to the occasion to make the vision for your day a reality.

History

Established in 1986.

Husband and wife team Cheryl Stair & John Kowalenko created Art of Eating. They began in small gourmet cafes on Shelter Island & in Sag Harbor, eventually growing their business to full-​service catering that includes wedding & event planning with over 60 Long Island event locations to offer their clients.

They are headquartered in the heart of the Hamptons and continue to surpass guests expectations by delivering the quality and service that the elite partygoers from the East End to New York City demand.

The company actively supports the community by donating their services throughout the year which suggests that the recipe for success includes a heaping portion of goodwill. They continue their culinary journey into their 30^th year, maintaining their love of food and service with much appreciation for their surroundings, clients, family and staff.

Meet the Business Owner

Cheryl S.

Business Owner

Executive Chef Cheryl Stair is arguably one of the most talented female chefs on the East End of Long Island. Her love for International cuisine helps inspire her diverse menus that borrow flavors from all over the world and blends them with the local bounty.

Cheryl’s commitment to the local farmers, foragers, fisherman and their ingredients is evident in all the dishes she creates. Local produce is hand picked from the farms while herbs and edible flowers come from her own gardens to help season and garnish her dishes. She happily serves on the board of directors for Slow Food East End dedicating her time toward the future of food on Long Island and truly believes in the Slow Food Philosophy «A better, cleaner and fairer world begins with what we put on our plates — and our daily choices determine the future of the environment, economy and society.»