Chris Tonti, Executive Chef of Robbins Wolfe Eventeurs, joined the company in 2015, bringing with him an impressive background of experience from restaurants in the D.C. area and Florida. He initially joined Robbins Wolfe as Executive Chef at the Ocean Resort at Bath and Tennis in Westhampton. Chris quickly climbed the ranks and within a year rose to his current position and became the culinary mastermind for the Robbins Wolfe brand. During his prospering career with Robbins Wolfe, alongside Ken Wolfe and Christopher Robbins, Chris has had the honor of cooking for some of today’s most prominent institutions, politicians, luxury goods designers, actors and music artists. Expanding on the already refined food and expertise of the Robbins Wolfe brand, Chris puts heavy emphasis on food not only being local and fresh but also prepared and served flawlessly. Most summer weekends you can find him meticulously inspecting and hand-picking produce at the local farm stands of the Hamptons or North Fork. And it doesn’t stop at the produce – almost all the ingredients in his dishes is locally sourced. Beyond flavor, Chris heightens the dining experience with imaginative plate designs and wild pops of color to create dishes that are as equally beautiful as they are delicious. Propelled by passion and attention to detail, Chris is most at home when he is working long hours in his kitchen making sure every aspect of the culinary program is performing at its peak. For Chris, his staff is his family, and the kitchen is his home.