Food and Co. has been catering to New York and the Hamptons for the past 15 years.
Whether you're planning a wedding for 200 or a small intimate dinner amongst friends and family, the dedication to detail, service and quality of ingredients which our team will bring to your event is what makes Food and Co. so successful and unique.
Stacie PierceCo-Owner/ChefStacie dedicated her early career (12 years to be exact) as a pastry chef for some of New York's top restaurants (Union Square Café, Gotham Bar and Grill and March to name a few). Her love for the area began twenty years ago when she would weekend here and begin her early weekend mornings hunting and gathering the best local ingredients from farm stands to cook her weekend meals. It became evident that living in New York City full time was no longer where her heart was and that creating dinner parties and cherished moments for friends was.
Stacie began catering small affairs for a few select clients to becoming a sought after private chef to the Hampton Elite. It became evident that cooking and setting a stage for the evening was her passion.
Since then and many parties later is what led her and her partner, longtime friend and colleague Eric Miller in obtaining Food & Co. "Although we are constantly updating and looking to improve we also have kept the heart and soul of the company, the staff. You will see many familiar faces and people who have worked for the company for over 10 years. This we believe is the greatest compliment a company can have when staff stays with you."
Eric Millerco-owner FOOD & CO.Eric brings food and party savvy to the mix as an accomplished chef and owner of Cavo, Astoria's premier café and lounge featuring modern Mediterranean cuisine and one of the city's most dramatic outdoor gardens. An experienced chef and restaurateur since the 1990s, prior to opening Cavo, Miller owned a series of Upper East Side restaurants in Manhattan including City Café, Chianti, where he hired Scott Conant as chef, and Tavola, with Mark Strausman head of the kitchen. Before venturing on his own, he worked at the Parker Meridien's Maurice with Christian Delouvrier. A graduate of the Culinary Institute of America, and a Long Island native from Great Neck, Miller is no newcomer to the resort marketplace. His first jobs were in Aspen at Charlemagne Restaurant and in Sag Harbor at The Long Wharf and Carol's. Today, Miller splits his time between Cavo and FOOD & CO. where he can be seen delivering on a long-standing reputation for year-round, first-class and large-scale receptions and events in the Hamptons.
Doreen DiSunno:Event coordinator.
Event coordinator Doreen DiSunno applies her creative perspective to stage beautiful looking, and beautifully run, parties at FOOD & CO.
From working up tailored menus with chef to scouting locations and proposing table-top concepts, DiSunno tailors ideas to each host's style and budget. She derives a great deal of satisfaction in personalizing plans but also managing them like clock-work whether they be for a wedding reception, a cocktail party or a grand-scale gala.
Amagansett-born DiSunno's first experience in food service was as a teenager working at the cheese counter of the iconic Farmer's Market. There, she enjoyed learning the likes and dislikes of discerning customers to enable fitting recommendations. After graduating in graphic design from The School of Design at Mount Ida College in Newton, Massachusetts, DiSunno deepened her sense of service and style entering the fashion retail and merchandising industry. She worked with the family-owned Coach business in Amagansett before opening their Boston store; and managed the stylish Bridgehampton shop, Waves, for ten years.
Since 2000, DiSunno has directed hundreds of events for local and visiting Hamptonites. Favorable feedback on service and teamwork has helped build the reputation of FOOD & CO. for year-round, first-class events in the Hamptons.
James T. Brockman III
Chef de Cuisine
Chef de Cuisine James T. Brockman III, takes pride in catering parties that FOOD & CO. clients are proud to host. His preparations behind-the-scenes are at the heart of Hamptons' hospitality.
Fluent in cuisines from Cajun to Continental, the Texan-born chef began earning his kitchen stripes 30 years ago. In his grandmother's Austin restaurant, a popular dining spot for state capital officials, Brockman first learned to cook home-style meals. After establishing his own restaurant, serving Cajun gumbo, catfish and frog's legs, his appetite for learning more about food prompted new stints. As garde manger at "the dean" of Austin restaurants, Jeffrey's, Brockman honed his repertoire for sophisticated diners with hors d'oeuvres and salads made of exotic ingredients and presented beautifully. As chef de cuisine and pastry chef at Fonda San Miguel, one of the finest interior Mexican restaurants in America, Brockman cooked authentic Mexican. Following studies at the French Culinary Institute, in 2001, Brockman moved to New York. Working as chef at the Upper West Side restaurant, Good Enough To Eat, Brockman felt at home preparing traditional, American comfort food. Then, he discovered the Hamptons.
In the Hamptons with FOOD & CO. since 2005, Brockman continues to cook delicious food and uphold a reputation for catering year-round, first-class events in the Hamptons.
