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.
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.
James T. Brockman III
Chef 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.