Karina is passionate about great food. She has worked in private homes and aboard luxury sailing yachts for over 12 years of continuous travel; she has lived and cooked in the UK, Europe, Mediterranean, Caribbean and the east coast of America. Karina designs and prepares light, healthy innovative dishes using the freshest ingredients available. She specializes in Mediterranean, Asian, Fusion, authentic Italian, and is accomplished in catering for vegetarian, vegan and many “free-from” diets as well as target-specific diets. She is knowledgeable in food nutrition values, has a keen interest in super-foods, makes her own herb and spice blends, cereals and energy bars and is constantly seeking healthy alternative ingredients that maximize flavor and minimize high fat and sugar content, yet maintain the balance that comes with great tasting food.

An Australian-born farmer’s daughter, Karina grew up in the kitchen and garden and is passionate about locally-sourced seasonal produce—not only for its superior taste and quality also for the higher nutrient value which is the direct result achieved by small, environmentally conscience local farmers.

Karina has recently married and is very happy to call Boston, Massachusetts home.

My name is Christopher Wear and for the better part of the past thirty years, my life has revolved around the love of food and cooking. I started as a dishwasher and prep cook in a small French restaurant in upstate NY at the age of 10 and just kept going. I have traveled and cooked in a multitude of different restaurants and private settings all over the USA and the Caribbean. Over the years, my guests have been some of the most famous and influential people in the world.

I am a graduate of the Culinary Institute of America, whose most recent experiences have been as manager and chef of a private estate and as chef aboard private yachts.  My focus and goal is to create meals that are not only pleasing to the eye and palette, but also fulfill dietary and nutritional needs.  I take particular pleasure in producing dishes that display the harvest of the season, using the freshest of local ingredients.

In the role of estate manager, I utilized my firsthand knowledge of mechanical contracting and construction, as well as, years of experience in the proper use and maintenance of machinery and tools. As a proactive, resourceful self starter and former proprietor of two catering companies, I employ the skills necessary for the effective organization and management of staff, resources and time, in order to operate a successful and efficient estate and/or business operation.

Having relocated from Florida this autumn, in order to be closer to family, I am currently looking for a new position as private chef and/or estate manager.  Although food is my true passion and forte, I am open to and welcome additional responsibilities.

William Crutchley grew up in the coastal town of Elizabeth City, North Carolina. He began working in restaurants at the age of 15. After graduating from high school, William moved to Greensboro, NC –working for the next two years in an upscale restaurant/bistro. He moved to Atlanta, Georgia to attend culinary school at the Art Institute of Atlanta. He excelled in the AIA’s international culinary arts program. During his first year of school he worked a variety of cooking jobs to expand his culinary repertoire. In the middle of his schooling, he was asked by the Swissotel Atlanta to be their head garde manger chef. Two and a half years later, William was solicited by a French auberge to cook for a summer in their one star restaurant. He agreed. This encounter was an eye opener for William and he soaked up every learning opportunity that the experience had to offer. He worked for three months in the auberge and spent an additional month and a half in England –working as a personal chef as well as in a gastropub.

William came back to the U.S. and moved to New York to take on a position for two years at the Drake Hotel as chef de partie. Realizing his strength in banquet cooking, he went on to work as a temporary catering chef with a number of catering companies while attending Baruch College for journalism. During this period, he also consulted with a number of restaurants and businesses -improving their menus, lowering their food costs and improving the day-to-day workings of their foodservice operations. William continues to consult with businesses in the foodservice industry.

After college, William desired to work in 4 star restaurants. He was hired to work at Le Cirque as the poissoner during their busy season. Once the busy season was over, he was asked to stay on and one day become sous chef. William declined the offer and went on to work at Le Bernardin. William worked the summer and finished out the busy season at Le Bernardin. To strengthen his skills in the pastry arts, William took a job as the pastry production chef at Payard, arguably the best pastry shop in the United States.

William then became the Private Chef of Dr. Sydney Coleman. During his tenure, he prepared a large number of dinner parties and managed Coleman’s household staff. One and a half years later, William was asked by the owner of Paris Commune to assist in revamping the restaurant. He joined the team and greatly improved the workings of the restaurant. He went on to test/create recipes for “The Big Book of Southern Italian Food & Wine” cookbook with renowned food writer, Arthur Schwartz.

William is currently working with Remy/Cointreau as chef consultant/food writer for their premium cognac brand, Louis XIII and restaurant consulting.

I started my career at the tender age of 14 as an apprentice to a Maitre Cusine en France (Master Chef of France) Robert Greault of the 4 Star La Colline in Washington DC. Food has always been the greatest passion and love of my life. In fact, by the age of 10 I already had a natural affinity to the profession.

In this profession my mentors and fellow culinarians have molded and guided my career path. I have developed a true understanding of guest expectations and learned the stages of true hospitality and freedom to imagine. All the mentors and chefs throughout my career have inspired me with their vision and passion, how to taste and see everything through the guests eyes while always thinking about the total guest experience. Cooking and dining is a very complex, yet satisfying profession. I need to think creatively, rely upon the knowledge I have gained over the years and work with my hands, the results of which nurture and please my guests. This is what is gratifying to me. I have been honored and awarded many achievements in my career, from being the first American born of Indian descent to travel back to India and lead the prestigious 5 Star Oberoi Hotel in New Delhi, having a chef de partie position at the 2 Star Michelin restaurant Michel Rostang and building and opening 4 hotels and restaurants, but as a private chef I get to bring my achievements to a very personable level.

My approach to food in restrained, yet intense and memorable because I have an ability to spotlight and juxtapose inherent flavors. Living here in the Hamptons and being surrounded by the many farms and artisans who honor and cherish food and the lifestyle of organic dining is really special. I have developed a wonderful relationship with over 30 different artisans in this region to truly bring ‘farm to table” to the family. I am inspired by the variety and quality of the local produce and seafood found throughout the Long Island region. My culinary style is inspired by the principle of “Terroir”. My concept of Terroir Cuisine embraces a sense of place that includes not only the highest quality, fresh, local, Earth based ingredients, but also expresses the spirit, history and current culture of this place. I am a chef who is partial to only the freshest and purest of organic produce and my menus emphasize simplicity. If there are three or four ingredients on a plate, I want you to be able to taste them all, allowing the freshness and quality of each one to speak for itself.

Cuisine of the moment, cuisine natural, and cuisine inspiration are the 3 pillars to my philosophy. As a private chef I revel in the energy of a kitchen where each day begins as a blank canvas for my artistry. Eating and dining well has always been important to me and I strive to teach that importance to the home and its guests. My passion, dedication and quest for excellence define the smiles on my guests’ faces. This is what brings pleasure to me.