Chef Bob Spiegel

Chef Bob Spiegel has nothing against conventional catering. Since the launch of Pinch Food Design in June 2011, it’s just not what he does. His culinary focus began to evolve as he became more and more interested, or as he puts it, “obsessed,” with miniaturizing dishes into passed hors d’oeuvres.

Rather than recreating a restaurant dining experience at a catered event, Bob embraces what he simply calls, “party food.” He's excited about broadening the definition of catering and entertaining, making parties feel more alive. He's looking at every aspect of an event with a new lens and the results are conversational, delicious, clever, innovative, and much more interactive than the standard catered party. New Yorkers are ready for Pinch's party food revolution.