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A Day in the Life with Chef Meg Huylo

By Jessica Soffer | August 4, 2018 | People

See how the Hamptons' hottest farm-to-table dinner chef, Meg Huylo, preps for an event: in the fields, on the docks, in the kitchen.


6AM: I curate intimate dining experiences in clients’ homes (, so on the day of an event I walk on Long Beach, a soy cortado from SagTown ( in hand. I keep maple syrup in my purse.

8AM: Good Water Farms ( for microgreens. We eat as much with our eyes as our mouths. Brendan [Davison] has the most beautiful (and flavorful!) goods. The ‘feisty pea’ and its ribbon tendrils add great height to my dishes. Amaranth gives a bold magenta pop.

10AM: Cavaniola’s ( for a truffly Pecorino Romano, an ashy soft goat, Kalamata and Cerignola olives, prosciutto, finocchiona (salami) and liverwurst. I do bread from Carissa’s (, Peconic Preserves’ ( black-pepper fig jam and East End Apiaries’ ( honey. I add Marcona almonds and dried figs and apricots.

balsam-farms.jpgBright farm stand tomatoes at Balsam Farms

NOON: Balsam ( or Bhumi Farms ( and Amber Waves (, where I’ve spent the last summers working their fields and cheffing dinners. I’m particular about how the vegetables I use are grown, and they do it best. In summer I always put raw, leafy greens on the menu, usually my 10-herb salad: a mix of baby greens with shaved cucumber or zucchini ribbons, lemon-miso dressing and a toasted seed crumble or herbed breadcrumbs.

1PM: Missi Flowers (@missiflowers) for edible flowers. She does the best arrangements. Her field is a place I go to center myself and come back into nature.

2:30PM: I head to the docks for fish—striped bass or sea bass, hake, weakfish, monkfish, even bluefish if I know my client is willing to eat outside the box. They’re sustainable and seasonal, and I like to introduce my clients to foods off the beaten path.

bhumi-farms.jpgA table set for a private dinner at Bhumi Farms

3PM: Elyse [Kluber] of Saltwater Scripts ( meets me in town to deliver her beautiful hand-painted menus.

4PM: I spend the rest of the day in my client’s kitchen, cooking. A vital part of my job is bringing awareness to how food makes us feel. I like to serve food that leaves us comforted and satisfied, but not stuffed, which is especially important in the summer months.

7PM: The communal table is set, candles are lit, food is ready. It’s a time to connect with friends, the environment and summer’s incredible bounty.