Chef Paige Gilbert.

Why I started Partum Events.

I’m Paige Gilbert. I run Partum Events out of Newport, Rhode Island. I cook in-home dinners, brunches, hors d’oeuvres receptions, and stationed events across Rhode Island, Cape Cod, and the Boston metro. Three to seven courses. Plated, family-style, or stationed. No two menus the same.

I started Partum Events because I wanted to cook the way I think food should be experienced. Personal, intentional, built around the people at the table. I didn’t want to cook from a banquet menu or a templated tasting list. I wanted every dinner to be its own dinner.

The dinners that stay with people aren’t the ones where the food was fancy. They’re the ones where the night felt designed for them. The bride who’d been on a burrata kick that summer got the burrata. The dad who orders scallops every time he goes out got the scallops, with brown butter and flaky sea salt. The friend with a celiac diagnosis didn’t end up with a fruit plate while everyone else ate. That kind of attention is the whole job.

Three principles. Every menu.

Personal, not templated. Every menu starts with a conversation about who’s at the table and what the night actually means. The dinner gets built around your guests, not pulled from a fixed tasting list.

Local where it matters. Newport Seafood for the fish and shellfish. Aquidneck Meat for the lamb, beef, and pork. Clements for produce. Narragansett Creamery for the cheese and butter. Provençal Bakery for the bread. Schartner Farms in Exeter for berries and sweet corn when they hit. Local farms in Tiverton and Little Compton for heirloom tomatoes and stone fruit. The menu reflects what’s peaking the week of your dinner.

Seasonal, not year-round. A scallop in October isn’t the same scallop in June. Heirloom tomatoes in late August aren’t the same as the year-round greenhouse ones. The menu rotates by season because the ingredients do. Spring, summer, fall, winter. Each has its own anchor dishes.

Where Chef Paige cooks.

Newport-based. Service area covers all of Rhode Island plus Cape Cod and the Boston metro suburbs. For region-specific notes, see Private Chef Newport, Cape Cod, Boston, Providence, East Greenwich, or Rhode Island statewide.

For meal prep specifically, the radius is tighter. Newport area through Providence only. See the meal prep page.

Booked repeatedly.

5-star across 51+ verified reviews on Thumbtack. Repeat clients in Newport, Providence, Cape Cod, and the Boston suburbs. Newport summer weekends booked consistently since 2023. Family-rental hosts, wedding-weekend planners, and corporate clients come back year after year for the same milestone weekends. Several meal-prep clients have been weekly for over a year.