For many chefs, the kitchen is more than just a place to cook—it’s home. This rings especially true for Victoria and Robbie, the dynamic duo behind By Two Chefs, a catering and private dining business built on passion, hospitality, and a love for creating unforgettable culinary experiences.
We got the chance to chat with Victoria to learn more about their journey, their commitment to local ingredients, and how their unique approach to private dining has evolved over the years.
From Culinary School to Culinary Soulmates
Victoria’s love for food started young—she always knew she was meant to be in the kitchen. While attending Johnson & Wales University, she met Robby, her now-husband and business partner. Together, they built their careers in the food industry, working in resorts, country clubs, and executive chef positions across the country.
Her resume includes time at SMU, the Cordon Bleu, and Art Institutes, teaching culinary arts and mentoring future chefs. But no matter where life took them, the couple’s passion for food and hospitality remained constant.
The Birth of By Two Chefs
What started as a side hustle quickly turned into something bigger. “People would always ask us to help with events,” Victoria shared. “It started with private chef work, small dinners, and food demos. Eventually, we realized—hey, we should probably make this official!”
In 2003, they took the leap and created By Two Chefs, offering custom menus and private dining experiences. Despite both holding full-time jobs, they continued to grow their business organically, focusing on quality over quantity.
Secret Dinners & Unique Culinary Experiences
One of the most exciting aspects of By Two Chefs is their secret pop-up dinners—an idea born during the pandemic. When restaurants shut down, Victoria and Robby found a way to bring fine dining home.
“We started hosting small, socially distanced dinners in our backyard. Each one had a secret menu—our guests wouldn’t know what they were eating until the night of the event,” Victoria explained.
These intimate, exclusive dining experiences quickly became a hit. Guests loved the element of surprise, the seasonal ingredients, and the chance to experience high-end dining in a relaxed, personal setting.
Beyond pop-ups, the duo also caters unique events, including a private chef experience during the Wells Fargo Championship in Charlotte, where they prepare breakfast, lunch, and dinner for a home hosting a professional golfer.
A Commitment to Local & Sustainable Ingredients
For Victoria and Robby, great food starts with great ingredients. They’ve built strong relationships with local farmers and markets, ensuring that every dish they create is made with fresh, high-quality produce.
“We started as vendors at the Cowtown Farmer’s Market, making chips, salsa, and homemade tortillas. That’s where we really got to know the local farmers,” Victoria shared.
While they emphasize sustainability and supporting small businesses, they also recognize that some ingredients—like truffles or pineapples—aren’t local, but still have a place in their menus. “We balance it,” she said. “We support local as much as possible but also appreciate incredible flavors from around the world.”
Overcoming Challenges & Adapting to Change
Like many small businesses, By Two Chefs faced challenges—especially during COVID. Their ability to pivot and adapt is what kept them going.
“When the farmer’s markets shut down, we focused on pop-up dinners. We’ve always looked at what’s needed and how we can fill the gap while staying true to what we love—hospitality.”
At the heart of their business is a deep commitment to making people feel welcome and creating lasting memories. “That’s what food is all about,” Victoria emphasized.
What’s Next for By Two Chefs?
While they plan to continue their private dining experiences and pop-up dinners, Victoria and Robby are looking to expand their impact—possibly incorporating food-focused travel experiences.
“We take a foodie trip to Italy every couple of years, exploring hidden culinary gems, truffle hunting, and doing cooking classes,” Victoria shared. “We’d love to bring that kind of immersive experience to more people.”
Their passion for authentic, hands-on culinary adventures is what sets them apart, and it’s clear that whatever direction they take, food will always be at the center of it.
Cambro in the Kitchen
No kitchen is complete without the right tools, and Cambro products have been a staple in By Two Chefs’ operation for years.
- Storage Containers: “We use Cambro storage containers for everything—at home, at work, and during events.”
- GoBags®: “These are lifesavers when transporting food to our pop-ups and private events.”
- Insulated Transporters: “We’ve had our Cambro transporter since 2006, and it’s still going strong.”
- Pro Cart Ultra®: “This thing is magic—keeping food hot on top and cold on the bottom. It’s perfect for outdoor dinners and events.”
By Two Chefs is more than just a catering business—it’s a labor of love, a celebration of food, and a commitment to creating unforgettable experiences.
Whether it’s an intimate pop-up dinner, a private event, or a large-scale catering job, Victoria and Robby bring passion, expertise, and a deep respect for ingredients to every dish they create.
Author: Felix Bazgan is the Director of Digital Marketing at Cambro.
