TIMESTAMPS
10:30 a.m. Executing the signature swirl on our Tie-Dye Pizza preservice
11 a.m. First tasting of the day
12 p.m. Greeting lunch guests
2 p.m. Spending time with some VIPs
4 p.m. Making sure the private dining room is perfect
10 p.m. Thanking diners and making sure they had a great time
There’s something incredibly special about bringing Camp Rubirosa to the Hamptons. This community feels like home in so many ways. I spend my mornings in Southampton (at least until Memorial Day), and my business partner, Brian Bedol, is a Sag Harbor local, so this expansion feels deeply personal to both of us. The Hamptons already has such a vibrant food and culture scene, and to be part of that—not just with great food, but with our family’s legacy and sense of tradition—is truly rewarding.
My day starts just before service, around 10:30 a.m. I arrive at Camp Rubirosa and immediately begin walking the space, checking in with the team, and getting a feel for the energy of the day. By 11 a.m., I’m doing my first tasting. This is something I take seriously—it’s not just about quality control; it’s how I stay connected to the kitchen. It grounds me in every detail of what we’re serving.
By noon, lunch service begins, and I make it a point to greet guests as they arrive. That connection is everything to me. Hospitality, at its core, is about making people feel seen and welcomed. I love spending extra time with our regulars and VIPs; those relationships are such an important part of what we’ve built.
In the afternoon, usually around 2 or 3 p.m., I take a moment to reset while still staying in motion. I’m constantly moving; it’s just part of my lifestyle. People always ask how I stay in shape while tasting food all day, and honestly, it comes down to balance and energy. Tasting is essential—it ensures consistency—but it also keeps me inspired.
By 4 p.m., I’m focused on the details that elevate the experience. That might mean making sure our private dining room is absolutely perfect or reviewing the flow of the evening ahead. Every detail matters, especially in a place like the Hamptons where expectations are high.
As the evening unfolds, I’m back on the floor—checking in with guests, thanking them for coming, and making sure every table feels taken care of. That moment of connection, when someone has had an incredible experience, is what it’s all about for me. I’ll often continue that rhythm well into the night, sometimes until 10 p.m., ensuring that everything runs seamlessly.
Through it all, I stay rooted in the values that have defined Rubirosa from the beginning—consistency, quality, and a true family mindset. It’s about honoring the recipes and traditions we’ve built while continuing to evolve in a thoughtful way alongside Brian, whose passion for hospitality is unmatched.
At the end of a long day, my favorite ritual is simple—unwinding with great food and wine, spending time with my 19-year-old “baby,” and maybe watching a little stand-up comedy. It’s those quiet moments that bring everything full circle.
And as for what’s next? We’re open, but intentional. Every new chapter has to feel right, focused on the community, and aligned with who we are. For now, I’m exactly where I want to be—right here, in the Hamptons, doing what I love.
