Welcome

About Us

       Cheffe Colette and Cheffe Pamela opened their first restaurant, The Inn Spot in Quogue in 1999. It quickly became a destination for foodies. After five years the partners decided to expand, and found the perfect waterfront location in Hampton Bays. The Inn Spot On The Bay was born.

       Cheffe Colette, owner and executive chef of The Inn Spot On The Bay, was born and raised in Ireland, and arrived in America in her early 20's. She jumped right into the restaurant business. It was obvious that she had a culinary gift. It wasn't long before Cheffe Colette started her own off premise catering business, and quickly garnered a loyal following of clients. Cheffe Colette still offers off premise catering from The Inn Spot On The Bay, and services anywhere from the Hamptons to Manhattan. But, in order to showcase the natural beauty that surrounds their restaurant, catered events are regularly hosted on the spectacular waterfront lawn of The Inn Spot On The Bay. Cheffe Colette is the Hampton's first Platinum Chef. She won the title in a fierce battery of cook offs, at the Hampton's Food and Wine Festival, which was sponsored in part by the New York Times and American Express. And if the thrill of victory and title weren't enough, the grand prize was a first class trip to Tahiti. Some great recipes and ideas came from that trip, and made their way onto the dinner menu.

       Cheffe Pamela, co-owner of The Inn Spot On The Bay, is true local born at Southampton hospital, and well connected to Hampton's history. After international traveling and exploring, Cheffe Pamela's love of the water and the beauty of the Hamptons brought her home. Fishing has long been her favorite hobby, and now she has taken it to the next level. Cheffe Pamela is now a U.S.Coast Guard licensed Captain. The local waters have some of the best seafood in the world. So now Captain Pamela can take customers out for a sightseeing cruise or to catch their own dinner. It doesn't get any fresher than that!

       The Inn Spot On The Bay serves breakfast, lunch and dinner. The cheffes take turns at the stove, Cheffe Pamela is at the helm for breakfast & lunch, and then Cheffe Colette takes over for dinner. Part of the appeal, and what has made The Inn Spot so successful, is the fact that everything is made from scratch. The cheffes mantra is to use as much local produce and fare as possible. There are herbs, heirloom tomatoes and vegetables planted all around the restaurant property. The blueberries, rhubarb, quince and many other goodies come from Cheffe Pamela's family garden a few blocks away.

       The Cheffe's latest collaboration is their first cookbook, titled "Spot On Cooking" - a combination of inspired recipes, travel stories and great photos.