"My life is a party," says event planner Christopher Robbins of Robbins Wolfe Eventeurs, and you believe him. If you could bottle his energy and sell it you'd make a mint. As he says, a party is like theater, and he knows how to play the part of master of ceremonies. With a list of clients which reads like a social register, Christopher Robbins and partners Paula and Ken Wolfe have catered to the likes of Uma Thurman, Annette and Matt Lauer (having done both of their weddings), Goldie Hawn and Kurt Russell, Jennifer Lopez, Giorgio Armani, Vera Wang, Ralph Lauren, Bob Iger, Carl Ichan, Nina Griscom and Anne Hearst. They were also the caterer featured on "Queer Eye For The Straight Guy" appearing in its Emmy award winning episode.

Robbins catering career began with a casual conversation at his locker in high school in Maine. "A girl said 'you seem like a nice guy, why don't you come waiter at this party?'" and that launched his first experience in the industry in 1979. His roots extended to the East End where he attended Southampton College and worked with Bob Wolford's catering company located where Twice Upon A Bagel now resides. Learning all aspects of the business, he rose to production chef then stayed when Henry Lambert took over the company.

The symbiotic relationship with Ken and Paula Wolfe began when Robbins was a regular at their East Hampton restaurant, House, on Toilsome Lane and admired their innovation. "They were grilling fish with basil mayonnaise in 1980 when others were serving shrimp cocktail," remembers Robbins. One fateful Fourth of July weekend their chef flipped out and left and Robbins rode in to save the day, lending them chefs from his catering company to get them through the weekend. They became good friends and Robbins even married his wife on their property.

The Wolfe's left the restaurant and had created a gourmet peanut butter company which was doing very well but decided ultimately they wanted to be in a more people oriented food business. Opportunity knocked when Lambert was selling his company with its gourmet pasta and sauces to go to Contadina, and Robbins at age 25 stepped in to take over the catering business from him. "It was no problem finding clients," says Robbins who grew with the company. It is a testament to their collective skills that they still have their original clients from 1981, actually catering a cocktail party for one of them this weekend.

In the late 80's they bought out their original fourth partner and grew the business to be the largest event firm on the East End with offices in Manhattan, Locust Valley, and a new huge kitchen in a barn on Butter Lane as well as the concession at the Bridgehampton Tennis & Surf Club. While they service the tri-state area Robbins Wolfe has extended as far as Washington DC for a law office opening and an event in Philadelphia. "Once you can travel to the Hamptons you can go everywhere," says Robbins who could use his own corporate jet to get around. "I'm still waiting for that gift," he laughs.

Their largest event is the Hampton Classic where they will feed 6,000 people and provide drinks for 8,000 to 10,000. It's hard to imagine not panicking at the thought of a seated dinner for 1400 like at the Mt. Sinai Crystal Ball or the large annual Southampton Hospital benefit, but a core year round staff of 50 augmented by local summer help keeps things running smoothly. The company has coined the term "eventeur" to describe their services which have run from finding mermaids for the swimming pool (before mermaids were "in" as Robbins notes) to researching authentic Moroccan recipes for a maharaja tented rehearsal dinner. They handle everything from locations to lighting to music, photography and security, their motto being "just add guests."

While most problems are avoided by experience and organization or "a quick trip to King Kullen" Robbins says, there is always Mother Nature to contend with, and she can't be bought. That's when Robbins kicks into high gear, putting on his party face and assuring his client that with the right mood and approach, all the guests will still have a wonderful time. So what is the bane of his existence? "The chaos factor is always about the ice," says Robbins, "There is never enough of it," especially over this summer's 100 degree heat wave. His other foe is traffic so he's learned certain back roads to allow him to cover four or five events on a Saturday night.

With all his experience, what is Christopher Robbins' advice for those who want to entertain? "Don't try to reinvent the wheel. If there is someone who makes it better, let them and concentrate on what you do well whether it's arranging the flowers or setting a beautiful table. Then go to the gourmet shop around the corner." And if you are cooking yourself, he recommends making the dish on a trial run to get it right before serving others.

When working with clients, he finds that some have very definite ideas and others don't. They come to trust his expertise. "That's what I do. I don't pretend to know how to invest in stocks." But his company has become investment worthy, being bought by CulinArt Inc. and expanding into the new Rubin Museum in Manhattan. Luckily his work is still inspiring to him, having recently catered the benefit for Jane Goodall where Sarah McLachlan played at the home of Starbucks founder Howard and Sheri Schultz. "Jane Goodall is one of the most fascinating women I've ever heard in my life," Robbins confesses.

But it is their commitment to sustainable farming of which Robbins is most proud, committing to local farmers and vintners to buy their produce on a volume level to keep their business profitable. "Nobody wants to see the last of the farms turn into a development," and he is putting his money where his clients' collective mouths are, finding that the fresh native produce with a simple preparation is very much in demand on their menus.

At the end of the day after entertaining everyone else, Robbins still enjoys cooking and entertaining at home but with something easy and not fussy like a stew or something on the grill so he can enjoy his guests. Don't get him wrong, though, a great invitation to a restaurant or to someone else's dinner party is most welcome. Just don't mention Winnie The Pooh.