STARR BOGGS

BOGGS--Starr, the iconic chef restaurateur, whose four decades of eponymous restaurants were the most sought after dining experience in the Hamptons, passed away on March 30th at the age of 70, barely a month after selling his final restaurant. Starr was remembered this week by friends and family as the consummate chef, owner and friend whose skills in the kitchen were equally matched by his kindness and generosity to his patrons, staff and community. Ralph Starr Boggs was born on November 9th, 1951 in Onancock, VA to Ralph and Betty Boggs and grew up on the family farm in Onancock. Dinners were prepared with products that were grown and raised on the farm, or gathered from the nearby Chesapeake Bay. His grandmother, Reaston Boggs, taught him to cook and appreciate the quality of fresh local ingredients. A superb athlete and an honors student, Starr attended the prestigious college of William and Mary in Williamsburg, VA where he played football until a knee injury sidelined his career. Although he never attended culinary school, it was in Williamsburg that he became interested in a career in the restaurant business, and took a job in the kitchen of the historic Williamsburg Inn. After college he worked in restaurants in Virginia, Florida and Nantucket before landing a job as head chef at the restaurant at the Inn of Quogue in 1981 at the young age of 29. A year later, he partnered with the Inn at Quogues owner, Susan McAllister, to open the Patio Restaurant in Westhampton Beach. The first review of the new restaurant by longtime Newsday food critic Peter Gianotti was a simple "shining" and Gianotti remained a fan of Starr throughout his career giving him the top 4- star rating in each iteration. Starr was a superb golfer and loved fishing, boating, music and fine wine. Starr Boggs is survived by his brother Joe and his wife Kathy and their children Ryan, Tucker and Brooke Martin, and a sister Odell Bundick and her son Russ, all of Virginia. "Starr had a philosophy about food: you buy the best ingredients and you take care of them when you cook them," said Frank Lucas, the longtime Starr Boggs chef de cuisine and friend. With his staff, he expected them to work hard and to care. You have to care, not just show up. He did and so did they; and he loved them and respected them for it, and they loved him and respected him also. A Memorial Service is scheduled for April 26th at 11am at St. Marks Episcopal Church in Westhampton Beach.