Matthew Robbins Sweet Paul Weddings celebrates the sweet moments in life. A wedding is about more than just a singular, defining event. It’s the beginning of an exciting new union and a lifetime of shared moments.  We celebrate weddings along with the beautiful details that make life together extraordinary.

Our first annual issue was launched in January 2017.



Matthew Robbins runs the New York–based events design and planning firm Matthew Robbins Design with his partner Luis Otoya. His firm designs and plans events all over the world. Matthew has been a contributing editor for Martha Stewart Weddings Magazine for over 15 years as well as a contributing editor for Flower Magazine and Sweet Paul Magazine. He regularly contributes to various publications including InStyle, New York Weddings, O Magazine, Better Homes and Gardens, Food and Wine Magazine and Martha Stewart Living. He’s a contributor to many online publications such as Huffington Post, Style Me Pretty and StyleList. He also contributes regularly to the Martha Stewart Weddings blog and has been a featured guest on both the Martha Stewart Show, Martha Stewart Living Radio and The Today Show. His first line of tabletop designs debuted in 2013 with a collection of unique vases in collaboration with Teroforma. His first book, Matthew Robbins’ Inspired Weddings was published in 2012 by Stewart, Tabori & Chang. Matthew speaks at many international conferences focused on weddings and events. His most recent travels include speaking engagements and workshops in China, Japan, Guatemala and Germany. Matthew Robbins Design was recently featured on the exclusive Harpers Bazaar list of America’s Top Wedding Planners as well as the Martha Stewart Weddings list of best planning companies. Matthew and Luis recently launched their new company RobbinsOtoya focused on Destination Weddings with a special focus on Central and South America, The Caribbean and Mexico.



Luis Otoya is the owner and founder of the catering and special events company Evento y Cocina in his hometown Cartagena. He has traveled the world sharing his culinary vision of refined and elevated Colombian cuisine. His work and expert advice has been featured in numerous publications throughout South America and beyond, including Jamie Oliver's magazine in the U.K. and Sweet Paul Magazine in the US. Luis recently joined forces with Matthew Robbins in NYC to create RobbinsOtoya. This new venture combines his knowledge of hospitality and catering with Matthew's expertise in design and entertaining. Luis is currently developing ideas for his first book and he's busy producing new and artful experiences for his clients in Cartagena and beyond. Luis maintains an office with Matthew Robbins in Cartagena and New York. 



About Sweet Paul: I was raised, Paul Lowe Einlyng, in Oslo, Norway by two little old ladies, my great aunt, Auntie Gunnvor and my grandmother, who I lovingly referred to as Mormor. Ever since I was small, I’ve been obsessed with cooking, crafting and decorating. It’s in my blood. Both my grandmother and great aunt were excellent cooks and crafters with impeccable taste. But they were not perfectionists. Their cakes tended to be a little lopsided and their craft projects definitely weren’t up to Martha’s standards.

But they always had such fun! I’ve adopted my grandmother’s motto, “fullkommenhet er kjedelig...” which means “perfection is boring,” and I have incorporated it and her sheer joy of creating into everything I do.

In October of 2007, I was living in New York City as “Paul,” a successful craft and food stylist. I unwittingly transformed myself into Sweet Paul when I chose the name for a little blog that I started to highlight some work I was producing for my clients. In order to carve out my own little niche on the web, I expanded my postings to include brand new content featuring what I loved: food and crafts filtered through the lens of my seasoned stylist’s eye. I did not intend the blog to garner 200,000 hits a month or give rise to an online magazine, which has become something of a phenomenon.

Here’s how that happened: By 2009, my friends and colleagues in the magazine industry were lauding my work and asking if they could contribute to the blog. I decided that I should go out on a limb and create my own magazine that would leverage not only my years of experience, but also showcase the work of my incredibly talented posse of food-geek, photography-obsessed, craft-genius friends! I wanted Sweet Paul magazine to be an anticipated quarterly that readers could use to sweeten their everyday life. I strive to put out a magazine that is as creative and visually stunning as any other food and craft magazine out there but without being weighed-down with impossible recipes and projects developed for expert chefs and crafters.

Full of easy-yet-elegant recipes, stylish crafts, entertaining ideas, shopping tips, recurring features and more, Sweet Paul magazine is the source people all over the world turn to for inspiration. We are on the radar of every stylist from food to props to crafts. Magazine editors from the most popular shelter and food magazines use tear- sheets from Sweet Paul for their shoots. I regularly, and humbly, notice references to my work in popular mass-market magazines. When I’m on a shoot with a client, I always seem to have several people pull me aside to tell me how much they love my Sweet Paul magazine for its creativity, beautiful photography and unexpected ideas.

In Spring 2012, the first print edition of the magazine was launched in Anthropologie stores nationwide. Now I’m working on distribution in Anthropologie UK and specialty stock lists worldwide. Like the magazine’s tagline, I am continually “chasing the sweet things in life.”