Really Delicious

Talking food with the chef of a Narragansett hotspot


Tell me a little bit about yourself.
I just turned 49 last month. I live in Jamestown. I’m a former Marine, and was stationed in Japan among many other places.

What is your culinary background?
I’m a self-taught chef who worked in a number of restaurants across the country including The Atlantic Grill, Blue Water Grill and Ruby Foo’s in New York City; Trattoria Simpatico in Jamestown; The White Horse Tavern in Newport; Ruth’s Chris Steak House in Providence, as General Manager and Opening Executive Chef; The Riverwalk CafeĢ in Providence, as owner and chef; and The Pier Restaurant in New- port. I’ve been at Trio since December.

What do you love most about Trio?
The ability to be creative and the great people I work with.

What inspires the menu items?
The season, by far. The local seasonal ingredients dictate my creative process.

What is your favorite dish on the menu?
Rigatoni Bolognese. It’s my secret recipe and I am the only one who makes it.

On Sundays, Trio offers half-priced pizzas in the lounge. Which do you most recommend?
That’s a new seasonal offering. My personal favorite is the Bada Bing with pepperoni, sweet Italian sausage, hot peppers, onions, tomato sauce and three cheeses.

You were recently the winner of Rocco’s Dinner Party on Bravo. Did the show inspire any of your dishes?
Not really. It was more of a platform for me to show my dishes and culinary talent.

Did you gain a bunch of new fans since being on the show?
I would say that I probably picked up a few more fans along the way since the airing of the show.

How can our readers be a part of a cooking class with you?
They’ll need to visit our site and join the Fare Rewards program to land a spot in our cooking classes. The culinary staff and I love the interaction with guests.

Will you be cooking at home this Thanksgiving?
I usually am treated by my family with the day off on Thanksgiving... if I have it off.