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RI Hospitality Education Foundation and Newport Restaurant Group Announce Winning Dish from 13^th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition

Rosemary Lemon Pan-Roasted Lamb Chops, Crafted by William M. Davies, Jr. Career and Technical High School Students, to be Featured at Boat House in Tiverton

The RI Hospitality Education Foundation (RIHEF) and Newport Restaurant Group (NRG) are proud to announce that Boat House in Tiverton, RI will feature a special dish that won the culinary arts portion of the 13^th Annual Rhode Island ProStart® High School Culinary, Foodservice & Hotel Management Competition. The winning dish, Rosemary Lemon Pan-Roasted Lamb Chops, served with fondant potato, beets and asparagus medley, and a lemon thyme cream sauce, was crafted by the talented culinary team from William M. Davies, Jr. Career and Technical High School. The dish will be available from Saturday, March 15^th through Sunday, March 23^rd at Boat House, offering diners the opportunity to experience an award-winning creation from Rhode Island’s next generation of chefs.

The winning culinary team, composed of Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, was led by Chef Santos Nieves. Their skills, creativity, and technical precision earned them first place at this year’s highly competitive event, which featured the top student chefs from across the state.

“We are thrilled to provide these talented students with the opportunity to showcase their work in a professional setting,” said Farouk Rajab, President/CEO of the RI Hospitality Association (RIHA)/RI Hospitality Education Foundation. “Our programs continue to shape the future of Rhode Island’s hospitality industry, and this winning dish is a testament to the remarkable talent and dedication of these young chefs.”

Newport Restaurant Group’s ongoing support for culinary education and local talent development is reflected in its commitment to featuring the competition’s winning dish. Greg Coccio, Corporate Executive Chef of Newport Restaurant Group, shared his enthusiasm: “We are honored to highlight the achievements of these incredible students at Boat House. Their creativity and technical skill exemplify the high standards of culinary excellence that define Rhode Island’s vibrant food scene.”

In addition to the culinary arts category, William M. Davies, Jr. Career and Technical High School’s foodservice management team, Wisteria, took home first place, while Chariho Area Career & Technical Center’s hospitality and tourism team, Evergreen Lodge, secured the top spot in their respective category.

The culinary arts and foodservice management winning teams will now advance to represent Rhode Island at the National ProStart® Invitational in Baltimore, MD, from May 2-4, 2025, competing against top teams from across the country.

RI Hospitality Association Announces 2024 ANCHORS Award Winners Honoring Excellence Across Rhode Island’s Hospitality Industry

The RI Hospitality Association (RIHA) celebrated the best of Rhode Island’s hospitality industry during the 2024 ANCHORS Awards, held at Bally’s Lincoln. With over 600 attendees, the event honored individuals and organizations that exemplify excellence, innovation, and dedication across 18 total categories. 

For the first time, the public was invited to nominate and vote on their picks within Rhode Island’s vibrant hospitality community. From rising stars to seasoned leaders, this year’s winners reflect the remarkable talent within Rhode Island’s hospitality community.

Chairman’s Award: Evan Smith, Discover Newport – (Newport)

• Evan Smith’s four decades of leadership in Rhode Island’s tourism sector have transformed Aquidneck Island into a world-class destination. As President & CEO of Discover Newport, he spearheaded a $5.6 million marketing program and established New England’s first Tourism Improvement District (TID). His collaborative efforts with organizations such as RIHA and CommerceRI have elevated Rhode Island’s appeal for business and leisure travel. Set to retire this year, Evan’s impact will continue to inspire the industry.

RI Hospitality Education Foundation (RIHEF) Chairman’s Award: Michael Sabitoni, Johnson & Wales University – (Providence/Cranston)

• Michael Sabitoni’s dedication to hospitality education and workforce development has shaped the careers of countless students. As Chairperson of the Food & Beverage and Travel/Tourism Studies departments at Johnson & Wales University, he has hosted student tours, coordinated competitions, and bridged the gap between education and industry. His international experience and passion make him a cornerstone of Rhode Island’s hospitality community.

President’s Award: William (Bill) Walsh, Government Strategies, Inc.

• Bill Walsh’s advocacy for Rhode Island’s hospitality sector during the 2024 legislative session resulted in significant policy victories. His efforts protected the Tip Credit, prevented burdensome regulations, and advanced worker-focused legislation. As General Counsel for Government Strategies, Bill’s strategic leadership has strengthened the industry and earned him this well-deserved recognition.

Emerging Leader of the Year: Stephanie Pajak, Ellie’s – (Providence)

• Stephanie Pajak has redefined leadership at Ellie’s by fostering an innovative and inclusive workplace culture. Her commitment to excellence inspires her team and elevates the guest experience at one of Rhode Island’s favorite establishments.

Food Service Employee of the Year: Johnny Tarrats, 10 Prime Steak & Sushi – (Providence)

• Johnny Tarrats exemplifies culinary and service excellence at 10 Prime Steak & Sushi. Known for his attention to detail and passion for the guest experience, Johnny is a cornerstone of Rhode Island’s food service industry.

Lodging Employee of the Year: Patti Gauntt, Newport Marriott Hotel & Spa – (Newport)

• Patti Gauntt’s dedication to creating memorable guest experiences has set the standard for excellence at the Newport Marriott Hotel & Spa. Her warmth, professionalism, and ability to go above and beyond have made her an invaluable asset to the team.

Tourism Employee of the Year: Lee Lord, Narragansett Brewery – (Providence)

• As a driving force behind Narragansett Brewery’s success, Lee Lord has revolutionized the guest experience. Through innovative promotions and community engagement, Lee has positioned the brewery as a must-visit Rhode Island destination.

Instagram Account of the Year: Discover Newport (Newport)

• The Discover Newport team has harnessed the power of social media to showcase the beauty, culture, and attractions of Rhode Island’s iconic coastal destinations. Their vibrant content has inspired countless visitors to explore the state.

Restaurant of the Year: BEECH – (Jamestown)

• With its inventive menu and exceptional dining experience, BEECH has become a culinary cornerstone in Rhode Island. The restaurant’s dedication to quality and innovation sets it apart as a beacon of excellence.

Hotel of the Year: Weekapaug Inn – (Westerly)

• The Weekapaug Inn continues to redefine luxury with unparalleled service and serene accommodations. Its commitment to sustainability and guest satisfaction cements its reputation as one of Rhode Island’s premier destinations.

People’s Choice Award: Matunuck Oyster Bar – (Wakefield)

• Matunuck Oyster Bar is beloved for its fresh, locally sourced seafood and waterfront dining. This perennial favorite captures the heart and taste buds of Rhode Islanders and visitors alike.

Chef of the Year: Champe Speidel, Persimmon – (Providence)

• Champe Speidel’s culinary artistry at Persimmon has earned widespread acclaim. His innovative dishes and dedication to sourcing local ingredients make him a standout in Rhode Island’s dynamic culinary scene.

Newcomer of the Year: Boon Street Market – (Narragansett)

• Boon Street Market has quickly become a favorite for its exceptional offerings and commitment to community. The team’s creativity and focus on quality have set a new standard for Rhode Island’s hospitality newcomers.

Teacher of the Year: Chef Austin Irons, Warwick Area Career and Technical Center – (Warwick)

• Chef Austin Irons has demonstrated exceptional leadership and mentorship as a ProStart teacher at Warwick Area Career and Technical Center. His ability to integrate his background in special education with his culinary expertise creates an inclusive and supportive learning environment where every student thrives.

Student of the Year: Isabelle Menard, Warwick Area Career & Technical Center – (Warwick)

• Isabelle Menard’s dedication, commitment and passion to continue her growth within the hospitality field sets an example for students aiming to make a career in the industry.  

Allied Member of the Year: Falvey Linen and Uniform Supply – (Cranston)

• Falvey Linen’s dedication to supporting the hospitality industry through high-quality services makes it a vital partner to Rhode Island’s businesses.

Arthur Robbins’ Community Service Award: Christopher Marsella, Marsella Development Group – (Providence)

• Christopher Marsella’s contributions to the community have had a profound impact on Rhode Island’s hospitality industry. His dedication to giving back exemplifies the spirit of the Arthur Robbins’ Community Service Award, and his commitment to continue to transform the State’s hospitality landscape with the opening of Track 15 this year typifies Robbins’ visionary outlook.

RI Hospitality Ambassador of the Year: Damaris Messina, Aloft Providence Downtown – (Providence)

• Damaris Messina’s tireless efforts to promote Rhode Island as a top destination for travelers make her a true ambassador for the state’s hospitality industry. Her leadership at Aloft Providence Downtown sets a benchmark for excellence.

 “The ANCHORS Awards celebrate the exceptional individuals and organizations that define Rhode Island’s hospitality industry,” said Farouk Rajab, President/CEO, RI Hospitality Association. “This year’s winners inspire us all with their dedication, talent, and passion.”

The evening featured an Academy Awards-style ceremony hosted by social media influencers Laura Afonso and Sascha Roberts of Honey Buns Social. Attendees enjoyed networking, a celebration of achievements, and an afterparty to close out the night in style.

RI Hospitality Association & Education Foundation Announce 2025 Board of Directors and Officers

The RI Hospitality Association (RIHA) is proud to announce the appointment of its 2025 Board of Directors, including eight new members, two new RI Hospitality Education Foundation (RIHEF) board members, and its officers for each board.

New RIHA Board Members:

• Edmond Assili, Owner, Terrazza, Sydney Cafe, and Fleur Restaurant
• Gabrielle Clark, Resort Manager, Ocean House 
• Jennifer Curtin, General Manager, The Beatrice Hotel
• Anika Kimble-Huntley, Chief Marketing Officer, Rhode Island Commerce Corporation
• Vandana Kumari, General Manager, Renaissance Providence Downtown Hotel
• Damaris Messina, General Manager, Aloft Providence Downtown
• Damian Santoro, Owner, Ladder 133 Sports Bar & Grill
• Chris Trosin, President & CEO, Metro Lobster and Seafood

New RIHEF Board Members:

• Aaron Messina, Vice President of Sales & Marketing, The Procaccianti Group
• Tobey Sanborn, Director of Learning & Development, Newport Restaurant Group
• Barbara Nauman, Vice President Academic Affairs, Community College of Rhode Island
• Jennifer Davis (Ferreira), General Manager, The Eddy

RIHA Board Officers:

• Chairman: Colin Geoffroy, President, G Hospitality
• Vice Chairman and Treasurer: Anthony Pellegrino, General Manager, The Dean Hotel
• Vice Treasurer: Kevin Hurley, General Manager, Omni Providence Hotel
• Secretary: Jennifer Luxmoore, Owner, Sin (Bakery)

RIHEF Board Officers:

• Chairman: Sam Glynn, Owner, Chomp Kitchen & Drinks
• Vice Chairman: Joanna Arrighie, Director of Sales Marketing, Marriott International
• Treasurer: Kevin O’Donnell, Owner, Giusto and Mother Pizzeria
• Secretary: Kait O’Hara, Owner, Falvey Linen Supply

“We are thrilled to welcome this diverse and talented group of leaders to our hospitality and education foundation boards” said Farouk Rajab, President/CEO, RI Hospitality Association and RI Hospitality Education Foundation. “Their collective expertise and commitment to the hospitality industry will undoubtedly strengthen our efforts to advocate for and support our members while advancing education and workforce development.”

Governor McKee, CCRI Announce Launch of Associate Degree in Culinary Craftsmanship

Governor’s Proposed Budget Includes $850,000 to Create Culinary and Hospitality Hub at CCRI’s Newport Campus 

Governor Dan McKee and the Community College of Rhode Island (CCRI) today announced the launch of an Associate in Arts degree in culinary craftsmanship on CCRI’s Newport Campus in fall 2025. To support this initiative, Governor McKee is proposing $850,000 to create a Culinary and Hospitality Hub at CCRI’s Newport Campus. The hub will serve as a state-of-the-art learning environment designed to meet the growing demand for skilled culinary professionals in Rhode Island’s workforce.

“Rhode Island’s reputation for culinary creativity is a big part of our local economy, keeping visitors coming back time and time again,” said Governor Dan McKee. “The Culinary and Hospitality Hub included in my proposed budget will prepare the next generation of talent to serve up not only delicious dishes, but continued success in our local hospitality industry.”

“The inclusion of these funds in the Governor’s capital budget is a significant step forward in CCRI’s commitment to expanding access to high-quality culinary education,” said CCRI Interim President Rosemary A. Costigan, Ph.D., RN. “With our Newport Campus serving as a hub for workforce development, this investment will not only create a pipeline of skilled professionals but also strengthen Rhode Island’s thriving culinary and hospitality sectors.”

“CCRI’s commitment to workforce-aligned education is a commitment to our state’s economic future. This program will provide students with pathways to stable, well-paying careers, while advancing Rhode Island even further on the Governor’s Rhode to Prosperity,” said David Caprio, Esq., Chairman of the Council on Postsecondary Education.

“I’m very excited to see the addition of culinary program here at the CCRI Newport campus,” said Newport Mayor Charlie Holder. “This program will be a tremendous addition and opportunity for our local students to learn the culinary and hospitality skills necessary to propel them to professional heights that have not been readily available to them before.”

CCRI’s hands-on, two-year program will provide students with the foundational knowledge and practical experience necessary to succeed in advanced culinary and hospitality positions. The program is being developed in collaboration with Karl J. Guggenmos, AAC, M.B.A., a certified Global Master Chef, who is working with CCRI’s Business and Professional Studies faculty to ensure curriculum alignment with industry needs.

Rhode Island is home to several career and technical education (CTE) culinary programs at high schools across the state, and CCRI’s new associate degree will serve as a critical next step for students looking to advance their education and careers. By offering credit for prior learning from CTE programs, CCRI is ensuring a seamless pathway for students to continue their education in a supportive and workforce-aligned environment.

“For thirty years, the Rhode Island Hospitality Education Foundation has woven a story of hope and growth, a testament to the power of our industry. Now, today, CCRI is stepping up to write the next chapter. We’re not just nurturing talent; we’re igniting sparks of passion, kindling the dreams of individuals eager to shine. We’re building a workforce that isn’t just skilled, but inspired. We’re investing in the people, hand-in-hand with the Community College of Rhode Island, ensuring that the next generation of hospitality leaders is not just ready, but eager to take the reins. We’re building a legacy – a legacy of a powerful industry that doesn’t just provide jobs but empowers lives. We’re giving people from all backgrounds the tools, the training, the education they need to build a future that’s not just secure, but bright,” said Farouk Rajab, President/CEO of the Rhode Island Hospitality Association.

“This award for the culinary program exemplifies to all that when we work together-Governor, state, and local efforts for our students and community- we all win, and most importantly our students and community. Thank you to everyone for this wonderful initiative which I hope is just the first of many to come. Go CCRI! We are proud to be a partner with you,” said Colleen Burns Jermain, Ed.D., Superintendent of Newport Public Schools.

“CTE programs articulated for postsecondary credentials that are aligned to ‘good jobs’ provides a tremendous opportunity to raise incomes of Rhode Islanders and close workforce gaps for our employers. CCRI is well positioned within the Governor’s Rhode to Prosperity strategy and the Greater Newport region to focus the campus in the hospitality sector. This is a win for everyone,” said Shannon W. Gilkey, Ed.D., Commissioner of Postsecondary Education.

CCRI’s commitment to culinary education is further strengthened by its partnership with Bally’s Corporation, which has invested $5 million to support students and build labor market-responsive programs. Through the partnership with Bally’s, CCRI students have access to cutting-edge resources and opportunities in the culinary and hospitality sectors, enhancing their readiness for high-demand careers.

The Associate in Arts in Culinary Craftsmanship will be structured as a cohort-based program, at the Newport Campus. The curriculum will include such courses as:

• Kitchen Function Essentials – Knife skills, equipment function, food safety 
• Culinary Storeroom Essentials – Proper food storage, chemicals (MSDS) 
• Cooking/Production Methods – Poaching, grilling, searing, and more 
• Food Production – European, American, and international cuisines, along with large-scale preparation techniques 
• Internship/Practicum – Hands-on experience at local restaurants 
• Credit for Prior Learning – Opportunities for up to six credits for students from CTE high schools

The two-year degree will enable students to pursue advanced positions, such as head line cook or potentially sous chef. Within one year, students can complete a Certificate in Culinary Essentials and be industry ready as entry-level line cooks.

The need for a culinary education program at CCRI is reinforced by findings from the college’s Building Bridges Summit and Hanover Research’s labor market analysis, both of which highlight a strong demand for skilled culinary and hospitality professionals in Rhode Island. As the state’s only community college, CCRI is uniquely positioned to rapidly develop and implement programs that are directly aligned with industry needs, ensuring that graduates are workforce ready.

“The culinary and hospitality industries are essential to Rhode Island’s economy,” added Dr. Costigan. “By investing in CCRI’s culinary program, we are ensuring that local businesses have access to a well-trained workforce and that students have the opportunity to pursue rewarding careers in a high-demand field.”

For more information about the Culinary Craftsmanship program at CCRI, please visit ccri.edu/culinary.