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Mill’s Tavern Announces Cara Marie Mourning as Executive Chef

Industry veteran takes the helm at iconic Providence restaurant

Mill’s Tavern, located at 101 North Main Street in Providence, is pleased to announce that Cara Marie Mourning has been named executive chef of the acclaimed eatery.

“We are thrilled to welcome Chef Mourning to Mill’s,” said Lesley Hall, General Manager.  “Her bold style coupled with our shared commitment to excellence promises a unique and exquisite experience for every guest, whether they are enjoying a quick bite at the bar or a multi-course culinary journey.”

Mourning brings more than 25 years of experience in the culinary field and a confident, globally inspired approach to the kitchen. From classical butchery to plant-based innovation and menu development, she is known for cuisine that is both creative and intentional, with an emphasis on seasonal and locally sourced ingredients while thoughtfully accommodating dietary restrictions and preferences.  

While guests can expect the signature elevated steak and seafood dishes that have made Mill’s a dining destination, Chef Mourning’s passion and commitment to both the accompaniments of these offerings as well as a diverse menu of vegan and vegetarian options will create a unique experience for diners .

“I am honored to join the incredible team at Mill’s and look forward to contributing to its reputation of culinary excellence,” said Chef Mourning.  “I am excited to lend a clear creative vision to our work while developing the next generation of culinary talent,” she added.Prior to joining Mill’s, Mourning was the executive chef at Blu Violet at the Aloft Hotel in Providence.   She was also a Hell’s Kitchen Season 24 competitor, a three-time RIVA “Diced” Champion, and has appeared on Food Network’s Chopped, Beat Bobby Flay, and Beachside Brawl.  A native of Naples, Florida, she currently resides in Lincoln, Rhode Island.

American Culinary Federation Rhode Island Chapter Celebrates 50 Years of Excellence at Gala Event

The American Culinary Federation Rhode Island Chapter (ACF-RI) commemorated its 50th anniversary with a black-tie gala held on October 17, 2025, at the Johnson & Wales University Harborside Campus Rhode Island Room. The milestone event gathered chefs, educators, restaurateurs, and hospitality professionals from across the state to honor the past, present, and future of culinary excellence while showcasing creativity, technical mastery, and the best of Rhode Island’s local ingredients.

The evening’s theme, “Honoring the Past, Celebrating the Present, and Inspiring the Future,” set the tone for a night filled with reflection, recognition, and culinary artistry. Guests enjoyed an exceptional five-course meal designed by six distinguished chefs from the College of Food Innovation & Technology at Johnson & Wales University— Chef Jeremy Houghton, Chef Michael Makuch, CEC, Chef Susan Lagalle, CEPC, Chef Valeria Molinelli, CEC, Chef Jaime Schick, CEPC, and Chef Richard Miscovich, CBB, and assisted by other faculty and students.

“This event honored the remarkable individuals whose talent and commitment have shaped the foodservice industry across southern New England and beyond. Their contributions—whether in the kitchen, the classroom, or the community—have elevated our profession and inspired generations of culinarians, reflecting on the chapter’s 50-year legacy and its continued commitment to mentoring the next generation of chefs.” —Ken Watt, CEC, President, American Culinary Federation Rhode Island Chapter 

All proceeds from the event benefitted charities and educational initiatives, furthering ACF-RI’s commitment to supporting culinary education and charitable contributions to non-profits across the region.

Founded in 1969 as the Rhode Island Professional Chefs Association by a dedicated group of chefs from both industry and education, the organization officially became the American Culinary Federation Rhode Island Chapter in 1975. The chapter has remained a vital force in New England’s culinary landscape—promoting professional development, mentorship, certification, and community connection. It is also known for hosting the annual Rhode Island Seafood Showcase, a celebration of the state’s seafood industry and culinary innovation.

The 50th Anniversary Gala was chaired and emceed by George O’Palenick, CEC, CCE, AAC, HOF, HGT, who guided the evening’s program with reflection, humor, and deep appreciation for the chapter’s half-century legacy.

A highlight of the night was the presentation of the American Academy of Chefs Lifetime Achievement Award to Linda S. Musch, CCE, AAC, HOF, honoring her outstanding contributions to the culinary profession and to the ACF Rhode Island Chapter. Chef Linda S. Musch’s culinary journey spans decades of service, education, and leadership. Beginning in high school and later honing her skills as a Food Service Specialist in the U.S. Army, she continued her education in Germany before earning her Culinary degree from Johnson & Wales University, where she later became an Instructor. Her impact grew at Chariho Career & Technical Center, where she helped the program become one of the first ACF-accredited culinary programs, expanded competition and scholarship opportunities through SkillsUSA and ProStart, and established the Linda Musch ACF Culinary Arts Scholarship. A dedicated member of the ACFRI chapter since 1991, she served as Treasurer, President, and a behind-the-scenes force securing donations for chapter events, earning Chef of the Year honors twice. Inducted into the American Academy of Chefs in 2003, she has been recognized with numerous ACF and AAC awards, including the ACF President’s Medallion and AAC Hall of Fame induction. Now the ACF Northeast Regional Academy Director, she continues to contribute through food safety training, and is being celebrated with the American Academy of Chefs Lifetime Achievement Award.

The event also recognized a number of distinguished honorees who exemplify the spirit of mentorship, innovation and service excellence in culinary arts, hospitality education, and community leadership. The remarkable individuals whose talent and commitment have shaped the food service industry across southern New England and beyond. Their contributions—whether in the kitchen, the classroom, or the community—have elevated our profession and inspired generations of culinarians.

Special Honorees

Dr. Lars Johansson, CEPC, CCE, AAC posthumously awarded as the Director of the International Baking & Pastry Institute (IBPI) Program, and Linda S. Musch, CCE, AAC, HOF awarded the Lifetime Achievement Award from the American Academy of Chefs.

• Johnson & Wales University IBPI Program
  Johnson & Wales University
• Al Forno Restaurant
• Siena Restaurants
• Nick’s on Broadway – Derek Wagner
• Blackie’s, Smithfield, RI – Angie Armenise & Jeanine Iannucci
• Persimmon Restaurant – Champe Spidel
• Matunuck Oyster Bar – Perry Raso
• Newport Restaurant Group, Casey Riley, Chief Operating Officer
• J. Daniel Knerr, CEC, CCA, AAC, HGT, Retired Executive Chef, The Black Pearl, Newport,RI
• Frank Terranova, CEC, MCFE, TV 10 Celebrity Chef, Providence, RI
• George O’Palenick, CEC, CCE, AAC, HOF, HGT, Retired Associate Professor at Johnson & Wales University , Providence, RI
• Dan Van Etten, CEC, WCEC, CBJ, Boston Health System
• Ray McCue M.Ed, WCMC, CEC, AAC, CHE
• Russ Zito, Associate Professor, Johnson & Wales University
• Joseph Leonardi, CMC, AAC, HGT, Assistant General Manager, St. Andrews Country Club, Boca Raton, FL
• Thomas McKeown, Executive Chef, Hyatt Regency, Atlanta, GA 
• T.J. Delle Donne, CEC, WCEC, Assistant Dean at Johnson & Wales University, Providence, RI
• Geoffrey Lanez, CEC, MBA, Executive Chef, Patterson Club, Trumbull, CT
• Jesus Olmedo, CEC, Executive Chef, St. Andrews Country Club, Boca Raton, FL
• Michael Shannon, CEC, Executive Chef, Philadelphia Country Club, Gladwyne, PA
• Spyridon Giannakoulopoulos, CEC, CCE, WCEC, Culinary Instructor at Eastern Long Island Academy of Applied Technology at Milliken Technical Center 
• Kevin O’Donnell, Executive Chef, Giusto, Newport, RI
• Tony Le, CEC, Executive Chef Somerset Social Club, Boston, MA
• Justin Bradbury, CEC, WCEC, Boston Health System
• Jeremy Andersen, CEC, CSCS, Senior Chief Culinary Specialist, Naval War College, Newport, RI
• Jason Magnell, Vice President, Ace Endico
• Linda S. Musch, CCE, AAC, HOF*
• RI Hospitality Association Education Foundation
• Amos House
• Snapchef, Todd Snopkowski, CEO

Past President Awards:

• John S. Chiaro, CEC, CCE, AAC | 1999 – 2000
• James Pugliese, CEC, CCE | 2013 – 2014
• Gloria Cabral, CWPC, CCE, AAC | 2011 – 2012

Honoring the late Lars Erik Johannson 

Lars Erik Johansson, a Swedish-trained pastry chef and founding director of the International Baking and Pastry Institute at Johnson & Wales University, was a revered figure in the baking profession until his passing at age 92 on January 13, 2024. After completing a traditional apprenticeship in Sweden and working across Europe, he served in the Swedish Navy before immigrating to Worcester in 1960 to work at the former Crown Bakery. His teaching career began at the Culinary Institute of America in New Haven and continued at Bay Path Regional Technical High School and Cape Cod Tech. In the early 1980s, he joined Johnson & Wales University as department chair of Baking and Pastry Arts under Dean Moshe “Robert” Nograd, soon founding the International Baking and Pastry Institute, which he directed for nearly 20 years. Under his leadership, the program gained national and international recognition, shaped by his hybrid French–Central European curriculum vision. Renowned for his mastery in pastries, intricate centerpieces, pulled sugar, and especially flawless Danish pastries, Johansson also earned distinction as the first JWU chef selected for the United States Culinary Team, winning multiple medals at the Culinary Olympics in 1984 and 1988. A Certified Executive Pastry Chef, Certified Culinary Educator, and American Academy of Chefs inductee, he received the ACF Rhode Island Chapter’s Lifetime Achievement Award in 1996. Before retiring, he helped launch the nation’s first Bachelor of Science in Baking & Pastry Arts in 1997—a program that still thrives today. We honored Lars at this year’s event by featuring his beloved Sunshine Cake recipe as part of the dessert course—Red Wine Poached Pear, Lars’ Sunshine Cake (from 1984), Vanilla Ice Cream, and Candied Walnuts—beautifully curated by Chef Jamie Schick. Beyond his technical excellence, Lars was beloved for his warmth, humor, and deep love of people, traits that left a lasting legacy among students, colleagues, and the culinary community. His son Steve Johansson is seen above accepting his ceramic plaque in his honor.

RI Hospitality Launches Nation’s First THC-Infused Beverage Service Training for Hospitality Professionals

$45 online training equips servers, bartenders, and managers with safety, compliance, and responsible service practices

RI Hospitality is proud to announce the launch of a first-of-its-kind training program designed to help restaurants, bars, retailers, and hospitality workers safely serve THC-infused beverages.

The new Hemp THC-Infused Beverage Service Training is the result of a nine-month development effort in collaboration with industry partners and subject-matter experts. Rhode Island is now the first state hospitality association in the U.S. to offer a comprehensive certification program dedicated specifically to THC-infused  beverage service.

Rhode Island allows licensed restaurants, bars, and retailers to sell and serve hemp-derived THC beverages that meet state limits for potency, labeling, and age verification. These products are regulated under the state’s hemp framework rather than the adult-use cannabis system, which permits on-premises service when businesses follow licensing and safety requirements. The training helps operators understand these rules and meet their responsibilities under Rhode Island law.

Recent regulatory changes, including the decision by the Cannabis Control Commission to pause the issuance of new THC beverage licenses for restaurants and bars, have intensified the need for standardized training. RI Hospitality continues to work closely with policymakers and has been asked to participate in the forthcoming state-led study related to THC beverage service and public safety.

“With THC beverages entering mainstream hospitality settings, operators need clear guidelines and practical training,” said Farouk Rajab, President & CEO of RI Hospitality. “This certification helps establishments protect their guests, support their staff, and stay compliant in a rapidly evolving regulatory environment.”

Offered for $45, Rhode Island hospitality businesses can take the course online via Train321.com. The program provides hospitality workers with a grounded understanding of safe service practices, including:

• Legal age restrictions and verification requirements;
• Appropriate serving sizes and basic dosing principles;
• Differences between CBD and THC;
• How the body metabolizes THC and typical onset times;
• Identifying and responding to signs of overconsumption;
• Compliance, liability, and responsible service protocols.

Participants who complete the course and pass the exam earn a three-year certification from RI Hospitality. The training mirrors the structure and accessibility of familiar programs like ServSafe® and is designed to be adaptable for other markets. 

“Hospitality businesses want to do the right thing, and that begins with education,” said Rajab. “This program gives servers, bartenders, managers, and owners the tools they need to navigate this new category confidently and responsibly.”

“As Rhode Island’s leading distributor of low dose THC-infused beverages, Craft Collective Homegrown is committed to ensuring the safe and responsible service of our products in all retail outlets,” said Matt Przygoda, Adult Non-Alc Category Manager, Craft Collective Homegrown. “We applaud RI Hospitality for their pioneering work in developing this essential training initiative, which equips hospitality professionals with the knowledge and tools they need to responsibly serve hemp-derived beverages.”

For more information, contact RI Hospitality at 401-223-1120 or info@rihospitality.org.