We are delighted to announce that our dedicated Executive Chef, Andy Teixeira, has been named a semi-finalist for Best New England Chef by the James Beard Foundation. Our steadfast culinary team is entering a new level as we prepare for the next steps of this awards competition. For those unfamiliar with the foundation, the James Beard awards are “among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries, and those in the broader food systems”, – it’s basically the Oscars for the culinary world, “honoring those who are creating exceptional food, food media content and better food systems while demonstrating a commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.” (James Beard Foundation)
While Chef Andy’s recognition is thrilling, his commitment to the Newport Vineyards farm-to-table concept, attentiveness to our Vineyard gardens and freshly acquired greenhouses, plus his initiative to source ingredients explicitly from local farms, make him a deserving candidate. Not to mention his desire to educate.
In the restaurant industry, it takes more than a single persons experience, talent and skill to keep a machine running, but that doesn’t disqualify their ability to lead.
With an enthusiasm for teaching, Chef Andy has built a team of hardworking and educated Chefs, cooks and bakers, piece by piece. Whether starting as an intern from Johnson & Wales Culinary School, a prep cook exploring their first time in a kitchen, or a veteran cook looking to embrace our farm-to-table passions, there’s a spot for every person who is ready to learn.
As we wait in anticipation for the next round of James Beard nominations, we welcome locals, visitors, anyone looking for a delicious farm-to-table meal to join us.
