5  Providence Restaurants. Today, I’m sharing a panel discussion I had with 5 of Rhode Island’s finest culinary professionals at the Star Chef’s event in Providence. Chef Derek Wagner from Nick’s on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O’Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence.

You’ll hear what makes the cuisine of New England unique and the important role of sourcing what’s local to the region, rather than what’s trending in other parts of the world. The chefs share how they’re incorporating lesser-known, local seafood and produce into their menus.
You’ll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef Derek Wagner and chef Jamie Bissonnette.

Conversation with Chef Derek Wagner

Interview with Chef Jamie Bissonnette

One thing I’ve always liked about Providence is that we sort of have a Napoleon Complex. So we’re kind of always like, ‘Oh, we can do what Boston does, we can do with New York City does, because we’re often overlooked.- Jesse Hedberg

I’m not going to try to compete and be like a restaurant in New York, Boston, or Chicago, because that’s not my experience. My story comes from finally realizing that. I’m going to show you what comes from here [New England].- Derek Wagner

Every time that I walk away from one of my farmers, I’ll ask them when they are done for the day, and if they have anything that they don’t want to lug back, text me, bring it by the restaurant, and then we’ll work it out.- Eric Brown

With fast casual, whether it’s a pizza shop or a fish and chip shop, the deliciousness of the food comes first. Because you’re not worried about the way a napkin is on the table. It’s just food-focused. That was very exciting for chefs.- Nick Gillespie

People are willing to take a risk. People are willing to try something different and be unique and stand out like you’ve got to. Nothing is handed to anybody.- Kevin. O’Donnell

Restaurant Nicks on Broadway

Restaurant Thick Neck at The Dean Hotel

Restaurant Giusto in New Port

Restaurant Dune Brothers Seafood

Pizza Marvin