The Vanderbilt, Auberge Resorts Collection, the iconic mansion in Newport, Rhode Island, is pleased to announce the appointment of Timothy Caspare as Executive Chef.
Timothy Caspare Appointed Executive Chef at The Vanderbilt, Auberge Resorts Collection
With almost two decades of industry experience, Chef Caspare has served as a chef across various international cities and Michelin Star restaurants joining the team from Pasquale Jones in New York City. Caspare has held head chef positions throughout New York and California, including Research and Development Chef at Blue Hill at Stone Barns, Chef de Cuisine at Quince Restaurant, and Sous Chef at Eleven Madison Park.
With this influence, Caspare brings a wealth of knowledge, innovation, and culinary art to this beloved Northeast property. In his capacity as Executive Chef, Caspare will play an integral role in overseeing The Vanderbilt’s entire culinary program, including the hotel’s celebrated restaurant, The Dining Room, the recognized al fresco destination, The Roof Deck, as well as all culinary partnerships and events.
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To create a new farm-to-table menu experience, Chef Caspare will introduce locally-sourced dishes with simple and seasonal ingredients to bring a more intimate sense of place to the mansion and its nearby community. Lunch and dinner menu highlights include a Lobster Ravioli, Buttermilk Fried Chicken with rosemary, sage, and fennel pollen, Tomahawk Ribeye with heirloom tomato and vidalia onion salad, IPA Battered Hake with chips, Chocolate Nemesis Tart, and more. Chef is drawing inspiration and expertise for a variety of the new dishes from his years spent in Italy – including the Lobster Ravioli and Buttermilk Fried Chicken.
