Meet Our Culinary Experts
Read about our chefs and wine professionals below to learn more about some of the gifted team members that make dining at Ocean House truly special.
The culinary and wine team at Ocean House feature talented chefs and wine experts from around the country, with a shared goal of achieving culinary excellence and perfecting their craft. Each of our chefs and sommeliers, with their own unique background, tells a story through food and wine with an emphasis on local ingredients and the finest wines.
Group Executive Chef
Terence Feury
A culinary veteran of more than 25 years, Chef Terence Feury joined Ocean House as Executive Chef in 2023. In addition to serving on Ocean House Collection’s executive committee, Chef Feury oversees culinary operations including all restaurant outlets.
Prior to joining Ocean House, chef Feury served more than seven years at Forty 1° North in Newport, Rhode Island as Executive Chef and Food & Beverage Director. Prior to this, he was a Philadelphia-based culinary consultant executing training, organization and culinary programs for hospitality and restaurant clients. His extensive industry experience includes positions as Chef, Owner and Managing Partner or Tavro 13 in New Jersey; Executive Chef of Fork and Striped Bass, both in Philadelphia; and The Ritz Carlton in Georgetown, Washington D.C. He began his esteemed career at Le Bernardin, the lauded New York Times four-star and Michelin three-star restaurant in New York City.
Included among Chef Feury’s industry recognitions are “Best Chef” by Philadelphia Magazine, finalist in the James Beard “Best Chef” Mid-Atlantic category, “Rising Star Chef” from Restaurant Hospitality, and a “Rising Star” in Philadelphia by Starchefs.com. He was also a guest chef on the Food Network’s popular “Beat Bobby Flay” program.
Chef Feury received his degree from the Academy of the Culinary Arts in New Jersey.
Executive Sous Chef
Jose Pabon
Born in Puerto Rico, Chef Jose first set foot in the United States at age 8 when his family moved to North Kingstown, Rhode Island. He knew little English but quickly picked up the language and took a job as a dishwasher at the age of 15.
He says he never had any desire to be a chef, but after watching the rhythm of the kitchen from day to day, “I guess it kind of intrigued me.”
Prior to joining Ocean House’s culinary team as a line cook in 2012, Chef Jose spent eight years at Cedar’s Steakhouse at Foxwoods Resort & Casino and David Burke’s Prime. After working as a grill cook and leader at Ocean House’s Bistro line, he was promoted to Bistro Sous Chef. He switched gears again and took on the role of Banquet Sous Chef and is now Executive Sous Chef.
When asked what motivates him most, he replies: “When someone gets a plate from me, I want them to be like, ‘Wow!’ I like to paint a picture on their plate. At the end of the day I not only strive to make our guests happy–I want to wow myself.”
Executive Pastry Chef
Pilar Garza
Formal training was pursued at CESSA Universidad in Mexico City, earning a bachelor’s degree in Culinary Arts and Food Science. While working in hotels, a true passion for pastry emerged, leading to a focused career in the art of baking and desserts.
For the past six years at Ocean House, Chef Pilar has grown from an intern to a leader among the culinary team, steadily advancing through dedication and skill. Drawing inspiration from Mexican roots, Chef Pilar incorporates the vibrant flavors and traditions of home into refined pastry creations.
Banquet Chef de Cuisine
Omar Forrester
From the island of Jamaica, Chef Omar’s culinary journey started from humble beginnings cooking at home for his family. After high school he attended Culinary Arts College, where he developed his skills, followed by his first culinary job as a line cook at the Holiday Inn Hotel in Montego Bay.
After an opportunity with Disney Cruise Line, Chef Omar joined the five-Star Ritz Carlton Hotel in Jamaica and the years followed with roles as a private chef for a number of luxury villas cooking for celebrities, on Nantucket Island at the White Elephant Hotel, and a return to Jamaica where he started a catering business.
Chef Omar returned to the United States, first as Banquets Supervisor at the Grand Hotel on Mackinac Island, Michigan and then as lead banquet cook at Ocean Reef Club in Key Largo, Florida. 2021 brought him to Ocean House, where today Chef Omar proudly serves as Banquet Chef at Ocan House, saying, “I enjoy what I do because I love to cook and be a part of the culinary team, putting out great dishes and knowing that my guests are satisfied. The sky is the limit keep reaching for the stars.”
Director of Wine
Matthew MacCartney
Matthew MacCartney oversees the award-winning wine program at Ocean House and sister property Weekapaug Inn, as well as wine experiences in Ocean House’s Center for Wine & Culinary Arts.
Prior to Ocean House Collection, MacCartney worked at top establishments around the world including Daniel, Gramercy Tavern, and Craft in New York City; Les Prés d’Eugénie in Eugénie les Bains, France; and Ristorante Cibrèo in Florence, Italy. Closer to home, he was a part-owner and operated Jamestown Fish in Rhode Island from 2011 to 2018. During his tenure there, the restaurant was a five-time recipient of Wine Spectator’s “Best Award of Excellence,” and named one of “America’s Best 100 Wine Restaurants 2018” by Wine Enthusiast. MacCartney also serves as the Wine Director for the Newport Mansions Wine & Food Festival, and is one of the co-founders for Avventura trips, a company that creates curated culinary and wine themed itineraries throughout Italy.
A chef by trade, MacCartney attended the New York City College of Technology College and received a Bachelor of Technology in Hospitality Management and Culinary Arts in 1994. He also holds a Level 4 Diploma in Wines from the Wine & Spirit Education Trust and is a student of the Institute of Masters of Wine.
Among MacCartney’s many industry recognitions are his inclusion in people “People’s Best New Chef” in New England twice by Food & Wine and “Best Wine Director” by Time Out. MacCartney is fluent in Italian, French and Spanish and resides in Jamestown, Rhode Island.
Discover Our Culinary Offerings
From sophisticated, Five-Star fine dining to casual beach fare and bespoke private dining experiences, Ocean House offers a variety of restaurants that elevate traditional New England flavors into something entirely new.