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.

A chef working in a kitchen.

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.

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  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.

Chef de Cuisine, Bistro

Andrew Scola

A graduate of Johnson & Wales University, Chef Andrew Scola is a seasoned culinary professional who brings knowledge and expertise to his position as Chef de Cuisine of Bistro at Ocean House. In his role, Chef Scola leads menu development for breakfast, brunch, lunch and dinner, and strengthens the unity of his team through his leadership.

Chef Scola’s love of the ocean and beach transcends into his culinary philosophy and passion for seafood. When it comes to seafood, Chef Scola believes the simpler the preparation, the better, which allows the subtle nuances to shine through to guests. A francophile at heart, Chef Scola’s fondness for Parisian food and the bistro culture of France also influences his menu.

Never finding himself too far from the ocean, Chef Scola has honed his skills on both coasts, beginning his career in California’s Bay Area working under previous Google Executive Chef Charlie Ayers at Calafia Cafe, and also spending time on the Gulf Coast of Florida. Chef Scola began his career at Ocean House as a line cook, and soon worked his way up to Sous Chef of COAST, the resort’s Forbes Five-Star and AAA Five-Diamond restaurant, and now to his current role as Chef de Cuisine of Bistro.

On his days off, you can find him enjoying the beach with his dogs and congregating around the dining table with his family.

Executive Pastry Chef

Jessica Quiet

Jessica began her pastry journey in high school by competing in the SkillsUSA baking challenge taking first place for her home state of Vermont and fourth place nationally. She attended Johnson & Wales University, majoring in Baking and Pastry, and graduating with Silver Key Dean’s Society.

Jessica found a home in the hotel industry fresh out of college, where she began work at the Charles Hotel, in Cambridge, Massachusetts. After a year, she took her career to Florida where she began work at the Swan and Dolphin Resort under two-time World Pastry Champion Laurant Branlard and became a chocolatier.

At this time, an offer was made to move on to the Orlando World Center Marriott, a 2,004-room property, working under the World Pastry Team Competition Judge, Felchlin Ambassador Chef Ramon Ramos.

After 8 years in Orlando, Jessica further moved her career to the Twin Cities JW Marriott in the Twin Cities and at the Lodge at Spruce Peak in Vermont. At Spruce Peak she began working with the ACF (American Culinary Federation), debuting through an online Chocolate Bon-Bon Seminar class. Jessica was overjoyed when she received the November 2022 Member Spotlight in the National Culinary Review Magazine through the ACF. She then progressed on to be the Keynote Speaker/Demo for the ACF National Convention held in Las Vegas in 2022 alongside speaker Chef Amaury Guichon. She has done Innovation labs in Chicago, demoing her skills and expertise in different pastry applications, including Sweet to Savory working directly with Smithfield products and Foodmix Agency. Jessica won Leader of the Year 2022 while working at the Lodge at Spruce Peak, a Hyatt property.

In Spring of 2023, Jessica competed on the Food Networks Spring Baking Championship. “It was an incredible feeling to be able to produce food I love and share it with not only Duff Goldman, but the world and the future pastry chefs of the world.”

In August of 2023, Jessica arrived as Executive Pastry Chef at Ocean House where she brings her professional touch to the pastry program and expands the elegance and ‘wow’ factor of all desserts.

In her free time, Jessica enjoys spending time with her husband Ben, and their three dogs, Jack, Han, and Lulu. She enjoys spending time at the beach, traveling, and playing the drums. 

Chef de Cuisine, Seasonal Restaurants

Dantón Valle

Originally from Mexico City, Chef Dantón Valle joins the culinary team at Ocean House as the Chef de Cuisine of seasonal restaurants including the resort’s newest concepts, Dalia on Seaside Terrace and Théa on the beach at Dune Cottage.

Chef Valle’s love of cooking and unwavering passion for five-star hospitality has taken him to some of the Caribbean and Mexico’s most luxurious and exclusive resorts in sought-after locations like Jamaica, the Bahamas, Los Cabos and Cancun.

He has led restaurants and culinary operations at ultra-luxe destinations including Esperanza Resort, Zadún – a Ritz-Carlton Reserve, Fairmont Mayakoba, One&Only Palmilla and Marquis Los Cabos among others. His tremendous experience paired with his natural talent has brought him to his next breathtaking seaside resort here at Ocean House in Rhode Island.

During his career, Chef Valle has become an expert on leading the opening efforts of new restaurants, as well as reconcepting and reimagining resort dining venues. He has also worked alongside Michelin-starred chefs and restaurateurs including the late Chef Charlie Trotter and Spain’s Chef Sergi Arola.

With a fondness for bright flavors and fresh seafood, Chef Valle draws inspiration from his native Mexico and pairs that with classic New England ingredients to create soulful dishes that satisfy guests’ appetites for bold yet refined fare.

Banquet 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 know almost no English. But he 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. In 2015, he switched gears again and took on the role of Banquet Sous Chef and is now head Banquets 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.”

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.