culinary

Meet The Chefs

Meet the Ocean House Chefs

The culinary team at Ocean House features talented Chefs, from around the country with a shared goal of achieving excellence and perfecting their craft. Each of our chefs, with their own unique background, tells a story through food with an emphasis on local ingredients and seasonal Rhode Island dining. Read the culinary chef bios below to learn more about some of the gifted team members that make dining at Ocean House truly special.

Matt Voskuil - GROUP EXECUTIVE CHEF

A culinary veteran of more than 25 years, Chef Matt Voskuil joined Ocean House Management as Group Executive Chef in 2019. In addition to serving on Ocean House Management Collection’s executive committee, Chef Voskuil oversees culinary operations including all restaurant outlets, as well as banquet and catering activities for Ocean House and Weekapaug Inn. With his strong vision, creativity and leadership skills he continues to enhance and evolve the group’s culinary concepts into world class epicurean destinations.

Raised in rural Wisconsin, Chef Voskuil’s Midwestern roots shine through in his appreciation for fresh picked produce, dairy, good cheese and quality meats. During high school he developed his cooking skills at local restaurants and a country club where he discovered his passion and began his pursuit of a successful career in the culinary arts.

A Kendall College graduate, Chef Voskuil’s professional career commenced at Canoe Bay, the only Relais & Châteaux property in the Midwest. Chef Voskuil went on to perfect his culinary craft at restaurants in Chicago for 10 years before taking a gamble and moving to Las Vegas to continue pursuing his passion for luxury hospitality. In Las Vegas, he led culinary teams for a decade at some of the Strip’s most iconic destinations, including The Venetian Resort, Eiffel Tower Restaurant, Bellagio Resort & Casino and Wynn Resorts. Chef Voskuil was also a member of the opening team for Joël Robuchon at the Mansion in MGM Grand, the first and only three-Michelin-starred restaurant in Las Vegas, which he credits for instilling in him the highest of standards and a dedication to delivering exceptional hospitality.

Before joining Ocean House, he most recently served as Executive Chef and Director of Food & Beverage at the historic Chanler at Cliff Walk in Newport, Rhode Island where he launched two new restaurants.

Chef Voskuil has been featured on several television segments and in various media. In his free time, he loves to read, golf, travel to warm-weather destinations, and is a fan of motorcycle racing. He and his family reside in Westerly, Rhode Island.

Andrew Scola - CHEF DE CUISINE, BISTRO

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.

Jon Gladson - EXECUTIVE SOUS CHEF, CATERING

After years of gaining valuable cooking experience around the globe, Chef Jon Gladson joins Ocean House as Catering Executive Sous Chef, where he leads and directs the culinary aspect of all banquets and events at the resort.

Chef Gladson began his career on the maiden voyage of a Hawaiian cruise. He quickly took his culinary talent to the epicenter of hospitality and fine dining in Las Vegas where he worked at multiple outlets within Caesars Palace, including the two-Michelin-starred restaurant Guy Savoy. During his five year tenure at the fine dining restaurant, he worked his way up the ranks and became a leader on the culinary team. His creativity and talent shined at the restaurant, which is considered one of the top and most luxurious dining experiences in Las Vegas. After his time in Las Vegas, Chef Gladson worked in culinary leadership at a boutique resort in Miami before moving to Fiji for the next eight years.

In Fiji, he led culinary teams at the country’s most exclusive private island resorts – Laucala Island Resort and Kokomo Private Island Resort. Not only did he continue building upon his already immense culinary talent and leadership skills, but he quickly became passionate about agriculture on the islands. In addition to his kitchen duties, Chef Gladson also managed the five-and-a-half acre farm at Kokomo Private Island Resort, which included a menagerie of fruits and vegetables, honeybee hives, a poultry farm and a salt farm.

A lifelong student, Chef Gladson is an avid reader, and especially loves biographies, philosophy and science fiction. He also enjoys spending his free time outdoors doing activities such as hiking, biking, kayaking, botany and amateur astronomy.

William Rietzel III - CHEF DE CUISINE, COAST

Chef Will Rietzel brings a vast level of expertise to his current position at Ocean House as Chef de Cuisine of COAST, Rhode Island’s only Forbes Five-Star and AAA Five-Diamond restaurant.

In his role, Chef Rietzel oversees the daily operations in COAST including all ordering, staff training and nightly implementation. Most importantly, he leads the creative process and drives all new menu development in the restaurant; from exclusive wine dinners and private events to each frequent and inspired seasonal menu change.

Chef Rietzel’s rise to culinary success started with humble beginnings at local pizza shop in his hometown. After working his way up through the ranks there, he moved on to other restaurants throughout the state. He eventually traveled to France and opened his eyes to a different kind of food culture. In Paris he worked with American chef Kevin O’Donnell at L’Office. The quaint French-American bistro inspired his culinary philosophy moving forward.

A return to New England brought him to kitchens in Newport, Rhode Island, including Castle Hill Inn, a Relais & Châteaux property, and the spring of 2015 brought Chef Rietzel to Ocean House, where he would spend three years. He continued his international culinary journey, traveling to Johann Lafer Stromberg, a Relais & Châteaux in Germany, expanding his knowledge of foreign cuisine and culture even further.

Chef Rietzel returned to Ocean House in 2018 as Chef de Cuisine of COAST, maintaining its Forbes Five-Star status and landing its first AAA Five-Diamond distinction. This year, he was named a James Beard Award Semifinalist in the category of “Best Chef” in the Northeast region.

Chef Rietzel’s worldly cuisine, with a focus on New England ingredients and influences from French and Italian cooking, continues to delight overnight guests and locals alike.

Dantón Valle - CHEF DE CUISINE, SEASONAL RESTAURANTS

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.

Donna Yuen - Executive Pastry Chef

A graduate of the Culinary Institute of America, Chef Donna Yuen brings a dedication to her craft and notable experience to her role as Group Executive Pastry Chef for Ocean House Collection. In her role, she leads the pastry department and oversees all pastry production for Ocean House, Weekapaug Inn, and Watch Hill Inn.

After completing her bachelor’s in baking and pastry arts, Chef Yuen moved back to her hometown of Washington D.C. and landed a position as a pastry assistant at Lia’s. She was quickly promoted to Executive Pastry Chef of the Chef Geoff Group. She continued to make her mark on the Washington D.C. culinary scene leading the pastry operations at The Dupont Circle Hotel and at Vidalia, one of Washington D.C.’s top restaurants at the time.

In 2014, Chef Yuen moved to Boston to become the Pastry Sous Chef of the Forbes Five-Star Boston Harbor Hotel. Soon after, she became the Pastry Chef of Barbara Lynch’s Menton, Boston’s only Relais & Châteaux property, where she continued to create modern and refined desserts and developed an artisanal bread program. Chef Yuen credits her time working under Barbara Lynch, the only female Relais & Châteaux grand chef in the United States, as formative years in her career. After three years, Chef Yuen decided to stay in the Relais & Châteaux family and joined Ocean House as Executive Group Pastry Chef.

Her hard work and creativity goes on full display during seasonal holiday events like the annual gingerbread house workshop and competition, New Year’s Eve, Valentine’s Day and more. She puts an artistic touch on all her desserts, and loves nothing more than watching guests light up when they try her delectable treats. Chef Yuen and her recipes have appeared internationally in print and broadcast media outlets.

When she’s not perfecting her confectionery delights, Chef Yuen enjoys hiking, reading, riding her Peloton and traveling

Ryan Swanson - EXECUTIVE SOUS CHEF

With 20 years of luxury hospitality experience, Chef Ryan Swanson recently joined the culinary leadership team at Ocean House as Executive Sous Chef where he oversees all day-to-day kitchen operations and leads a brigade of chefs at the iconic Rhode Island resort.

Hailing from Phoenix, Chef Swanson made a name for himself at Sheraton Grand at Wild Horse Pass where he was Chef de Cuisine of Kai Restaurant, Arizona’s only Forbes Five-Star and AAA Five-Diamond dining experience. During his tenure at Kai, he worked closely with local Native American communities to honor their culture through the dishes he created with the use of ancient cooking techniques and native heirloom ingredients. His commitment to Arizona’s native community and fine dining prowess got him noticed by the James Beard Awards, and he earned a nomination in the “Best Chef – Southwest” category in 2020. In addition to his time in Arizona, Chef Swanson was specifically recruited to help the opening team of Chefs Club at the St. Regis in Aspen, Colorado in 2012.

His natural enthusiasm for fresh, local and seasonal ingredients satisfies the most selective of appetites, but also piques each diner’s curiosity for the connection between the local community and the culinary experiences he offers at Ocean House. Always on the hunt for inspiration, the source of Chef Swanson’s creativity comes from nostalgic childhood meals or while out foraging for edible treats in nature.

In his free time, Chef Swanson enjoys spending time with his family, perfecting his sourdough skills and exploring his new home in New England.

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