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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.

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.

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.

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