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.
Director of Culinary Education/Food Forager
New England born and raised Chef Ryan leads all culinary education efforts and works with local farms to source the freshest ingredients for Ocean House. He brings several years of experience from prior roles, and his goal is to make the Center for Wine & Culinary Arts the greatest culinary center in the country.
Stay tuned for more information!
EXECUTIVE SOUS CHEF
Banquet Sous Chef
Ask Banquet Sous Chef José Pabon about food, and the first word out of his mouth is “steak.”
“When I think about opening my own restaurant someday, all I think about is steak and sandwiches,” he says. “When I find a good sandwich, it just puts a smile on my face.”
Born in Puerto Rico, Chef José first set foot in the United States at age 8 when his family moved to North Kingstown. He knew 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 April 2012, Chef José spent eight years at Cedars Steakhouse & Oyster Bar at Foxwoods Resort & Casino. He also worked briefly at Fred & Steve’s Steakhouse in Lincoln and more recently at David Burke’s Prime. After working as a Grill Cook and leader of 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.
When asked for his culinary chef bio what motivates him most, he replies:
“When someone gets a plate from me, I want them to be like, ‘Wow!’ Like I painted 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.”