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.
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.
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.
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.
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.”