The Chefs

In Historic Providence, nestled amid the financial district, college hill, and the arts district, 3 Steeple Street is located in the second oldest industrial building in the United States.

The dining room, with it's wide plank floors, post & beam ceiling, stone walls and expansive glass windows overlooks the WaterFire canal and bustling city.

For 28 years, our loyal customers have relied on 3 Steeple Street for innovative and fresh ideas in a comfortable, relaxed setting.

‘The Loft at 3 Steeple Street is newly renovated, and can accommodate private parties of 20 - 80 guests.

 

Castle Hill Inn & Resort is situated on a private 40-acre peninsula overlooking Narragansett Bay in acclaimed Newport, Rhode Island. Castle Hill's award-winning culinary team, including Chef Maria Evans, prepares menus featuring the best in local and organic produce, fresh seafood, and prime cuts of meat. Castle Hill Inn's wine selection has earned the "Best of Award of Excellence" from Wine Spectator year after year and is also the recipient of the "Award of Unique Distinction" from Wine Enthusiast.

Andrew Shott was born and raised in Huntsville, Alabama, educated at the Culinary Institute of America and dedicated to using only high-quality American-produced chocolate, Andrew Shotts redefines the field of artisanal chocolate and raises the bar for confection making in the United States.

Andrew honed his skills as a pastry chef in renowned Manhattan restaurants, including Lutèce, La Côte Basque and the Russian Tea Room, where he developed an ever-changing selection of seasonal chocolates that he served as delicate petits fours, before becoming the corporate pastry chef for the San Francisco-based Guittard Chocolate Company. In the fall of 2001, Andrew opened Garrison Confections. Grounded in his American roots, and informed by his classical European training, Andrew forges a new path in chocolate making that respects time-tested tradition while recognizing the virtues of America's seasonal flavors and creative innovation.

Andrew has accumulated a wealth of prestigious honors for his pastry expertise. He was named one of the "Ten Best Pastry Chefs in America" in both 2000 and 2002, and was recognized as a "Top Ten Artisanal Chocolatier" by USA Today. In April 2007 Shotts and his company were awarded the Food Network award for "hot" chocolate, naming him the top chocolatier in the United States.

Chef Joe Hafner of Gracie's Restaurant in Providence, Rhode Island, is taking the current trend; of using local, organic, sustainable foods to the next level. Famous for his a la minute; tasting menus, Joe calls his style of menu creation "food of the moment."; Because he creates each course using products delivered to him fresh each day, and combines them with the particular preferences of the individual diner, each tasting menu is spontaneous, original, and custom-crafted. Joe's instinct for knowing what foods work well together result in delightful, surprising, one-of-a-kind dishes that are indeed "of the moment."

Matt Jennings is the Chef/Owner and Master Fromager of Farmstead and La Laiterie at Farmstead, in Providence, Rhode Island. Farmstead's very unique concept of adjoining their Artisan Cheese shop (Farmstead) to their wine bar & bistro (La Laiterie), has created an upscale but casual & intimate setting for cheeseplates, house charcuterie and a full menu inspired by the seasons & the New England region. Matt graduated from The New England Culinary Institute in Montpelier, Vermont and worked as a Chef for eight years before traveling abroad and falling in love with artisan, craft cheeses. An authority on American Artisan Cheese, Jennings travels extensively, in search for the best Artisan Cheeses, Specialty Products, boutique wines and craft beers for his store's shelves and his restaurant's tables.

Executive Chef Julia Moore, a graduate from the Culinary Institute of America, has worked in the restaurant business for over 20 years. After graduation she began working in several restaurants in the Seattle area until she decided to move to California and expand her culinary horizons for a few years, most notably at Citizen Cake under Elizabeth Falkner and Mijita Cocina under culinary powerhouse Traci Des Jardin. She has trained with culinary star, Rick Bayless of Frontera Grill and at Le Bernardin, New York's internationally acclaimed four- star seafood restaurant. Julia's menu reflects her strong commitment to sustainability with strictly seasonal and locally-driven dishes and sets the standard for a sustainable kitchen that does not compromise flavor and creativity.

 

Sin was started 4 years ago, working on a few wedding cakes and it grew from there! Jennifer Luxmoore has worked for Restaurant Oak as their Pastry Chef and used their ovens for Sin's wedding cakes, then opened her own studio in June 2007. Currently has desserts in Oak and Coffee Exchange as well as many wedding cakes at venues across the state during the wedding season. Sin also does children's cakes, showers, groom's cakes and catered desserts.

 

Thee Red Fez is a bar & restaurant/roller disco in Providence, Rhode Island.  It has been opened since March 2000.

 

New Harvest Coffee is a small batch artisan roaster located in Pawtucket Rhode Island. We specialize in certified Fair Trade and Organic coffee as well as single origins and custom blends. Our coffee can be found in cafes, bakeries and coffee shops around the country. In a phrase: we care about our coffee, by sourcing the best green beans from small estates and cooperatives, roasting them thoughtfully, shipping them quickly and finally, giving our customers the information and expertise to fully realize our coffees' potential.

White Electric has been a staple on the west side of Providence for 5 years with it's exclusive blends of coffee and award winning lattes. In addition to coffee White Electric also offers breakfast and lunch items, a community bulletin board, art and music events. Organic and fair trade with vegetarian and vegan options.

Curious about who these great restaurants are paired with for this year's Encore Awards? Visit the Pavilions page.