Chef Rich Silvia brings a wealth of culinary experience and passion to The White Horse kitchen. He’s a native Rhode Islander, proud husband and father of two wonderful boys, and he began his association with the Tavern in 2001 as Executive Sous Chef. From there he advanced to Executive Chef at Vanderbilt Hall Hotel and the Carnegie Abbey Club. Before returning to The White Horse in 2009, Chef Rich was Executive Sous Chef at Johnson & Wales University helping hundreds of culinary students learn the art and business of fine food. In his current capacity Chef Rich taps into an impressive network of Rhode Island’s artisan foodies, local farmers, fishermen and specialty purveyors. His food is fresh, creative and fabulous – from farm to table without any pretense. He’s the perfect complement for a no-nonsense tavern that’s been satisfying hungry Newporters for over 350 years.
Front of the House Manager
Ryan has extensive knowledge of both Newport and restaurant operations and will share his expert advice on creative menu choices, budgeting, optimal timing, special themes and more. Ryan works closely with his clients, staff and the culinary team to insure the best possible experience for you at the White Horse. He’s quick on his feet, personable and totally dependable. So send Ryan an email or give him a call to discuss your corporate gathering, rehearsal dinner, family party or other special event. We’re confident you’ll enjoy our renowned restaurant.