FOOD & WINE
CULINARY ETHOS & PARTNERS
Welcome to Castle Hill Inn!
Born and raised in Baton Rouge to German and Sicilian parents, my own upbringing was colored by a wealth of culinary influences, including Creole, Cajun, and Italian. Still today, I am both inspired and comforted by the range of global cooking traditions that – no matter how different – always find ways to complement one another.
My journey as a chef later took me to a Relais & Chateaux in Northern California, where I spent ten years refining my technique and using the area’s bounty of seafood and produce to my advantage. Again, the wonderful exposure to regional traditions and delicacies encouraged me to find creative ways to work with local ingredients.
When I first arrived at Castle Hill in 2010, I was the proverbial kid in a candy store, amazed by Rhode Island’s local farmers and fishermen. Their passion for their craft and resolve for doing the right thing makes it a privilege to work with them day in and day out. When approaching a dish, I always hope to showcase their talents as well as our own.
I am also honored to be a part of Castle Hill’s exceptional culinary team. We enjoy creating our own melting pot of flavors, pulling often from the best of the Ocean State’s table – clambakes with chouriço, fried calamari with banana peppers, for example. Our goal is always to provide you with an unmatched dining experience that offers an authentic taste of the area we hold so dear.
Karsten Hart Executive Chef
Our Friends & Family:
Farm Fresh Rhode Island, Bally Machree Farm, Baby Greens farm, Elysian Fields Farm, Farmstead Cheese, Lydon Family Tomatoes, Farming Turtles, Greenview Farm, Simmons Farm, Rhody Fresh Dairy, Little Rhody Egg Farm, Maplewood Farm, Newport Lobster Company, Matunuck Oyster Farm, Sakonnet Oyster Company, Foley’s Seafood, Anthony’s Seafood, Chateau Ste. Michelle Vineyards & Sakonnet Vineyards