January 27th

January 27th

I need room for person

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1 room for 1 person

590 Ocean Drive, Newport, RI 02840 (401) 849-3800
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The Vision Behind Our Newport Restaurants and Chef's Recipes from Castle Hill Inn

Culinary Ethos & Partners

The best way to learn about the vision behind our Newport restaurants is to hear from our Executive Chef, Lou Rossi, and get to know our partners at local farms, fisheries, vineyards and beyond.

A Message From Chef Lou

Growing up in a predominately Italian household, Executive Chef Lou Rossi learned at an early age to appreciate food as a centerpiece of daily life. Lou began his culinary career at eight years old ­ standing on milk crates, peeling carrots and onions at his parent's restaurant. Coming from two generations of restaurateurs, Lou had no doubts about his future when he applied to the New England Culinary Institute.

During his schooling, Lou worked as a culinary intern at Castle Hill. After graduating with his degree in Culinary Arts, Lou moved to Manhattan to work at Thomas Keller's 3 Michelin Star restaurant, Per Se. Although it was an incredible and humbling experience, Lou missed his time in Newport and he eventually returned to Castle Hill in 2009 to work with Chef Hart where he plays an integral part of the property's culinary ethos, and can usually be found in Castle Hill's own gardens, gathering items for that evening's meal.

-Lou Rossi, Executive Chef

Our Friends & Family

Farm Fresh Rhode Island, Baby Greens farm, Elysian Fields Farm, Farming Turtles, Greenview Farm, Rhody Fresh Dairy, Little Rhody Egg Farm, Newport Lobster Company, Matunuck Oyster Farm, Foley’s Seafood, Chateau Ste. Michelle Vineyards & Sakonnet Vineyards, Rose Hill Farm, Blackbird Farm, Browne Trading Co. 

About Lou's Gardens

Our forty acres are lush with natural wildlife, but Castle Hill is also a haven for farming our own vegetables. Down by the Marina, red Rambo radish, bright light swiss chard, and spicy micro greens are only a few of the ingredients grown in our raised garden beds. Behind the Chalet, the air is rich with fragrance from strawberries, rhubarb, lemon basil, wild marjoram, and orange thyme at our herb and garlic garden. Our culinary team regularly incorporates and builds dishes around these onsite offerings.