Giusto
- When
- May 30, 2025
- Where
-
Giusto
4 Commercial Wharf
Newport, RI - Tickets/Info
- Get Tickets
Come to the City by the Sea to enjoy a 5 Course Tasting Menu with beverage pairings hosted by Chef Kevin O’Donnell at Giusto. Giusto’s Executive Chef William Rietzel and Pastry Chef Sarah Larose will be cooking alongside guest chefs Robert Andreozzi of Pizza Marvin, Basil Yu of Yagi Noodles and Eric Brown of Frank and Laurie’s. Each chef will be cooking their own individual style with a heavy influence of classic French cuisine.
Highlights
- 5 Course dinner with beverage pairing inspired by Chef Jacques Pepin
- Welcome reception with passed canapés and champagne
- Waterfront restaurant with beautiful sunset views
- Taste food from some of the best restaurants across Rhode Island
- Non alcoholic beverage pairing available upon request
Details
- Welcome reception will begin at 5:30pm with a seated dinner to follow at 6:15pm. Valet parking is available through Hammetts Hotel.
- Tickets and details forthcoming.
- Proceeds will support the Jacques Pépin Foundation. Your ticket purchase helps transform lives through culinary education, and we deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
Event Hosts
Kevin O’Donnell
Chef/owner, Giusto
Kevin O’Donnell is a chef and restaurateur from Rhode Island. His first solo venture Giusto is a James Beard nominated restaurant located in Newport serving freestyle Italian cuisine highlighting the best of Rhode Island’s farms and Narragansett Bay. In 2023, he opened his second restaurant in Newport, Mother Pizzeria, followed by Giusto PVD and Mother Pizzeria PVD at Track 15, the first food hall to open in Providence in February of 2025. Kevin is also a core instructor at Boston University in the Culinary Arts program founded by Chef Jacques Pepin.
Sarah LaRose
Pastry Chef, Giusto
A Rhode Island native, Sarah’s love of baking began at eleven years old making cakes for family and friends. Her father, an artist, inspired her creations, and spending time in the kitchen cooking with both of her parents, merged both worlds.
While cakes were Sarah’s passion, attending Johnson & Wales University made her realize she wanted to learn about every aspect of pastry from bread making to chocolate work. After graduation, Sarah moved to New York City to intern at Ron Ben-Israel Cakes before moving home to Rhode Island to take the pastry position at The Chanler at Cliff Walk, a luxury hotel in Newport. Over the next three years, she developed their chocolate and cake programs.
In the spring of 2023, Sarah returned to Newport as Pastry Chef at Giusto. She uses her spare time to specialize on custom hand painted cakes and bonbons.
Guest Chefs
Robert Andreozzi
Chef/owner, Pizza Marvin
Robert Andreozzi worked at Blue Hill at Stone Barns, Del Posto, and Frasca Food and Wine before helping open Sarto in Providence. In 2017, he co-founded Pizza Marvin with Jesse Hedberg, a community-oriented pizza place known for craft cocktails and events benefiting local causes, including a beach cleanup and "12 Pies of Christmas" fundraiser.
Eric Brown
Chef/owner, Frank and Laurie’s
Eric Brown, a Wakefield native, discovered his love for restaurants at 14. After training at Johnson & Wales and working at Gracie’s, he gained Michelin-starred experience in Chicago. Returning to Providence, he launched Thick Neck and later opened Frank & Lauries in 2024, earning acclaim for inventive, ingredient-driven menus showcasing New England farmers.
Basil Yu
Chef/owner, Yagi Noodles
Basil Yu, chef and owner of Yagi Noodles in Newport, Rhode Island, crafts ramen with handmade noodles from locally milled wheat. Drawing from his Chinese-American roots and culinary influences from Japan and China, he offers a uniquely American menu. Basil's accolades include StarChefs Rising Star (2023) and a James Beard nomination (2024).
