Ocean House
- When
- December 5-6, 2025
- Where
-
Ocean House
1 Bluff Avenue
Watch Hill, RI
Indulge in an unforgettable culinary weekend at Ocean House in honor of Jacques Pépin, alongside top chefs from New England. Take part in hands-on cooking classes covering trussing a chicken, pastries, and handmade pasta, plus enjoy exclusive wine tastings and a cocktail-making session. The highlight of the weekend is Saturday’s elegant multicourse dinner, where each guest chef presents a signature dish, creating a one-of-a-kind dining experience. The evening also features a silent auction, with proceeds benefiting the Jacques Pépin Foundation. With luxurious accommodations and breathtaking ocean views, this weekend is a feast for the senses.
Highlights
- In Honor of Jacques Pépin – A weekend celebrating his culinary legacy with top chefs from New England.
- Hands-On Cooking Classes – Learn trussing a chicken, pastries, and handmade pasta with expert chefs.
- Saturday Multicourse Dinner – Featuring signature dishes from guest chefs in an elegant setting.
- Silent Auction for a Cause – Proceeds benefit the Jacques Pépin Foundation.
- Exclusive Tastings and Cocktails – Enjoy wine tastings, an aperitivo class, and a cocktail-making session.
Details
- For more information, please contact Ocean House
- 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 Host
Terence Feury
Executive chef, Ocean House
Chef Terence Feury joined Ocean House as Executive Chef in 2023 and serves on the Ocean House Collection’s executive committee. He oversees all culinary operations, including restaurant outlets.
Before Ocean House, he spent seven years as Executive Chef and Food & Beverage Director at Forty 1° North in Newport, Rhode Island. He also worked as a Philadelphia-based culinary consultant, training hospitality teams. His extensive experience includes roles as Chef, Owner, and Managing Partner of Tavro 13 in New Jersey and Executive Chef at Fork and Striped Bass in Philadelphia, as well as The Ritz-Carlton in Georgetown, Washington, D.C.
Chef Feury began his esteemed career at Le Bernardin, the Michelin three-star and New York Times four-star restaurant in New York City, honing his skills in fine dining and culinary excellence.