Meet Our Culinary Experts
Read about our chefs and wine professionals below to learn more about some of the gifted team members that make dining at Ocean House truly special.
The culinary and wine team at Ocean House feature talented chefs and wine experts from around the country, with a shared goal of achieving culinary excellence and perfecting their craft. Each of our chefs and sommeliers, with their own unique background, tells a story through food and wine with an emphasis on local ingredients and the finest wines.
Executive Chef
Terence Feury
A culinary veteran of more than 25 years, Chef Terence Feury joined Ocean House as Executive Chef in 2023. In addition to serving on Ocean House Collection’s executive committee, Chef Feury oversees culinary operations including all restaurant outlets.
Prior to joining Ocean House, chef Feury served more than seven years at Forty 1° North in Newport, Rhode Island as Executive Chef and Food & Beverage Director. Prior to this, he was a Philadelphia-based culinary consultant executing training, organization and culinary programs for hospitality and restaurant clients. His extensive industry experience includes positions as Chef, Owner and Managing Partner or Tavro 13 in New Jersey; Executive Chef of Fork and Striped Bass, both in Philadelphia; and The Ritz Carlton in Georgetown, Washington D.C. He began his esteemed career at Le Bernardin, the lauded New York Times four-star and Michelin three-star restaurant in New York City.
Included among Chef Feury’s industry recognitions are “Best Chef” by Philadelphia Magazine, finalist in the James Beard “Best Chef” Mid-Atlantic category, “Rising Star Chef” from Restaurant Hospitality, and a “Rising Star” in Philadelphia by Starchefs.com. He was also a guest chef on the Food Network’s popular “Beat Bobby Flay” program.
Chef Feury received his degree from the Academy of the Culinary Arts in New Jersey.
Chef de Cuisine, Bistro
Andrew Scola
A graduate of Johnson & Wales University, Chef Andrew Scola is a seasoned culinary professional who brings knowledge and expertise to his position as Chef de Cuisine of Bistro at Ocean House. In his role, Chef Scola leads menu development for breakfast, brunch, lunch and dinner, and strengthens the unity of his team through his leadership.
Chef Scola’s love of the ocean and beach transcends into his culinary philosophy and passion for seafood. When it comes to seafood, Chef Scola believes the simpler the preparation, the better, which allows the subtle nuances to shine through to guests. A francophile at heart, Chef Scola’s fondness for Parisian food and the bistro culture of France also influences his menu.
Never finding himself too far from the ocean, Chef Scola has honed his skills on both coasts, beginning his career in California’s Bay Area working under previous Google Executive Chef Charlie Ayers at Calafia Cafe, and also spending time on the Gulf Coast of Florida. Chef Scola began his career at Ocean House as a line cook, and soon worked his way up to Sous Chef of COAST, the resort’s Forbes Five-Star and AAA Five-Diamond restaurant, and now to his current role as Chef de Cuisine of Bistro.
On his days off, you can find him enjoying the beach with his dogs and congregating around the dining table with his family.
Banquet Chef
Jose Pabon
Born in Puerto Rico, Chef Jose first set foot in the United States at age 8 when his family moved to North Kingstown, Rhode Island. He know almost no English. But he quickly picked up the language and took a job as a dishwasher at the age of 15.
He says he never had any desire to be a chef, but after watching the rhythm of the kitchen from day to day, “I guess it kind of intrigued me.”
Prior to joining Ocean House’s culinary team as a line cook in 2012, Chef Jose spent eight years at Cedar’s Steakhouse at Foxwoods Resort & Casino and David Burke’s Prime. After working as a grill cook and leader at Ocean House’s Bistro line, he was promoted to Bistro Sous Chef. In 2015, he switched gears again and took on the role of Banquet Sous Chef and is now head Banquets Chef.
When asked what motivates him most, he replies: “When someone gets a plate from me, I want them to be like, ‘Wow!’ I like to paint a picture on their plate. At the end of the day I not only strive to make our guests happy–I want to wow myself.”
Director of Wine
Matthew MacCartney
Matthew MacCartney oversees the award-winning wine program at Ocean House and sister property Weekapaug Inn, as well as wine experiences in Ocean House’s Center for Wine & Culinary Arts.
Prior to Ocean House Collection, MacCartney worked at top establishments around the world including Daniel, Gramercy Tavern, and Craft in New York City; Les Prés d’Eugénie in Eugénie les Bains, France; and Ristorante Cibrèo in Florence, Italy. Closer to home, he was a part-owner and operated Jamestown Fish in Rhode Island from 2011 to 2018. During his tenure there, the restaurant was a five-time recipient of Wine Spectator’s “Best Award of Excellence,” and named one of “America’s Best 100 Wine Restaurants 2018” by Wine Enthusiast. MacCartney also serves as the Wine Director for the Newport Mansions Wine & Food Festival, and is one of the co-founders for Avventura trips, a company that creates curated culinary and wine themed itineraries throughout Italy.
A chef by trade, MacCartney attended the New York City College of Technology College and received a Bachelor of Technology in Hospitality Management and Culinary Arts in 1994. He also holds a Level 4 Diploma in Wines from the Wine & Spirit Education Trust and is a student of the Institute of Masters of Wine.
Among MacCartney’s many industry recognitions are his inclusion in people “People’s Best New Chef” in New England twice by Food & Wine and “Best Wine Director” by Time Out. MacCartney is fluent in Italian, French and Spanish and resides in Jamestown, Rhode Island.
Discover Our Culinary Offerings
From sophisticated, Five-Star fine dining to casual beach fare and bespoke private dining experiences, Ocean House offers a variety of restaurants that elevate traditional New England flavors into something entirely new.