With a background boasting various cities around the world and Michelin-starred restaurants, Chef Timothy Caspare arrived in Newport, Rhode Island, to take the helm of The Vanderbilt, Auberge Resorts Collection’s entire culinary program, including The Dining Room restaurant, its alfresco The Roof Deck and all events, as executive chef.

Caspare’s experience has taken him from Pasquale Jones in New York City and Blue Hill at Stone Barns to Quince Restaurant and Eleven Madison Park. He now brings that knowledge, innovation and culinary artistry to one of the Northeast’s most beloved properties.

Which food is your guilty pleasure? And on the opposite end of the spectrum, what is one ingredient or food you hate to use?
My ultimate guilty pleasure with food is a plate of crispy noodles drenched in duck sauce and paired with hot mustard. General Tso chicken served with fluffy white rice is another. Whenever I’m in New York City, I love satisfying these cravings at Wo-hop.

I strongly dislike using dried coconut in any form. This aversion might be rooted in a less-than-pleasant memory from a rainy car ride I once had on the way back to New Jersey from a Yankees game. I distinctly remember feeling nauseous in the car while munching on a coconut candy.

What dishes would you serve at a private dinner party?
For a private dinner party, I would serve a delightful array of dishes to impress my guests: Start with a flavorful appetizer, such as wild boar salami imported from Volpetti in Rome. Follow with a refreshing radicchio salad drizzled with Tuscan olive oil, a pinch of sea salt and a dash of exquisite fruit vinegar from Huillerie Beaujolaise. For the main course I’d offer a choice between two pasta dishes: handmade orecchiette with cauliflower and sausage, or trofie with crab, hot pepper and piennolo tomatoes. As the centerpiece of the dinner, I’d slow roast a succulent lamb shoulder over a charcoal fire, seasoned with a tantalizing blend of anchovy, garlic and marjoram. I’d complement the main course with a classic Italian side dish like fagioli al uccelletto. For dessert: a light combination of flavors with a course featuring melon and passion fruit before a luscious and generously portioned fruit crostata.

What was the first meal you ever prepared on your own?
The first meal I prepared independently was soft-boiled eggs served with toast soldiers during childhood.

If you could describe your personal style in one dish, which dish would it be and why?
When I imagine describing my personal style through the lens of one dish, I go back to Agnolotti dal plin with rabbit, pancetta and dandelion. This dish is an intriguing twist on the classic Piemontese pasta, known for its savory and earthy flavors that delicately dance on the palate. What sets it apart and aligns it with my personal style is its restrained elegance and meticulous attention to detail.

It’s a nod to my experiences, particularly my time spent training in Italy and collaborating with culinary maestro Michael Tusk. Just as Agnolotti dal plin beautifully balances flavors and textures, my personal style combines various influences and experiences into a harmonious and thoughtfully crafted way.

Which culinary trend would you like to see disappear?
The use of upside-down leaves of red ribbon sorrel and “Chefcore” fashion are two culinary trends I believe should disappear.

THE VANDERBILT, AUBERGE RESORTS COLLECTION
41 Mary St.
Newport, RI 02840
tel 833 242 8850
aubergeresorts.com