ABOUT CHEF ANGEL

Chef Rolando Reyes, born and raised in a Quiche, Guatemala residing only 18 million people, is the Head Chef at Palmer River Grille in Warren, Rhode Island. Chef Rolando began his pathways in the kitchen with a sponge and soap in hand as a dishwasher. He then brought his culinary authenticity and passion forward to the forefront of the kitchen as main chef at the Country Inn.

Chef Angel Cardona was born in Ambato, Ecuador and moved to the United States in 1976. He relocated to New York, beginning his career as a dishwasher to understand the foundation of the kitchen for six months. He not only learned the important role dishwashing plays in the kitchen, but he also discovered his newfound love for cooking. When he moved to Rhode Island in 1995, he was thrown right into the action as a chef, happily so. When he brought his passion and dedication to Narragansett, he never looked back. Chef Angel has been the Executive Chef at The Coast Guard House for 14 years. His time there has been spent preparing, creating, and serving dishes that have one required ingredient: love. “When you put love into your food, that is what makes it beautiful.” Chef Angel gives an abundance of gratitude to his wife of 30 years and two sons, supporting his passion. He has thoroughly enjoyed being the executive chef and working with The Coast Guard House family, the owners, team, and all the experiences he has endured as an executive chef.

When the restaurant was making their transition, Chef Rolando brought many skilled and dedicated employees from Country Inn with him to kickstart their journey at Palmer River Grille. The unique menu pays tribute to “Inn Favorites” that Reyes carried into the restaurant, creating some of the most enticing, family style seafood dishes the island has to offer. Every two days, their social media is updated with a multitude of dishes designed and photographed by Chef Rolando that can be made in-house. He expresses his sincerest gratitude to the Gorman and Palmer River Grille family. He is extremely proud of this team of professionals to be a part of this journey with him.

“I love what I do. When the customer has a specific request, even if it’s not on the menu, I want the team to ask me. That means they are giving quality service, and I create a new name for the dish after the wait staff. What makes the customer happy, makes me happy too.”