ABOUT CHEF ROLANDO

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.

The Gorman’s, owners of Palmer River Grille, proudly own and operate two other successful restaurants, Four Corners Grille, and the Sakonnet River Grille (Tiverton, Rhode Island). They purchased what was the Country Inn, reestablishing as Palmer River Grille in July 2020. Palmer River Grille can seat approximately 200 guests, featuring an event space on the second floor holding 50 guests for celebrations ranging from anniversaries, bridal showers, and more. They consider many of their guests as extended family. Having a consistent family of employees is a vital piece to maintaining quality and consistency through all three establishments. It takes hard work, a culture with respect, perseverance, and pure joy to creating the finest memories. All three culinary houses have a foundation that is equitable to excellence in casual dining, while providing exceptional options for a blissful palate.

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.”