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Kerry Downey Romaniello
Executive Chef
Personal Information
Native of South Dartmouth, MA, Kerry, her husband Paul and their sons Alexander and Michael live in the village of Padanaram.
Education
Kerry Downey Romaniello attended URI in Kingston, RI for 2 years with a major in psychology.
Transferred to the New England Culinary Institute in Montpelier, VT to pursue a career in the culinary arts. She received her AOS.
In 1993 Kerry attended the Beringer Vineyard’s School for American Chefs under the direction of Madeleine Kamman.
Work Experience
Mrs. Romaniello began her career at a very young age as a mother’s helper, private cook and caterer, and worked in various restaurant positions during her school years. This early start has enabled her to travel and work around the country and experience the following opportunities:
Lead Line Cook: Radisson Annapolis Hotel, Annapolis, MD.
Sous-Chef: Back Bay Restaurant at the Newport Dunes Resort, Newport Beach, CA. Sous-Chef: Beringer Vineyard’s culinary arts center, The Hudson House, St. Helena, CA. Chef Romaniello’s four years in the Napa Valley were filled with wine and food experiences of all kinds including working and studying with Madeleine Kamman, working under Executive Chef Jerry Comfort, and participating in the winery’s Sensory Program under Jane Robichaud.
Kerry is, at age 38 celebrating her ninth year as the Executive Chef of Westport Rivers’ Wine and Food Education Center, Long Acre House in Westport, MA. The winery’s public and private educational programs and the production of the Westport Rivers Farm food line, (hand-made mustards, jellies, and ketchup) operate under Kerry’s direction.
Other Accomplishments
Food writer, Spinner Publications recently released Kerry Romaniello’s first cookbook entitled Out of the Earth, a finalist in the 2000 Independent Publisher’s Awards, featuring regional agricultural history, interviews with local farmers and recipes. She is currently working on her second regional cookbook, From the Sea. Kerry’s articles have been published in WineEast magazine, the New Bedford Standard Times and Spinner V. Her recipes have been published in Yankee Magazine, The New York Times, The Providence Journal, California Wine Country Cookbook II, California Wine Country Herbs and Spices Cookbook, (Both from Hoffman Press), and Spinner V.
Kerry has appeared on several syndicated television programs including The Harvest Report (DCTV 2000), Ivanhoe’s Smart Women series and The Reluctant Gourmet; Fooding Around series.
Cooking demonstrations and food and wine pairing seminars; Boston Wine Expo, Fairmont Copley Plaza Celebrity Chefs Culinary Program, Boston Cooks!, Boston University, Women Chefs & Restaurateurs, Boston Learning Society and Rhode Island School of Design. In 1994, she was named as one of the “five top up-and-coming chefs in the San Francisco Bay Area” by Sonoma Style magazine.
Special Honors; Distinguished Graduate Award, New England Culinary Institute, 2001
Community Involvement & Organizational Affiliations
Member, Program Advisory Board, New England Culinary Institute, Montpelier, VT
Member, Chefs Collaborative
Member, Women Chefs & Restaurateurs
Member, Culinary Guild of New England
Former Chef/Instructor for SOS Operation Frontline program in New Bedford, MA and Adopt-a-School in Dartmouth, MA.
Actively promotes her community as a sustainable fishing, farming, food, wine and culturally rich region.
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