A Man In A Garden
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The Team Behind Cara

Executive Chef: Jacob Jasinski

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Jacob Jasinski’s culinary career began early in life when he was inspired by his Polish immigrant grandparents, who had the tradition of nightly family dinners that filled the house with love. Jasinski would often accompany his father to the local New England farmer’s markets, where he was taught how to choose the best quality ingredients for each dish. 

After working in the industry during high school, Jasinski sought out opportunities to further refine his craft and take the opportunity to travel. His culinary repertoire bloomed while living abroad, working in Michelin-starred Domaine de Clairefontaine alongside Chef Philippe Girardon and in Michelin-starred kitchens in Venice, Italy. 

Returning to the states, his career flourished at The Dining Room Ritz Carlton in Buckhead, White Barn Inn, and Joel Robuchon in Las Vegas. In 2014 he was tapped to take over Seasons dining room at Ocean House in Westerly, leading the restaurant to its first Forbes Five Star achievement. In 2017 the opportunity arose to develop the culinary program at Sails Restaurant in Naples, Florida, taking home Florida’s Top Chef Award and gaining national attention. 

After traveling around the globe in late 2018, Jasinski returned home to Rhode Island to take the top toque at The Chanler, gaining its first Forbes-Five Star award under his guidance. Jasinski’s approach to cuisine is to let the ingredient speak for itself, “taking an ingredient you’ve had a thousand times and preparing it in such a way that you find your palette experiencing it as if it was the first time is the objective for each dish.” This modern approach to New England food is partnered with a focus on sustainability, supporting local farmers, ranchers, and fishermen. Jasinski has even built a vast garden on The Chanler grounds, used in its nightly changing blind tasting menus. 

In his rare time off, he enjoys playing guitar, kayaking, and spending time with his wife and two boys.

Director of Food and Beverage: Christopher Roberts

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Christopher joins the team with 20 years of hospitality experience and extensive travel worldwide. Christopher’s love and appreciation for new cultures are only rivaled by his passion for New England’s thriving food scene. 

“The Chanler brand and commitment to excellence align with my years of experience and dedication to the exceptional hospitality experience,” says Christopher.

Before his role at The Chanler, Christopher was the Restaurant General Manager of Rocks 21 located inside the Inn at Mystic, Food and Beverage Director of The Spicer Mansion, and Innkeeper/ Restaurant Manager at The Inn at Dos Brisas. “The opportunity to be the Director of Food and Beverage at The Chanler is an honor, and I am excited to be part of this experienced and dedicated team.”

In his free time, Christopher enjoys going to the beach with his wife Nicole, and three children.

Lisa Williams Et Al. Posing For A Photo

The Cara Team

The team behind Cara is comprised of a talented group of professionals with genuine care for the guest experience. Many have joined the team from Michelin star backgrounds around the world to bring diversification and excitement to the nightly changing blind tasting menus and award-winning beverage lists. From the entire front-of-house team to the culinary epicenter a passion for hospitality can be seen on each plate presented. 

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