Hotel Viking of Newport, Rhode Island Welcomes Barry Correia as New Executive Chef

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Chef Correia, a leader in healthy gourmet cuisine, will launch new menus, new décor and new programs this summer at Hotel Viking's culinary outlets. For starters, Chef Correia will introduce the Culinary Passport Series, a three-course tasting menu featuring cuisine from different culinary destinations around the world.

Chef Barry Correia

Chef Correia's addition to the Hotel Viking family is just one of the many steps we are taking to exceed the expectations of all our guests.”

Hotel Viking of Newport, Rhode Island is pleased to announce the appointment of Barry Correia as Executive Chef of Hotel Viking. Chef Correia, a leader in healthy gourmet cuisine, brings more than 30 years of experience to Hotel Viking’s culinary team. As Executive Chef at Hotel Viking, Correia is responsible for all culinary operations serving both its popular award-winning restaurant One Bellevue as well as the rooftop bar Top of Newport in addition to the hotels banquet and catering programs.

“I am thrilled to join the Hotel Viking team,” said Chef Barry Correia who is taking over Chef Kevin Thiele’s position as Executive Chef. Thiele, who has been with Hotel Viking since 2004, will focus on his role as Food & Beverage Director. “We are going to launch new, innovative, seasonally-inspired menus, sourcing local, organic and sustainable ingredients.” Chef Correia will be creating new culinary programs at Hotel Viking including:

  •     Top of Newport, Hotel Viking’s rooftop bar which is open from Memorial Day until Labor Day: Chef Correia is crafting a new menu featuring fresh, sustainably sourced local seafood. He will also be developing a new tasting menu of Light Bites, which will be offered with the return of Spirits & Stogies, a special pairing of food, whiskeys and cigars held on Wednesdays at Top of Newport. On Fridays from 2pm until 6pm at Top of Newport, Correia will launch a special “Start at The Top” promotion with special offers on the chilled raw bar and cool summer cocktails.
  •     The Garden Patio: In addition to creating a new look and feel for Hotel Viking’s Garden Patio, located on the corner of Bellevue Avenue and Church Street, Chef Correia will launch a new tasting menu plus Beer & Bacon Thursdays this summer with craft beers and smoked bacon bouquets.
  •     One Bellevue, the signature restaurant at Hotel Viking: Chef Correia will introduce a Culinary Passport Series, which will feature cuisine from different culinary destinations around the world. The three-course tasting menu is $39 per person and the May 15 menu features Spain, June 12 features India, French cuisine will be the focus on July 10 and August 15 will feature Italy.

To book your reservations or purchase the Culinary Passport Series, call 401-848-4824. To stay up to date on all new developments, “LIKE” Hotel Viking at

Originally from Fairhaven, Massachusetts, Correia earned his culinary arts degree in 1981 from Johnson & Wales University in Rhode Island. Correia’s culinary philosophy has earned him a national reputation as a leader in developing healthy and nourishing gourmet menus and recipes. The Berkshire Chapter of the American Culinary Federation named him the 1997 Chef of the Year. Correia, who has been a part-time Culinary Arts Instructor at Johnson & Wales since 2005, is on the advisory board for the culinary-nutrition degree program at Johnson & Wales, and was inducted into the Johnson & Wales Hall of Fame in 2004. Correia has co-authored two cookbooks; invented an apron, the Stick-A-Pron; and his recipes are featured in numerous articles, blogs and cookbooks including “Power Foods”.

Correia has worked at hotels and resorts in Missouri, Pennsylvania and Vermont. In Rhode Island, he was the Executive Chef at the Shelter Harbor Golf Club and the Green Valley Country Club. In 1989 Chef Correia was selected as executive chef to open Canyon Ranch in Lenox, Massachusetts. During his tenure at Canyon Ranch, the resort earned the “Best Spa Cuisine” title five times from Conde Nast Traveler.

“Chef Correia brings great talent to Hotel Viking’s culinary team and his flavors and seasonal inspirations will be evident in both the intimate dining experiences at Hotel Viking and the group catering events from meetings to weddings,” said David Kirken, General Manager of Hotel Viking, “His addition to the Hotel Viking family is just one of the many steps we are taking to exceed the expectations of all our guests.”

About Hotel Viking:
Hotel Viking, a member of the Historic Hotels of America, is located at One Bellevue Avenue in Newport, Rhode Island. Hotel Viking offers 209 elegantly appointed guest rooms and suites. With more than 13,000 square feet of event space, including two ballrooms, boardrooms and private meeting space, Hotel Viking easily accommodates groups and weddings large and intimate. Hotel Viking’s culinary experiences include the award-winning One Bellevue, which offers three meals and Afternoon Tea daily, indoor and patio dining, as well as a bar and lounge. Top of Newport is Hotel Viking’s seasonal roof top lounge offering live entertainment and special events and menus. The hotel’s full-service spa features a selection of massage and skin treatments. Additional amenities include an indoor heated pool, fitness center, courtyard and the historic Newport Kay Chapel. Hotel Viking is a 30-minute drive from TJ Green Airport (27 miles) in Providence and the Providence Train Station, and is driving distance from Boston (70 miles) and New York City (170 miles). For information, please contact Hotel Viking 401-847-3300 or visit online at Be social at and

About Pyramid Resort Group:
Pyramid Resort Group manages and asset manages a diverse portfolio of resorts in one of kind destinations across the United States and the Caribbean. These locations range from Hawaii to Arizona to Florida and to the Cayman Islands. Pyramid Resort Group delivers creative, engaging experiences for the leisure and group guest inclusive of golf, spa, fitness, dining, meetings, recreation, water sports, and cultural immersion.


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