There was a collective gasp heard ‘round the Ocean State last February when a fire damaged the historic Castle Hill Inn on Newport’s Ocean Drive. Among many structural and logistical disruptions, the temporary closure delayed the planned celebration of the appointment of new Chef de Cuisine Quentin Diez, a visionary pro who brings years of honed classical French technique from his native Alsace, mixed with playfulness and a wide-eyed connection to the land informing his dishes. The team at Castle Hill Inn was determined to open by Memorial Day, and more than 50 contractors worked seven days a week to realize that goal; by late-May, guests were welcomed back to the storied property’s reopening of the main level of the Agassiz Mansion, including the lobby, The Lawn Terrace, The Terrace Bar, Mansion Bar, the Forbes-Five Star Aurelia at Castle Hill and at last, the announcement of Chef Quentin’s appointment. We recently interviewed Chef about his process and his new life in Rhode Island.
I enjoy the process as much as the final dish. Every idea begins with an image in my mind, but getting there is never a straight line. You try something, taste it, change it, and try again. Sometimes an idea comes together quickly, but more often it takes many versions before it feels right. The best moments usually happen when something doesn’t go as planned. Those unexpected turns force you to think differently, and they often lead to a better result than the one you imagined
at the beginning.
The most important thing is understanding the terroir of the place where I’m cooking. Every region has its own identity, and my job is to listen to it. Once I discover the ingredients that thrive here, the ideas begin to come naturally. In many ways, the farmers aren’t just supplying the menu – they’re helping create it.
Sometimes, a dish can have a story behind it, and a title can help share the image that inspired it. It’s a way of inviting guests into my imagination for a moment. Other times, a dish doesn’t need that. A simple description can be just as beautiful. Guests can create their own interpretation of what’s on the plate. The most important thing to me is that the food feels honest.
Alsace will always be part of who I am, but what excites me most is discovering the flavors of where I am today. I’m working with different products, different seasons, and different people. Little by little, I’m learning what Newport tastes like, and through that process my culinary identity is evolving.
Cooking is serious work, but eating should be a pleasure. I hope guests leave feeling like they experienced more than a meal. We’re telling the story of this property through food – the land, the seasons, the farmers, and the people who care for it. If a guest can taste a little bit of Castle Hill in each dish, then we’ve done our job.
The products I haven’t discovered yet. This is my first summer here, so I’m still learning what grows best. I asked one of the farmers we work with if he could grow artichokes and citrus – ingredients I’m familiar with. Instead, he told me we would have chard, cucumbers, and tomatoes. Those weren’t the answers I expected, but that’s exactly what makes it exciting. The land tells you what it wants to produce, and then your job is to listen and create something beautiful from it.
I’ve cooked in many places throughout my career, from Provence to Burgundy to Périgord. Every region has its own products, traditions, and way of life. Newport is completely different from anything I’ve known before. For a cook, that’s exciting. A new landscape means new ingredients, new challenges, and new opportunities to create.
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