our chef

Jeffrey Carroll

Executive Chef

Like many 27-year-old American men, Jeffrey Carroll thrives on immediate gratification. His fervor for food is what distinguishes him from the rest.

How does Napa Valley Grille's rising young chef make mouths happy? Perhaps it's his innate ability to experiment with ingredients and create dishes that are innovative and compelling visually as well as tasteful. After all, he draws from the best food and wine that New England has to offer including an abundance of fresh fish such as the Striped Bass, apples in the fall, heirloom vegetables, goat products from local farms, Rhode Island vineyards, and the list goes on.

Chef Jeffrey uses primarily old-school artisan products because he appreciates the craft that goes into making them. His admiration is as much about the food as it is about the people behind it. Jeffrey enjoys building personal relationships with purveyors and guests alike. He even refers to them as family, as well as he does the rest of the staff at Napa Valley Grille.

It was cooking for his family as a kid that helped Jeffrey discover his interest in the culinary arts. Instead of the same old hamburger and hot dogs for dinner every night, Jeffrey craved stuffed shrimp and flavorful barbeque dishes. So, what began as a hobby led Jeffrey to his first kitchen job as a prep cook at the Marlboro Country Club in Marlboro, Mass. From there, he enrolled in the culinary arts program at Johnson & Wales University in Providence in 1997 where he honed in on his creative talents.

Jeffrey applied his skills as a teaching assistant at the university and as a line cook at The Flying Bridge, a high-volume a la carte restaurant in Falmouth, Mass. Then in 1999, when Napa Valley Grille opened in Providence, he started as a prep cook. Over the last few years, Jeffrey worked his way up the ranks to sous chef, and finally to his current position as executive chef.

Jeffrey says the best things about being at Napa Valley Grille are the relationships he has made, the freedom to be creative, and the ability to see the immediate results of a dish well made. Although each day brings with it many challenges and long hours, his insatiable hunger for experimenting with food remains. "It's all worth it," he says. "I wouldn't do it if I didn't love it."