Boat House Restaurant Appoints New Executive Chef

, located at 227 Schooner Drive in North Tiverton announced this week that Jonathan Cambra, executive chef of sister property Castle Hill Inn, has been appointed executive chef in charge of the restaurant’s culinary program effective immediately. For more information, please call (401) 624-6300 or visit the website at www.boathousetiverton.com. 

“Chef Cambra has been an integral part of our culinary team for more than ten years,” said Casey Riley, chief operating officer of Newport Harbor Corporation.

At Castle Hill Inn, Cambra's vision of sustainable agriculture, locally-purchased ingredients and organic first was prevalent in all of the Inn’s menus. He has a philosophy of buying top ingredients and artistically preparing and presenting dishes in their purest form, so that each subtle layer of flavor is detected, is his hallmark.

Drawing on his Portuguese roots, Cambra will continue the tradition of subtle Mediterranean spices and influences in his dishes at the Boat House. In the winter months, guests can look forward to enjoying heartier, rustic foods and in the spring and summer, the menu will change to lighter, local dishes abundant with ingredients from local farmers and fish mongers.

In addition to his focus in the kitchen, Cambra also lends his time and talent to a host of local organizations and good-cause benefits. Some of his favorites include: the Rhode Island Food Bank’s Taste of the Flower Show, the American Red Cross, Great Chefs of Rhode Island Star Chefs Series, March of Dimes Star Chef Series, the Boys & Girls Clubs of RI, and DCYF Women & Children’s Benefit. In addition, Cambra is a regular participant in the American Harvest Workshop at Cakebread Cellars in Ruthersford, California. 

Cambra resides in Bristol with his wife Melanie, daughter Zoë, and son Cody.

For more information, please call (401) 624-6300 or visit the website at www.boathousetiverton.com.