Legendary chef Jacques Pépin was celebrated during a collaborative chef dinner at Giusto in Newport on May 30. The 90/90 Dinner was part of The Jacques Pépin Foundation’s dinner series celebrating Pépin’s 90th birthday with 90 dinners around the country throughout 2025. Hosted by Giusto’s Kevin O’Donnell, Chef/Owner; William Rietzel, Executive Chef; and Sarah LaRose, Pastry Chef, in collaboration with Robert Andreozzi, Chef/Owner, Pizza Marvin; Eric Brown, Chef/Owner, Frank & Laurie’s; and Basil Yu, Chef/Owner, Yagi Noodles, guests enjoyed four courses of cuisine with dessert. Each course was prepared by a different chef and paired with a French wine. Pépin was in attendance as the venue’s team united to back The Jacques Pépin Foundation, which supports free culinary and life skills training through community-based organizations, helping individuals detached from the workforce gain confidence and employment in food service. The 90/90 Dinner series will continue to offer ticketed dinners, each celebrating Pépin’s 90th birthday in 2025 and designed to generate significant support to advance the foundation’s mission of improving lives through culinary education.
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- Legendary chef Jacques Pépin was celebrated during a collaborative chef dinner at Giusto in Newport on May 30.
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- The 90/90 Dinner was part of The Jacques Pépin Foundation’s dinner series celebrating Pépin’s 90th birthday with 90 dinners around the country throughout 2025.
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- Back Row: John Dane, Pizza Marvin; Justin, Frank and Laurie’s; Robert Andreozzi, Chef/Owner, Pizza Marvin; Eric Brown, Chef/Owner, Frank & Laurie’s; and William Rietzel, Executive Chef, Guisto. Front Row: Basil Yu, Chef/Owner, Yagi Noodles; Sarah LaRose, Pastry Chef, Giusto; Jacques Pépin; Kevin O’Donnell, Chef/Owner, Giusto; and William Downes, Cook.
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- All of Giusto: Angela Savoca, Floor Manager; Philip Tickner, Assistant General Manager; Katie Ellis, General Manager; and Staci Barden, Guest Relations/Events Manager.
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- Kevin O’Donnell, Chef/Owner, Giusto and Jacques Pépin.
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- Basil Yu, Chef/Owner, Yagi Noodles and Jacques Pépin.
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- A pour of Taittinger Prestige Rosé Champagne.
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- Guests were welcomed with a glass of Taittinger Prestige Rosé Champagne.
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- Wines served included Giraudon Bourgogne Aligote, Château Loupiac-Gaudiet Loupiac, Domaine Zind Humbrecht Pinot Gris, Château Pradeaux Côtes de Provence Rosé and Domaine Chante Alouette Cormeil Saint Emilion Grand Cru.
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- Jennifer Quigley-Harris, Director of Grants and Membership, The Jacques Pépin Foundation.
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- Domaine Zind Humbrecht Pinot Gris.
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- A pour of Domaine Zind Humbrecht Pinot Gris.
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- Geoffrey Deschamps, Bartender and Conor Burns, Lead Bartender, Giusto.
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- The Jacques cocktail: Hendrick’s Gin, mint shrub and sparkling water.
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- The Julia cocktail: Hendrick’s Gin, Joseph Cartron Crème de Cassis and Cocchi Americano.
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- Jacques Pépin during the dinner.
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- The first course by Frank & Laurie’s Chef and Owner Eric Brown, a terrine of RI seafood and shellfish with chartreuse mustard, pickled baby turnip and a sea lettuce cracker, was paired with Domaine Zind Humbrecht Pinot Gris.
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- Cookbooks on display authored by Jacques Pépin, among the more than 30 he has published: “Art of the Chicken,” “Jacques Pépin Celebrates” and “Jacques Pépin New Complete Techniques.”
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- Ian Single, Territory Manager – New England, Spiribam Fine Spirits Imports and Alyssa Venuti, Sales Consultant, Southern Glazer’s Beverage Company.
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- Jennifer Quigley-Harris, Director of Grants and Membership, The Jacques Pépin Foundation seated with guests.
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- Jacques Pépin chatted with dinner attendees throughout the evening.
Photos by Laura Widness.
