Restaurants

T&T Member Restaurant
One Bellevue at The Hotel Viking
One Bellevue Avenue
Newport, RI 02840
United States
Ph :
401-848-4824

Culinary seafood classics from the bounty of New England and beyond are being created a new. Dinner is graciously served by attentive professionals and the popular menus showcase fresh ingredients from the land and sea that are sustainable and locally-sourced whenever possible.

Our Recent Deliveries

2015-07-04

Black Baldy Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-06-30

Angus Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-06-13

Black Baldy Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-05-22

Black Baldy Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-05-04

Angus Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-05-04

Angus Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-04-27

Angus Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-04-15

Angus Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-04-09

Angus Beef harvested in Narragansett, RI by Sunset Farms Read more

2015-03-09

Angus Beef harvested in Narragansett, RI by Sunset Farms Read more

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Our Approach

Executive Chef Kevin Thiele started as a line cook at Hotel Viking’s One Bellevue in 2004. His talent, devotion to all things culinary and hard work steadily moved him up the kitchen ladder in less than three years. His career trajectory has been most impressive since being jump-started by his boss at Cousin’s Pizza in his hometown of Riverdale, New Jersey, learning how to toss pizzas in the air at age 14. Now as a young man, he is responsible for creating the menus for One Bellevue and in-room dining; and supervising the culinary team for weddings, corporate gatherings and social events at the venerable Hotel Viking. Thiele’s formal culinary education took place at Johnson and Wales University where he received a Bachelor of Arts in Culinary and Food Service Entrepreneurship in 2004. During his four years at culinary school, he managed a student dining facility at Brown University. His college internship took place at the famous Great Southern Hotel in County Kerry Ireland where he was a rotational chef. He was also schooled in Koblenz, Germany for wine certification. Prior to that, he was sous chef at Fahrenheit Bar & Bistro in Providence for almost two years. Thiele also worked at the Mansion House Hotel on Martha’s Vineyard. This young chef particularly admires chefs such as Anthony Bourdain, Thomas Keller, Michael Ruhlman and Charlie Trotter. Yet, he also considers himself to be creative in the kitchen and is fond of being on his feet all day, cooking and leading the culinary team at this well-respected Newport dining room. His food tastes are eclectic. He loves the cooking of Asia, France and Italy; but, is also very dedicated to New England regional specialties and knows how privileged he is to have access to local fish, clams, scallops, lobster and produce on a seasonal basis. A participant in Newport’s numerous events, Thiele has won 1st Place several times in Newport Winter Festival’s Chili Cook-Off contests. He also continues to be a featured chef in the Annual Kinsale Ireland Festival of Fine Food, and was the first Rhode Island chef to be invited to participate in Flavors of Connecticut, which benefits the American Liver Foundation. In July, he will once again be a participating chef in the Annual Rhode Island Chef SmackDown, a fundraising event for the American Institute of Wine and Food’s “Days of Taste®” national program for schoolchildren. Thiele has also been awarded Chef of the Year by the Rhode Island Hospitality and Tourism Association. One Bellevue has recently been awarded the prestigious Wine Spectator Award of Excellence.