Arthur Barrette is a uniquely well-rounded hospitality professional known for his creativity, integrity, and leadership both in and beyond the kitchen. A classically trained chef, Arthur began his career abroad, completing his apprenticeship in some of Ireland’s most respected kitchens before returning to the United States.

–

He was a member of the opening team at the renowned Ocean House in Watch Hill, Rhode Island, a triple Forbes Five-Star property, where he refined his foundation in luxury hospitality. Arthur then joined The Lambs Club in Midtown Manhattan under the guidance of Geoffrey Zakarian, where he rose quickly through the ranks from Sous Chef to Chef de Cuisine, and ultimately Executive Chef by the age of 25. During his tenure, the restaurant earned a recommendation from the Michelin Guide and Four Stars from Forbes Travel Guide.

–

Following his time in New York City, Arthur returned to Rhode Island and joined the New York Yacht Club as Chef de Cuisine before being promoted to Executive Chef. There, he led the culinary program for one of the most prestigious private clubs in the world, serving an international membership and elite sailing community.

–

Arthur currently serves as Executive Chef and General Manager of The University Club of Providence, where he oversees all aspects of culinary operations and club management. In this expanded role, he has guided the Club through a period of transition, while continuing to elevate the dining experience and strengthen overall operations.

–

A graduate of Johnson & Wales University, Arthur is passionate about thoughtful, ingredient-driven cuisine and creating meaningful guest experiences.