Kevin Di Libero has been named sous-chef at The Mooring Restaurant in Newport. He previously worked as executive chef at Pane e Vino on Federal Hill
in Providence. Di Libero received a degree in culinary arts at the Florida Culinary Institute, where he was trained by Raffaele Santrapaia of Capri, Italy. He lives in East Providence.
PBN: What is your favorite dish to make?
Beyond Cash Donations: How New Forms of Giving Are Transforming Not-for-Profit Accounting
Evolving Funding Landscape for Not-for-Profits Not-for-profit organizations are being asked to do more with less,…
Learn More
Di Libero: My favorite dish is zuppa di pesce, which is an Italian seafood dish consisting of lobster, shrimp, scallops, calamari, baby octopus, mussels, clams simmered in a light tomato seafood broth, finished with fresh oregano.
PBN: Your favorite ingredient?
Di Libero: My favorite ingredient changes every season, and changes every year. There’s always something new to discover or something to rediscover.
PBN: Is there a lot of opportunity for chefs in this market?
Di Libero: The sky is the limit in our industry. It is all up to the individual.
PBN: How is Rhode Island perceived by chefs outside the area?
Di Libero: I think we as chefs in Rhode Island are held in high regard, having great chefs in such a small state.
PBN: Who is the most famous person you’ve made a dish for?
