He was born and raised in a small town in southern Italy where the abundance of typical Mediterranean foods played an important role in everyday life and in creating the expectation levels of excellence in the mind of Franco Paterno, Executive Chef. A quest for the American dream brought his family to a small Rhode Island town with a large Italian/American community and it was here he discovered the world-class training at the Johnson and Wales University Culinary School.
Chef Paterno developed his skills through making contributions at some of the finest restaurants and resorts in the country but he found his home back in Rhode Island at the Providence Marriott. “Many changes have occurred over the past 21 years,” he reflects, “but one of the best was creating the Bluefin Grille, a fine dining restaurant concentrating on serving the freshest seafood available, prepared and presented in contemporary cooking methods.”
“I was the new kid in the kitchen,” James Cook says of his early days with the Chef. “He was legendary as a teacher. I soon learned why. Franco has created an atmosphere where everyone wants to make sure the operation is successful whether he is there or not. He reminds us how important it is to change with the guest and how rapidly that occurs. We talk about WOWing the guest all the time.”
The term “family” has a broad definition to Franco. He treats all associates like family and counsels them with compassion and empathy. The Executive Sous Chef shares his story, “My wife was having surgery for possible thyroid cancer. It was a busy weekend and I was fighting with my concern for my wife and my inherited strong work ethic. Franco pulled me aside and explained to me the importance of keeping a strong family base to help ensure even better work performance. He advised me to go to the hospital. That lesson will stay with me for life as will my respect for Franco Paterno.” |
