The Vanderbilt today announced the appointment of David Crone as Executive Chef.

With two decades of culinary experience earned at luxury hotels and restaurants across the East Coast, Crone will oversee culinary development, operations and programming at the hotel’s signature restaurant, The Vanderbilt Grill, the seasonal Garden Terrace, and the Roof Deck, the popular rooftop lounge and restaurant featuring panoramic views of Newport’s scenic waterfront.

According to The Vanderbilt, “Crone’s diverse culinary experience was gained at some of the nation’s most esteemed restaurants throughout New England. No stranger to Auberge Resorts Collection, he joins The Vanderbilt from the acclaimed Forbes Five-Star White Barn Inn in Kennebunk, Maine, where he worked as Executive Sous Chef. Prior to that, Crone worked as Executive Sous Chef at the Trapp Family Lodge in Stowe, Vermont, where he led the opening of the Austrian Tea and Tap Room. Prior to that, Crone served as Executive Sous Chef at Equinox Resort & Spa in Manchester, Vermont, where he helped uphold the prestigious AAA Four Diamond status for the property”.

“We are delighted to welcome Chef David Crone back into the Auberge family and the Newport community,” said Massimiliano Puglisi, General Manager, The Vanderbilt, Auberge Resorts Collection in a prepared statement today. “His innovative award-winning culinary skills, creativity and leadership experience will help us take The Vanderbilt’s culinary program to the next level. He will be an inspirational driving force behind our food and beverage operation as we embark on a new era for this storied hotel.”

“I am thrilled to continue my career with the Auberge Resorts Collection family, and I look forward to making a mark on the culinary legacy of this historic property,” said Crone in a statement. “Newport has such an extraordinary bounty of regional produce and I am excited to expand on my knowledge of the local flavors and introduce new innovative, yet approachable dishes.”

Crone earned his culinary degree from New England Culinary Institute in Essex Junction, Vermont.

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