The Mooring Seafood Kitchen & Bar

Bob Bankert

Executive Chef

Chef Bob Bankert’s skills and talents were apparent early in his career when he began as an intern under the expert tutelage of Chef Casey Riley, COO of the Newport Harbor Corporation and former Executive Chef of Castle Hill. After graduating from the New England Culinary Institute, Chef Bob spent several years as a Restaurant Manager in Florida, but in 2006 he returned to the Newport Restaurant Group as a Sous Chef at Castle Hill Inn, where he quickly rose to Chef Tourant and then to Executive Sous Chef in 2011.

Now as Executive Chef of The Mooring Seafood Kitchen & Bar, Bob looks to build upon the unique and distinctive flavors that have consistently set The Mooring apart.

Richard Barbato

General Manager

Rich Barbato’s restaurant career began in the summer of 2001. After graduating from Roger Williams University, Rich joined the Newport Restaurant Group as an integral part of the front-of-house team at 22 Bowen's. In 2006, he became part of the management team at 22 Bowen's sister property, The Mooring Seafood Kitchen & Bar, where he served as Dining Room Supervisor for two years.

After again joining the 22 Bowen's staff in 2008 to assume the responsibility of Assistant General Manager, Rich returns to the familiar confines of The Mooring where he first honed his supervisory skills. With stellar management experience and expert knowledge from the years of overseeing 22 Bowen’s extensive wine program, Rich looks to ensure guests receive a top-quality culinary experience.

Shawn Westhoven
General Manager

Shawn Westhoven first began his career in the hospitality industry with an eye toward the kitchen. He graduated with honors from Johnson & Wales University with a degree in Culinary Arts. Shawn’s first professional culinary job was with award-winning Castle Hill Inn, in Newport, RI. He moved up through the kitchen, working in a variety of culinary positions, before branching out into hospitality management, and taking on the role as Castle Hill’s Assistant Dining Room Manager. Shawn credits his great passion for wine as impetus for his move out of the kitchen.

In 1998, Shawn moved back to his native Ohio to complete his formal degree in hospitality management and worked as a Rounds Cook at Lindey’s American Bistro in Columbus, while attending The Ohio State University. He graduated with honors in 1999, with a degree in Hospitality Management.

However, the restaurant call of Rhode Island was strong, and it wasn’t long before Shawn was back working with Newport Restaurant Group. In 2000, Shawn came back to Castle Hill as the property’s Restaurant Manager.

In 2001, Shawn was appointed Restaurant Manager at Castle Hill’s sister restaurant, 22 Bowen’s Wine Bar & Grille. Shawn opened the 270-seat steakhouse and helped to orchestrate a wine list of more than 400 labels. He was then promoted to Assistant General Manager at The Mooring Restaurant.

In 2004, Shawn left The Mooring to become Director of Wine & Spirits at the Chanler Hotel, in Newport. In nine short months, Shawn was able to achieve Wine Spectator’s Best Of Award of Excellence in the Spiced Pear, the hotel’s restaurant.

He returned to the Newport Restaurant Group family in 2005, opening the Boat House restaurant on the waterfront in Tiverton.

Now, Shawn is General Manager of The Mooring Seafood Kitchen and Bar, overseeing the daily operations of this 260-seat property and managing a staff of more than 100.

Shawn also holds an Advanced Wine Certification from Boston University

Robert DeLuise
Executive Chef

Chef DeLuise has cultivated his culinary roots in some of Rhode Island's best kitchens. Shortly after graduating from Johnson & Wales University with an Associates of Applied Science in Culinary Arts, he joined the kitchen of Mediterraneo Caffe in the famed Federal Hill section of Providence. It wasn't long before local magazine, Providence Monthly, named him as one of Rhode Island’s "Top 10 Hot New Chefs."

Chef DeLuise also worked the kitchens of some of Rhode Island’s longest-standing eateries including Caffe Dolce Vita and Pinelli's Grill & Cucina. However, he can now be considered a native of Newport Restaurant Group, serving as Chef de Cuisine at sister restaurant Hemenway's Seafood Grill & Oyster Bar in Providence, as well as Hemenway's Dockside Dining in East Greenwich before moving to The Mooring in 2011.

Chef DeLuise also holds an Associate of Science in General Studies from Mitchell College. He resides in Providence.

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