DINING

With over 15 years of international culinary experience, Executive Chef Gerardo Viejo brings a fresh sense of innovation and dedication to Weekapaug Inn. He fosters a strong commitment to creativity and the use of locally sourced ingredients, presenting the absolute best of authentic coastal New England dining to the Inn. 

A proud graduate of Johnson & Wales University, Chef Viejo has honed his craft in renowned kitchens around the world, including Four Seasons properties in Vail, Boston, Oahu, and Athens. Before joining Weekapaug Inn, he served as Executive Sous Chef at the illustrious Shore Lodge and Whitetail Club in McCall, Idaho. There he oversaw multiple dining outlets, developed seasonal menus, and led a diverse culinary team with immense success. 

His background also includes entrepreneurial ventures such as owning and operating a Latin fusion restaurant in Providence, Rhode Island. Chef Viejo’s passion for coastal cuisine, combined with his focus on menu engineering, team leadership, and sustainability, makes him the perfect fit to lead the Weekapaug Inn culinary team. 

A native Rhode Islander, Chef de Cuisine Cameron Gray has lived in North Kingstown, Rhode Island his entire life. While attending Johnson & Wales University, he found his passion for cooking. Before joining Weekapaug Inn in November 2021, Chef Cameron spent five years at the Point Judith Country Club in Narragansett, Rhode Island, followed by Locanda RI in Saunderstown, Rhode Island. When not in the Inn kitchens, Chef Cameron loves to spend time with his girlfriend and their four cats, cheer on the Celtics, and freshwater fish when the weather allows.