DINING

A New England native, Chef Andrew Brooks returned to Weekapaug Inn in 2021, a place where he worked early in his luxury hospitality career, but now as Executive Chef. As Executive Chef of the historic Five-Star inn, he leads the culinary team and oversees all culinary operations at the resort including restaurant outlets, catering and banquets.

A graduate of Johnson & Wales University, Chef Brooks gained experience at luxury resorts along the East Coast. He served as Chef de Cuisine at The Ritz-Carlton, Amelia Island, where he was instrumental in the success of four of the resort’s dining outlets. Other past experience includes culinary leadership positions at Omni Amelia Island Resort. Most recently, he served as Executive Sous Chef of Ocean House, Weekapaug Inn’s sister property.

At Weekapaug Inn, Chef Brooks dishes up his interpretation of quintessential New England cuisine using locally sourced ingredients from Westerly and the surrounding area. His farm-to-table fare is both comforting and flavorful, and features the freshest and finest local products. Chef Brooks has a passion for sustainability, and through a newly implemented composting program has turned Weekapaug Inn into a zero food waste property.

In his time away from the Inn, Chef Brooks enjoys spending time outdoors with his wife Erinn and dog Sophie, cheering on Boston sports, hiking, gardening and visiting his family back home in Vermont.

As Executive Sous Chef of Weekapaug Inn, Chef Chaz Paull oversees culinary operations in the Inn’s kitchens, providing inspiration, guidance and leadership to the talented team working with him. 

Hailing from a large Italian family, Chef Paull’s fondest childhood memories are of the Sundays he would spend cooking elaborate meals with his father. He later went on to cook professionally and was struck with the passion for hospitality and the culinary arts.  

A Westerly, Rhode Island native, Chef Paull has made a name for himself through the years working in the area’s most admired restaurants and inns. His culinary career began at the Harbourview in Stonington before becoming the Executive Chef of the Olympia Tea Room in Watch Hill, as well as Harbour House, Go Fish, and the Captain Daniel Packer Inne in Mystic. He also owned and operated the popular restaurant, One South in Stonington Borough for several years. His rich experience cooking rustic yet refined food, and his extensive knowledge of local products and produce has made him a great asset to the Weekapaug Inn culinary leadership team.  

Not only is Chef Paull a world class culinarian, but he is also a talented musician and novice carpenter. When he’s not in the kitchen, making music or working on a project around the house, he enjoys traveling with his wife and cheering on the Patriots.