In the words of Virginia Woolf: “One cannot think well, love well, sleep well, if one has not dined well.” The same can be said for weddings. Your guests can dance up a storm and get excited about fabulous tabletop designs, but if the food falls short, it will leave a lasting impression. Keep your day worthy of being remembered by working with the best chefs the area has to offer. Their talent, and widely divergent backgrounds, will help elevate any celebration to noteworthy status.

Although Chef Kim Lambrechts of Forty 1º North, The Grill in Newport, R.I., grew up in Europe and attended hotel school in Belgium, the splendor of New England’s changing seasons repeatedly brought him back to the area until he settled here. Trained in wine and maître d’ service, Lambrechts jumped into the kitchen one night to help a shorthanded chef and discovered a place where his creative impulses were unlimited. His world travels gave him an insider’s authentic knowledge of a multitude of cuisines. “I understand the diverse flavors of different continents and can let them stand alone or combine them for maximum impact,” says Lambrechts.

Chef Brian O’Donnell of Café Nuovo in Providence, R.I., is the 13th child of Irish immigrants. While Saturday morning cartoons mesmerized other children, he was immersed in the “Great Chefs” television series. O’Donnell sharpened his skills as a troubleshooter for the Boston Culinary Group, orchestrating everything from massive Super Bowl events to catering on yachts. His signature style is creative renditions of classic dishes, and his light, but flavorful sauces prompt frequent requests for his recipes. In this chef’s kitchen, even large wedding parties are treated like intimate guests. “We prepare everything on site and à la minute,” says O’Donnell.

At Muse by Jonathan Cartwright located in the Vanderbilt Grace hotel in Newport, R.I., Brit Jonathan Cartwright employs his five-diamond and Grand Chef Relais & Châteaux kitchen mastery to bring out the best in regional cuisine based on fresh local ingredients. As a young man, while dreaming of being a top-seated bicyclist, he got a job in a restaurant to support himself and fell in love. He still sees similarities between the two. “In the kitchen, as well as in cycling, you have to have a great team, be ready to meet any challenge, and prove over time that you have quality,” he says. His hallmark work produces complimentary flavors that never overpower each other, presented with whimsical elegance.

As a child, it’s unlikely that Chef Tony Cascino ever got the message about not playing with your food. The executive chef of Max Ultimate Food in Boston, Mass., orchestrates kitchen magic using molecular gastronomy, which allows him to discover new ways of making standard ingredients bow to his will. “There’s no clutter in the clean, simple way we approach food,” says Cascino. “Everything has its place.” Recently engaged, the classically-trained chef has a newfound understanding of wedding planning. “At a tasting, I’ll show a couple how I plan to serve their requests,” says Cascino, “and then ask them to help me tailor the food even more specifically to
their wishes.”

Native Rhode Islander, Chef Derek Jolie of Blackstone Caterers, learned the culinary classics at age 14. Working as a dishwasher sealed his love for the camaraderie and order of the kitchen. “It’s great being in a business where you can sense the changing seasons by the aromas in the room,” Jolie says. After graduating from Johnson and Wales College of Culinary Arts, he joined Marriott International, rising from salad chef to sous chef. A master of logistics and coordination, he lets fresh local food and natural flavors speak for themselves. Jolie captures each client’s vision with creative twists on straightforward dishes. “It can be a simple BLT with fried green tomato or quirky Eggs Benedict the size of a quarter and served on a spoon, but we welcome the opportunity to make things memorable,” says Jolie.