Creativity can take on many forms, and is often revealed in what we’re passionate about. For Celeste Executive Chef Andrew Gould, that passion is food. Originally from New Jersey, Gould first explored his creativity through graphic design before trading in his mouse and keyboard for pots and pans. After earning a certificate in wine and spirits education from Johnson & Wales University, he honed his skills in various Providence kitchens. Gould later joined the Newport Restaurant Group, where his culinary career flourished. By 2017, he had risen to sous chef at Iron Works Tavern in Warwick and went on to play a key role in transforming Trio into Celeste in Narragansett.
Gould approaches cooking with a focus on simplicity, seasonality, and connection. He says that the best food is simple, and it always tastes better when it’s made with local produce and seafood. That philosophy guides every decision on his menu, from a delicate crudo to a steaming bowl of littlenecks. For Gould, the true joy of being a chef lies in the creative freedom it offers, and in the chance to craft experiences that brightens someone’s day.
Celeste’s menu reads like a love letter to the coastlines of Europe, but with a distinctly Ocean State accent. Locally grown oysters, fresh-dug littlenecks, lobster, and seasonal finfish find their way into pasta, lobster rolls, and more. Gould notes that he loves the diversity our little state offers and his menus reflect that ethos, moving fluidly from chilled oysters on the half shell to a hearty shellfish stew. Every plate is meant to be shared, savored, and remembered.
Behind each Celeste dish is a network of local fishermen and shellfish farmers whose livelihoods depend on healthy oceans and strong markets. Many Rhode Island restaurants including Celeste proudly work with the Rhode Island Seafood Marketing Collaborative, an initiative by the Rhode Island Department of Environmental Management, that helps consumers discover what’s being landed by local fishermen and where to find it. Every partner pledges to feature fresh, local, and sustainably-sourced seafood, giving consumers confidence that what’s on their plate truly represents the Ocean State. Partners include Narragansett Bay Lobster, Walrus and Carpenter Oysters, the Ocean State Shellfish Co-op, and the fishing vessel Karen Elizabeth, to ensure that the seafood arriving in their kitchens is fresh, traceable, and sustainably harvested.
For chefs like Gould, local seafood isn’t just a marketing tool. It’s a medium of culinary artistry and a way to cultivate connection. For guests, it’s an invitation to taste Rhode Island at its best. And for the fishing families and aquaculture farmers, it’s about supporting our state’s commercial fishing industry. As Rhode Islanders, we sometimes forget the treasure that lives just beyond our shores. Visiting a restaurant like Celeste is a powerful reminder that our smallest state offers an outsized gift: seafood that is fresh, abundant, and deeply tied to place.
So, the next time you’re in Narragansett, follow the sea breeze to where Chef Andrew Gould crafts daily dishes that reflect the rhythm of the ocean and the dedication and hard work of local fishers. Ask your server about the seafood and you’ll likely hear a story that began just off our coast. And when you leave, you’ll not only have enjoyed an unforgettable meal, but also supported the people and programs that keep Rhode Island’s seafood heritage alive. 15 Kingstown Road, Narragansett
The interactive RI Seafood Finder maps more than 160 partner venues, including restaurants, markets, and wholesalers, that serve or sell local seafood. Learn more at Seafood.RI.gov and follow along on Facebook at @RISeafoodRocks and Instagram at @RI.Seafood.
Comments
No comments on this item Please log in to comment by clicking here