Sarto is led by Executive Chef/Partner Robert Andreozzi, a Rhode Island native. After graduating from Roger Williams University, Robert attended culinary school at Johnson and Wales University in Denver, Colorado. He went on to work at Blue Hill at Stone Barns and Del Posto Ristorante, before moving to Italy to further his knowledge of regional Italian cuisine at Orsone Ristorante on the Bastianich Vineyard in Fruili, Italy. Upon returning to the United States, he worked at Frasca Food and Wine in Boulder and has made his way back to Rhode Island to open Sarto.
Director of Sales and Events
Rebecca Miller is an established event specialist, with more than 12 years of extensive experience managing, planning and catering weddings, corporate events, large banquet services and intimate social gatherings. Rebecca was previously general manager and director of catering for The Regatta Place and corporate events manager at OceanCliff Hotel, both located in Newport. While working at The Regatta Place, Rebecca was instrumental in earning the venue the Wedding Wire’s Couples Choice Award for four consecutive years. In 2013, she was a 2013 recipient of the Stars of the Industry “Emerging Leader” award from the Rhode Island Hospitality Association.
Colin Lewis has spent most his life in New England honing his skills in all areas of restaurant operations. For over a decade, Colin worked in Boston as a chef in fine-dining restaurants and then spent years as a private chef across the US and abroad. In 2013, he moved to Providence transitioning from the kitchen to the bar, using a culinary background to craft innovative cocktails as the opening bar manager for downtown’s Figidini Wood Fire Eatery, where he created over 1,000 original recipes for their beverage program. In 2016, Colin relocated to Chicago, working at the famed Untitled Supper Club under internationally-acclaimed beverage director Egor Polonskly, before returning to Providence this year.