For a state so small, Rhode Island certainly seems to have an inordinate number of special dishes. Chef T.J. Delle Donne came to Rhode Island 30 years ago and studied culinary arts at Johnson & Wales University in Providence. As an undergraduate, he was named Best Young Chef in the Northeast region by the Chaîne des Rôtisseurs, the world’s oldest gastronomic society. He’s now the associate dean of culinary relations and special projects at the College of Food Innovation & Technology at Johnson & Wales.
“I’ve grown to love this state and its food scene,” he said, and based on his list, one can understand why.
