Regional Director of Operations - Newport Harbor Corporation
Since a very young age, hospitality has been a way of life for Corey Barriera, Newport Harbor Corporation’s regional director of operations. His 20-year career in the industry began with a passion for homemade food over great conversation, elements that were paramount while growing up in an Italian-Jewish family, and now translate into his management and oversight of all five Papa Razzi locations, including Papa Razzi Metro, and most recently, Avvio. “Everyone knew my mom’s cooking,” he recalls. “We had many wonderful meals with many wonderful people. It created a terrific extended family for me as a child and left me with a lot of great memories of dining around a table together. This is what I want for our customers- to feel welcome, to enjoy the bond of jovial conversation and great food together. I want them to feel at home— that’s what Avvio is all about.”
Barriera joined Newport Restaurant Group in 2002 at Castle Hill Inn, the iconic Relais & Chateaux property located in Newport, where he served as dining room manager before being promoted to director of food and beverage. He transferred his experience when he became assistant general manager of 22 Bowen’s Wine Bar & Grille, also in Newport, followed by general manager of Waterman Grille, set along the banks of the Seekonk River in Providence. He was then elevated to regional general manager for the Newport Restaurant Group, where he oversaw multiple locations including Waterman Grille and the Boat House in Tiverton, in addition to Papa Razzi locations in Boston and Cranston. His proven track record of success as a leader led to Barriera’s promotion to his current role of regional director of operations in 2013.
Barriera’s love of hospitality and desire to bring an authentic Italian experience to Avvio led him on a tour around the United States and Italy, where he, along with Chef Kevin DiLibero, director of culinary arts, drew inspiration from the fun, fresh and simple approach of Italian dining that now defines Avvio.
In training his staff at Avvio, Barriera has instilled his trademark attention to detail and genuine interest in customers. “Our patrons are guests in our home; we want them to enjoy great food and conversation, and when we say goodnight, hope that their experience will make them return soon!”
When Barriera’s not mingling with guests, he spends his time with his wife Alicia, 6-year-old son Alex, and 4-year-old daughter Leah.
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..