our team

OverviewOur Team


Kevin DiLibero

Culinary Arts Director

Chef Kevin’s talents showcase the flavors of the fresh ingredients he uses and the hard work of the people who harvested them. His passion for cooking awakened early thanks to his Italian mother, whom he helped prepare daily family dinners growing up.

His love of traditional Italian cooking deepened while earning his culinary degree at the Florida Culinary Institute and working with his mentor, Raffaele Santrapaia of Carpi, Italy. Kevin then spent years gaining professional experience in kitchens throughout Rhode Island, most notably serving as opening Executive Chef at Pane e Vino in Federal Hill, Providence’s historic Italian neighborhood, and as Executive Chef of Waterman Grille, where he crafted elegant dishes inspired by Providence’s creativity and diversity.

As Director of Culinary Arts, Kevin excels at creating menus that mix classic Mediterranean recipes with inspired touches, due to his dedication to local farmers, artisans, and purveyors. He currently resides in East Providence, RI with his wife.

Papa Razzi: Tell us about your love affair with Italian food.
Chef Kevin: My childhood was about two things: family and food. My love of food started as a young boy at home in our kitchen where I watched my mother cook for our large Italian family. Even at a young age, I recognized the love and care that she put into the meals that she provided for us. My mother had such a respect for whatever she cooked. As I got older, I realized that good food made people happy and that the best memories are always made sitting around a table. As a family we always had dinner together and the big Sunday meals you hear about were a huge tradition for us. My mentor, Raffaele Santrapaia (from Capri, Italy) taught me how to keep things simple when cooking and letting good technique be the foundation of great food. Raffaele taught me much more than just how to be a good cook, there are great life lessons to be learned in a kitchen.

Papa Razzi: What is your favorite dish on the Papa Razzi menu?
Chef Kevin: My dish of the moment is the Spaghetti Vongole. An Italian classic and it brings back those childhood kitchen memories. You can order this dish any day of the week, but don't miss our Spaghetti Notte! Every Wednesday night we feature fun classic spaghetti dishes at a great value.

Papa Razzi: How is the food at Papa Razzi evolving?
Chef Kevin: We spend a lot of time listening to our guests feedback in order to create new dishes that are inspired by classics. The food at papa Razzi is evolving to take a very clean approach to our ingredients. We are keeping things simple but always well constructed and full of flavor for our guests.

Corey Barriera

Director of Operations

Corey Barriera joined the Newport Restaurant Group in 2002, bringing with him a longstanding passion for both service and hospitality. He began as the Director of Food & Beverage at Castle Hill Inn, the iconic Relais & Chateaux property located on famed Ocean Drive in Newport. He then moved onto Assistant General Manager of 22 Bowen’s followed by General Manager of the 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, overseeing both the Boat House Restaurant and Waterman Grille. In 2013, Corey was promoted to Director of Operations for Papa Razzi, where is currently responsible for all locations in the greater Boston area. Much of Corey’s enthusiasm for the hospitality industry stems from fond memories of his mother cookingSunday dinners for the entire family after Little League baseball games.

Papa Razzi: What is your favorite dish on the Papa Razzi menu?
Corey Barriera: My favorite dish would have to be the Polpetta Panini. Simply, it just brings me back to meatball sandwiches as a child. If that doesn’t work, I am a huge fan of our Spaghetti Vongole, it is fresh, clean and full of flavor.

Papa Razzi: How is the dining experience at Papa Razzi evolving?
Corey Barriera: The dining experience is evolving in several ways. We have started to place more emphasis on culinary technique and presentation. Nothing complex or overly involved or ornate, since true Italian food is the opposite. Our new dishes are simply done and simply presented. From the food, to the plates, to the table tops we are just trying to freshen things up a bit. The other huge focus has been on service training. We have been working with our management and service teams to really provide our guests with an unparalleled experience that is warm, gracious and genuine.

Gary Morrison

General Manager

Regional General Manager Gary Morrison's passion for hospitality has led to a successful lifelong career at Papa Razzi. Born and raised in Framingham, Massachusetts, he started in Wellesley as a server and bartender at the young age of 21. Over the years, he was promoted a number of times between various stores, all the while honing his kitchen and operations skills. In 2006, Gary was appointed general manager of Papa Razzi Wellesley, where his career began 9 years earlier. He soon assumed the role of Papa Razzi Framingham's general manager before becoming regional general manager and overseeing five locations in 2011.

Gary works tirelessly to anticipate, deliver, and exceed guests' expectations. In order to do so, he has built a team that shares his commitment to high service standards, and he invests much of his own time fostering personal relationships with customers. His goal is to make each experience at Papa Razzi feel "personal, warm, and true."

Shawn Westhoven

Beverage Director

Shawn Westhoven carefully selects only those beers, wines, and cocktails that best complement the Papa Razzi menu and concept. He sources his spirits from local brewers, vineyards and distillers whenever possible and changes them seasonally to help create a genuine, unique guest experience that cannot be enjoyed elsewhere. Shawn also introduced and leads an extensive educational and training program for employees who want to be certified as wine experts. Shawn holds a culinary degree from Johnson and Wales and a hospitality degree from Ohio State University. He lives in Newport, Rhode Island with his wife Alison.

"The food!! It was amazing.. get the pantanzella salad! Couldn't recommend highly enough." Google Review

"I am lucky enough to travel to Florence Italy several times a year. This is the closest to Florence I have found." Gail Worsfold

"love the fact that we can sit up at the bar and watch our meal being made... Such Fun!!" Paris McVickar

"Fun to eat at the bar, they have a nice cocktail list. More importantly, the food is very good for every meal." Google Review

"After...tasting your food I can say I was absolutely blown away. Chef Cory even came by our table to take some time and talk to us after our meal and his hospitality ensured that I will be a repeat customer each and every time I am in the Boston area." Andrew Bell, TX

"The food choices are fantastic as well as the prices...the staff is friendly and bend over backwards to do what they can to make our meal perfect every time!" Paris McVickar

"Amazing food served every time. Bread sticks are as great as ever." Google Review

"I must say I LOVE Papa Razzi!  I am never ever disappointed by this restaurant. " Yelp

"One of my favorite places in the Rhode Island area to have a nice elegant experience. I meet a friend of mine here weekly to have lunch, wine, and gossip. The atmosphere is always up-scale and my glass is never left empty." Yelp

"This was a great place to eat for the whole family. The food was freshly made and they were very willing to accommodate dietary restrictions for our party. The food was excellent, the wine was tasty, and the service top notch! " Trip Advisor

"I absolutely love this restaurant. The service is very good, the ambience is comfortable yet elegant, and the food is wonderful!" Yelp

"You are welcomed the moment you walk in the door and the servers are always friendly and attentive. The portion sizes are large (you can order half-portions of salad and pasta) and the food is delicious." Trip Advisor

"Upon visiting your location on Newbury Street I can finally say that I have had the best Italian food ever in my life." Andrew Bell, TX

"Fabulous food, extensive wine list, attentive service, all in a trendy neighbourhood - this place is a gem!" Open Table

"The menu has plenty of variety but the pastas are favorites of my gluten-friendly friends. My best bets are the gnocchi and mushroom ravioli." Yelp