Hospitality. That’s the most important word to Dino Passaretta, when he talks about the key to the success of his five Rhode Island restaurants.

And he can be quite circumspect about the word when he talks about the industry in general.  

“The future of the hospitality business is in the word itself.  There are a lot of restaurants that lack hospitality. Hospitality is also what’s lacking in the world today. Restaurants are bringing back that feeling of what people grew up with.”

He then laughed and said, “robots will never be in my restaurants!” 

I joined him for lunch recently at Vanda Cucina in the Apponaug section of Warwick (which was full as usual — try getting a reservation for dinner — best to call well in advance), he was quite surprised when we counted the years that he’s worked in the industry. It has been 40 years.

He started with the glamorous position of dishwasher at Mianelli’s Restaurant on Chalkstone Avenue in Providence in 1984 at the age of 14. 

His career would take him through the various positions in the industry, including bussing tables at the iconic Capriccio Restaurant in Providence.

His first full time job in the industry was at the opening of another legendary restaurant – Café Nuovo, where he waited tables and the learned the business from a unique perspective, as they quickly catapulted into one of Rhode Island’s busiest and sought-after restaurants. 

Three years later, the kid who grew up in the Mount Pleasant area of Providence (son of Orlando and Teresa, who both immigrated from Italy), moved to Boston to work for one of the city’s most famous restauranteurs, Frank DePasquale, who owns many North End restaurants.

He quickly become manager at one of DePasquale’s then newest launches – Fratelli, which is now located in the Encore Boston Harbor.

He would then manage restaurants for other legends including Seth Greenburg, who has years of experience acquiring and developing hotels, restaurants, and nightlife properties in New York, Boston and Miami.

He also worked for Scott and Rande Gerber. The Gerbers landed on the map with the opening of The Whiskey in the Paramount Hotel in New York City. Rande is also married to former super model Cindy Crawford. 

Dino moved to a warmer climate and landed a dream job as manager of the then, reportedly, number one restaurant in the country – Tantra in South Beach, Florida, where he would work for three years. 

But as you know (borrowing a line from Don Henley of the Eagles), in Rhode Island you can check out any time you want, but you can never leave. Dino returned home and first opened with partners Moda  on South Water Street in Providence. It was a restaurant he designed and built from soup to nuts. He also cleverly enlisted the talents of famed Rhode Island chef Jules Ramos. 

First solo success

In 2007, he opened his first restaurant on his own, “Liliana’s” in South Kingstown.  The restaurant was named after his daughter. This new restaurant, Dino said, “literally made me.” 

The location was perfect, near the intersections of Route 1 and 138 on the way to the beaches. The spot, located in the Holiday Inn, was so successful that he was approached with a deal to buy the restaurant. He couldn’t refuse it.

So, he sold the restaurant but kept the name. For a time he owned restaurants in the Westin Hotel (now the Omni) in downtown Providence, as well as one in the Hilton Hotel adjacent to the Amica Pavilion. 

Still not satisfied, and unwilling to rest on his laurels, in 2018 Dino opened what he described as his passion project, Vanda Cucina in Apponaug. The restaurant was named after his mother.

On any given day or night, you might see celebrities and people from all over Rhode Island and nearby states. 

His mother’s kitchen

Dino lights up when he talks about Vanda.

“I designed the restaurant to represent my mother’s kitchen,” he said. “My mother had plants all over the house, and most of the décor is from her kitchen and living room. It is a testament to her.  She was an amazing cook, and I recall how mostly Italian was spoken in the house.” Dino speaks fluent Italian.

He now owns five restaurants - Vanda in Warwick, Locanda in South Kingstown, Seacraft in Narragansett, Public Kitchen and Bar in the Renaissance Hotel in Providence, and the new hot spot – Viola in Barrington.

I asked the obvious question, how do you manage five restaurants?

“Only one way.  It’s the people who work with you,” he said. “I don’t micro-manage.  It’s why I’m able to do it. I have general managers who have worked for me for years.”

Walk into any one of his restaurants and you will find management and staff seamlessly working together, going overboard to try to accommodate their guests.

Asked how difficult it is to open a new restaurant in Rhode Island, Dino thought for a moment.

“It could be easier … the fees are ridiculous and there seems to be more permits required (than other states), but the most important part is hiring the right people,” he said. “It’s really not difficult to find employees once people know that you are established and are a good employer. People want to work for you,” 

Finally, I asked about retirement.

“Being in this business for 40 years, you can’t retire when you’re old,” he said. “If you can’t pass the torch to someone younger, then you’re in the business for the wrong reasons. One of the people I will pass the torch to is my Chef at Vanda – Gina Pezza.” 

What about daughter Liliana?  She’s now 19 and studying at college in Boston. 

“No interest yet.”  

I bet he hopes that changes. He also left our luncheon conversation with a little teaser.

“There might be something special coming to the Capital City, where I was born. Tune in to find out when,” he said.

I think it’s a safe bet to assume whatever that is, there will be no robots involved.