Ted Gidley, Head Chef at The Clarke Cooke House, began his culinary career in 1981 while still in college. His association with Clarke Cooke began soon after, cooking under the direction of Brian Halloran and progressing to sous-chef under Halloran’s successor, Thierry Haxaire.  In the early ‘90’s Ted was the chef at Pronto, a small and very popular Italian bistro in Newport. His emphasis on locally-sourced fish, produce and pastas anticipated the future farm-to-table sensibility.

In 1993 Ted worked under the tutelage of Roger Verge at the famed Moulin de Mougins on the French Riviera. In 1995 Ted returned to Newport taking the Head Chef position at The Clarke Cooke House. He has continued his culinary development with stàges at La Grenouille under Daniel Orr, at Daniel Boulud’s Restaurant Daniel, with Grant Achatz at Alinea, and, most recently, with another Clarke Cooke alumnus, Thomas Keller at The French Laundry.

At The Clarke Cooke House Chef Gidley controls all  food operations:  café dining in the Bistro and Candy Store, our fine dining environment, The Sky Bar, a full Oyster Bar, and the renowned Summer Sushi. With his training in classical brigade kitchens and his contemporary sensibility, Chef Gidley’s approach would be best be described as Mediterranean-influenced American Cuisine.