WALTER POTENZA


There is a constant, recognizable thread in the career of Walter Mario Gualtiero Potenza to elevate the level of Italian culinary culture in the United States. A goal that he has consistently achieved from the day he became chef di cucina at one of the most acclaimed restaurant in the Northeast at the age of 25. Besides his unquestionable culinary talent and his winning business perspective, Chef Walter has been and is a relentless educator, with passion and knowledge, who contributes to defeat stereotypes.

His life, his career and his values are a model, an example to follow, by any chef of Italian gastronomy working outside Italy Passion and knowledge should be Walter Potenza’s middle names. His restaurants are quite possibly the most authentic in New England. He is as much a historian as he is a chef. His attention to details and devotion to history gives his customers a delicious taste of the True Italy and the gastronomic treasures of the land. Chef Walter Potenza, a native of Giulianova on the Adriatic Coast of Abruzzo, Italy, but currently residing in the lovely charming town of Mosciano Sant’Angelo, is known as one of the most passionate and accomplished practitioners of traditional and innovative Italian cooking in the nation. Potenza came to America at the age of 19, to live with his family and study history at Rhode Island College, but it was clear very quickly, his love of cooking would draw him in another direction, directly to the restaurant business. Potenza has led kitchens in some of the most renowned restaurants in New England as well as in his Italian hometown. In 1994, Potenza opened The Sunflower cafe in the city of Cranston ‘and La Locanda del Coccio, located in the Providence’s Italian Section of Federal Hill. Opening in 1999 to raves from enthusiastic foodies, Chef Walter’s Aquaviva Eurobistro the first tapas-style restaurant-cafe in Rhode Island was launched, themed after a culinary immersion visit to Barcelona Spain History repeats itself, as is the case with Chef Walter.