We are pleased to announce that Martin Lyons, a veteran of the Providence culinary scene, has been named Executive Chef.
As executive chef, Marty is responsible for providing an unparalleled farm-to-table culinary experience for guests, using the best fresh, local ingredients whenever possible.
Prior to joining XO, Marty has worked in some of the top restaurants in the Capital City, most recently at Loie Fuller’s. Before that, he was Sous Chef at the acclaimed Nick’s on Broadway, where he was responsible for all aspects of kitchen management, including staff management and seasonal menu development. Prior to Nick’s, Martin was Sous Chef at L’Epicurio, the former AAA Four Diamond restaurant in the Hotel Providence, where he supervised the kitchen and bake shop.
Marty holds an Associates degree in Occupational Studies in Culinary Arts from SUNY College of Agriculture and Technology and Associates of Science in Food and Beverage Management and Bachelors of Science in Service Management from Johnson & Wales University in Providence.
Just hearing the name “Elkhay” sends the Providence restaurant scene abuzz! Since he first burst into the Rhode Island market in the early 1980's, people have been chanting his name. John Elkhay is considered one of the industry’s top chefs and is also a well respected Rhode Island restaurateur, who has received local, regional and national accolades.
Upon completing his culinary studies at Johnson & Whales University, John honed his skills at several acclaimed restaurants including the Waldorf Astoria Hotel and the famed Jared Coffin House. Finding his way back to Rhode Island, John spread his magic all over Providence turning local hot spots like Inprov, Catering Collaborative and Atomic Grill into gold. He pushed the culinary envelope in 1997 when he opened his first restaurant - the sexy, romantic and artistically inspired - XO Steakhouse. Now, John is the ever present, creative genius and culinary Maestro of Chow Fun Food Group, which owns and operates some RI’s most acclaimed dining locations: 10 Prime Steak & Sushi, Rick’s Roadhouse, Luxe Burger Bar, XO Café, and Harry’s Bar & Burger.
Just as his culinary prowess has helped shape the City into a dining destination, it is his efforts outside of the kitchen and in the community that have perhaps made an even larger impact. Ross Elkhay, the son of John and his wife Suzanne, passed away at the age of 12 from complications of Cystic Fibrosis (CF). While losing a child at such a young age is unimaginable, John and Suzanne counted themselves blessed to have enjoyed Ross for as long as they did, and poured their energy into raising money for CF.
In 2000, John and Suzanne, with the support of dear friends, launched Chefs for CF, pairing local chefs and volunteer hosts to throw a dinner party in their homes. Chefs and accompanying wait staff donate their time to the event while their restaurants provide the food and the hosts and guests provide donations that go right to the Cystic Fibrosis Foundation. To date, the event has raised more than $300,000 for the organization’s research efforts.
Also in 2000, John and Suzanne founded the Ross Elkhay Foundation to support children and their families who are living with a life-altering or terminal illness. Fundraising activities include an annual wine auction and golf tournament, with proceeds donated to local children’s organizations, families of children with life-altering diseases, or other charitable activities, including $190,000 that the Foundation granted to the City of Warwick to build and support a handicap accessible fishing pier and boardwalk at Gorton Pond, in honor of Ross’ passion for painting and fishing.
Theodore Martin Newcomer, Jr. grew up in Bradley Beach, NJ where he was raised in the hospitality industry. While working in kitchens and in the front of the house in restaurants throughout New Jersey, Teddy knew that this was the industry in which he wanted to excel. Teddy chose to attend Johnson & Wales University, where he obtained an Associates Degree in Culinary Arts and a Bachelors of Science in Foodservice Management.
In his efforts to further his career and continue to grow, Teddy joined XO Steakhouse in 1998. Over the last eight years Teddy has worked as a cook, a server and a bartender at XO Café. In addition, Teddy spent summers in New Jersey as a sous chef and enhanced his skills in the kitchen. Teddy was then named Assistant Manager at XO in 2001 and began working as Bar Manager at 10 Prime Steak & Sushi in 2002.
In 2003, with the opening of Big Fish, Teddy was named Corporate Beverage Manager for all four restaurants. Today, Teddy is responsible for managing the overall beverage program and managing restaurant operations.
Teddy has been recognized in Sante Magazine, Yankee Foodservice, and the Providence Business News. He has also been named an exceptional bartender by Providence Monthly. His Espresso Martini was voted the “Best drink to keep you up at night”, and his White Sangria was voted the “Best Sangria” by RI Monthy.