Michael Brent Dupre is a graduate of the noted La Varenne, Ecole de Cuisine, Paris. Following his studies in France, Michael established himself as exclusive chef to several private households in such locales as Palm Beach, Florida and St. Thomas, the Virgin Islands.

His last position as a private chef was for Mrs. Hugh D. Auchincloss at the celebrated Hammersmith Farm in Newport. He then went on to a position as Pastry Chef at the historic White Horse Tavern in Newport, where he further refined his culinary skills.

For over 10 years he has given cooking classes at such venues as Williams-Sonoma, Bloomingdale's, and the Swinburne School.

In 1993, Michael's enterprising spirit and love of Newport led him to open the Rhode Island House Bed & Breakfast Inn. Guests at this beautiful 1882 Victorian enjoy the benefits of Michael's professional experience in the form of his superb breakfasts and baked goods year-round, and can even sign up for special culinary weekend packages at the inn.

In addition to running the Rhode Island House, for the last five years chef Michael Dupre has found the time to teach in the culinary program at the Rhode Island School of Design. He is an active member of the International Association of Culinary Professionals.