Chris Caddy

Owner / General Manager

Chris spent most of his life in the restaurant business. Starting as a dishwasher at the age of 15, he worked in every position in the front and back of house over the years. In addition, he has owned two catering companies, and a restaurant consulting firm. 

He received a Culinary degree from The Restaurant School in Philadelphia and attended Ecole du Vin wine school. Upon graduating, he apprenticed at the prestigious “Four Seasons Hotel” where Executive Chef Jean-Marie Lacroix and Chef De Cuisine Jean-Françoise Taquet made their mark on the culinary landscape of Philadelphia. He continued his training at Philadelphia’s “Le Bec-Fin,” a 5-star restaurant noted as “America’s finest French restaurant,” under world renowned Chef Georges Perrier.

Chris’ love for New Orleans and Southern Cuisine evolved by working with extremely talented Chefs from some of the best New Orleans restaurants. These include Paul Prudholmmes “K Pauls,” Emeril Lagasse’s “Nola,”Jan Birnbaums “Sazerac,” and the legendary “Commander’s Palace.” Savannah Kitchen is the culmination of years of experience, and the desire to bring a little bit of the South to New England.

Ian Gage

Executive Chef

Ian found his love for food at an early age while cooking with his grandmother. From there, he spent his teens working in a wide variety of restaurants, learning everything from Fine Dining to Southern BBQ. Since graduating from New England Culinary Institute in Montpelier, Vermont, with an Associate’s Degree in Culinary Arts, Ian has mastered his craft by working in some of the top establishments around New England. 

Now, after spending more than half of his life in professional kitchens, Ian is excited to share his love of food with you, expressed in every dish served here at Savannah Kitchen.

Mike Bilodeau

Sous Chef

Mike’s love of cooking started at an early age while watching his mother prepare meals for the family. He remembers spending many nights watching the food network, imagining what he would do with the mystery basket ingredients or cheering for his favorite Iron Chef.

He graduated from the Culinary Arts program at the University of New Hampshire in 2013 and began working at the Bedford Village Inn where he met our chef, Ian Gage. He honed his skills and gained an appreciation for the finer aspects of presenting delicious, beautiful, and seasonal dishes. Since his time at BVI, he worked at various restaurants around southern New Hampshire, all the while continuing his culinary education and improving his technique and pallet along the way.

Ryan Hoynacki

Lead Prep/Line Cook

13 year restaurant industry veteran Ryan Hoynacki has been a proud New Hampshirite for the past 20 years.  At a young age Ryan realized his passion for making great food by attempting to improve on his family’s cooking; and he hasn’t stopped since! 

Over the past decade he has perfected cuisines from around the globe. He is thrilled to be a part of a team of great chefs, expanding his knowledge and sharing enthusiasm for southern comfort food at Savannah Kitchen. On his days off you can find him disc golfing, listening to the Grateful Dead, or hanging with friends and his dog, Princess Jodi.  

Tom MacQueen

Line Cook

Tom started working in the restaurant industry when he was very young. Starting at the age of 16 as a dishwasher, he worked his way up through the positions of prep cook, garde manger, and line cook. Tom has a profound love of Southern and Latin style cuisine, and is dedicated to expanding his knowledge base, growing with the restaurant, and learning new techniques from the mentors that Savannah Kitchen has to offer!