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 influences from classic Nawlins restaurants such as Paul Prudhomme’s “K Paul’s,” 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.


Executive Chef

AJ grew up in a family of gourmets with a love of all things French, supporting their heritage. Early culinary epiphanies for him happened at a very young age, preferring pizza with goat cheese, caramelized onions, and olives, opposed to a plain cheese. 

His culinary exploits have him in a range of positions, both in the front and back of the house. From cooking, food and drink menu creation, bartending, and much more. He has worked in restaurants from Boston to Portsmouth for the past 12 years. 

He now brings his knowledge of New England, French, and Mediterranean cuisines to Savannah Kitchen, and uses his experience in varied cuisines to enhance our concept of Southern, Cajun, and Creole dishes. He brings a welcomed approach to our cherished classic Americana cuisines.

Mike Bilodeau

Chef de Cuisine

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.

Jessica Lapa


Jessica grew up spending a lot of her time with her Grandparents on their farm and spent much of her time at an early age cooking and baking with her Grandmother, who’s cooking was influenced by her Father who had owned an Italian restaurant. By the age of 16 she was already working in restaurants, and continued working in the restaurant industry in the positions of bartender, cook, banquet Manager, night club Manager.

She transformed a closed pub into a restaurant bar which she owned and operated for the next 11 years. She then took over a Hampton Beach pizza parlor and changed the concept to a Mexican and Italian restaurant winning seafood fest 2 years in a row, followed by a Management position for Boston Beer Works. Eventually she purchased a motel on Hapmton Beach which she managed for many years.

She brings a wealth of hospitality knowledge and a great attitude to Savannah Kitchen, and is a welcome addition to the Management team.