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 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’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.
Anna Marsh loves breaking age standards. At the age of 8 she was cooking with her parents’ catering business, and by 11 she was serving with them as well. Being the youngest of the Savannah Kitchen team has not stopped her from gaining the respect from her coworkers and being a key asset to the restaurant. Anna found her love for making people happy when bringing in homemade baked goodies to school and then started working at a bakery shortly after. She began expanding her hospitality skills by working fair booths, hotels, and hosting positions. It came easy to her. With her previous experience in her families catering business, instead of culinary school, Anna opted for hands on practical experience, and on the job training. At Savannah Kitchen, she focused her energy on customer service and front of the house responsibilities. Being brought into a management position at 19 has helped Anna grow in many aspects of her life. She is hard-working, organized, embodies our commitment to our guests hospitality, and goes above and beyond in her role as a Manager. When Anna is not in the kitchen she is traveling and exploring. Her thirst for new knowledge has brought her many new experiences and opportunities.
Alex Willmer is a Dover native who has been working in kitchens in the seacoast area since he was 15. Specializing in prep work, he especially likes the new aspect of working with Southern, New Orleans, and Cajun cuisines. Outside of work he enjoys playing music, specifically keyboard, in his band “Memphous”. Although never having shucked an oyster before joining our team, he is now an oyster shucking animal. Sometimes popping over two hundred and fifty oysters at a single Buck-a-Shuck Happy Hour. As the only Prep Cook, Alex is key to the success of the restaurant. He’s also the first one there in the morning, working alone to prep food for the day while cranking up his tunes to a volume level that definitely lets our neighbors in the mill building know that he’s there, and he’s working.