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.

Kea Rief

Lead Server / Supervisor

Kea was born and raised in the Pioneer Valley of Western Mass. After completing her Social Work degree at University of New Hampshire, she decided to make the New Hampshire her home. Kea has years of front of house experience, having worked at various restaurants around the seacoast, including a management position at British Beer Company.

She gets her love for Southern cuisine and comfort foods from her Grandmother, and has fond memories as a kid of cooking with her and begging for more of her Grandmother’s collard greens at dinner. Kea loves all things outdoors, especially tending to her garden. She brings with her a wealth of knowledge, a commitment to hospitality, and always goes the extra mile to take care of our guests. She is an asset and a welcome addition to the Savannah Kitchen team.