Good People making Good Food

Rick Bower

EXECUTIVE CHEF & GENERAL MANAGER

As the executive chef of Coast 236 Restaurant & Bar in Saugatuck, Michigan, Rick Bower brings with him over 20 years of culinary expertise. He has trained under several Michelin-starred chefs, and worked at numerous well-known and highly-regarded establishments that earned Michelin recommendations and Zagat recognition during his tenure.

Rick began his culinary career at the age of 15, when working in a fine-dining restaurant as part of a credit-earning high school program. Through this introduction, he developed a love for, and a passionate interest, in sustainable cuisine. He believes sustainability and responsible purchasing through local vendors is paramount in today’s culinary lifestyle, and always ensures that his cuisine preparation is at the highest regard to quality of product. 

This food philosophy continues at Coast 236. Rick has long-standing relationships with local farmers and outsource foragers, and is intentional about promoting sustainability in the Saugatuck community. He has implemented a sustainable fish purchasing program that provides an enhanced dining experience and contributes to the community in a responsible way. ​
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Rick’s emphasis is on straightforward, seasonal, and honest cuisine, prepared using out-of-the-box concepts. His creative approach begins with a protein or vegetable as the dish’s star, pairing items with it that will achieve balance in the dish while also bringing it to the next level. He is always conscious of pairing high-end ingredients with seasonal items that are locally available, thus changing the Coast 236 menu several times per week in line with this approach. 

Rick is also adamant about preserving the integrity of ingredients throughout the restaurant’s menu.

Each ingredient is treated in its best interest, and I prepare it with the love and grace that it deserves. Translating this treatment from our cuisine to our staff, and clientele, is what makes Coast 236 such a special place! Integrity with our ingredients, and integrity with those around us — an extended part of my family."

Sam Koch

CHEF de CUISINE

Chef Sam began his time in the service industry from an early age, having a parent in the industry who translated their passion to him as a child, thus developing a lifelong love and respect for the profession.

An alumnus of The Secchia Institute for Culinary Education, Sam strives to continuously learn new skills, techniques and flavors. Sam has an extensive knowledge of food history, and sits on several advisory boards in the area of culinary arts. He enjoys preparing cuisine using classic techniques with different variations and alterations, believing that food and dining is an avenue to create new experiences and memories.

Let food be the medicine, and medicine be thy food.”

Evan Knigge

MAÎTRE d'HÔTEL

As the Maître d’ of Coast 236 Restaurant & Bar, Evan brings with him nearly 10 years in the restaurant industry — having worked in a variety of restaurants and service positions.

Evan grew up a short drive from downtown Saugatuck, and has worked in the Saugatuck/Douglas area since the age of 15. Having traveled to a host of Latin American and European countries, Evan has found a passion for fine dining. It is Evan’s belief that a perfect pairing of food and drink serves to elevate the gastronomic experience.

It is important that every guest is treated as the main character. This is their story and experience. Our job is to ensure it is spectacular time and time again."

Tanna Knapp

LEAD BARTENDER & MIXOLOGIST

A graduate of Great Lakes Culinary Institute at Northwestern Michigan College in Traverse City, Tanna has the incredible ability to pair spirits with both seasonal and local ingredients — crafting the perfect cocktail. Michigan born and raised, Tanna is a prodigious talent and is the head of the Coast 236 mixology team.

A bartender is just a pharmacist with limited inventory.”