Good People making Good Food

Rick Bower

EXECUTIVE CHEF & PARTNER

Rick Bower, Executive Chef at Coast 236 Restaurant & Bar in Saugatuck, Michigan, brings over 20 years of culinary expertise, having trained under several Michelin-starred chefs and worked at esteemed establishments recognized by Michelin and Zagat. His culinary journey began at 15 in a fine-dining restaurant, sparking a passion for sustainable cuisine.
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At Coast 236, Rick is renowned for his dedication to sustainable cuisine and his longstanding relationships with local farmers and foragers. He prioritizes straightforward, seasonal dishes with a focus on quality and sustainability, meticulously pairing high-end ingredients with locally sourced, seasonal items. This commitment is evident in the dynamic menu, which changes frequently to showcase the best of the region. Rick's efforts extend beyond the kitchen, as he spearheads initiatives such as a sustainable fish purchasing program, reflecting his dedication to promoting sustainability in the Saugatuck community.

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."​

Tanna Knapp

FRONT OF HOUSE MANAGER & SOMMELIER

As Front of the House Manager and Sommelier at Coast 236, Tanna oversees the dining room experience, emphasizing thoughtful service for our guests and a deep respect for wine. A native of Michigan, she holds a sommelier certification from the Court of Master Sommeliers and graduated from the Great Lakes Culinary Institute in Traverse City.

Tanna has created an Old World–centered wine program that has earned a Wine Spectator Award of Excellence. Her approach to wine service is knowledgeable yet approachable, guiding guests through pairings that complement the cuisine without overwhelming it. Known for her warmth, professionalism, and attention to detail, Tanna ensures the dining room reflects the same level of care and precision found in the kitchen.

A bartender is just a pharmacist with limited inventory.”​

Sam Koch

CHEF de CUISINE

As Chef de Cuisine at Coast 236, Sam Koch brings structure, consistency, and classical technique to the kitchen. Introduced to cooking at an early age through a parent in the industry, he developed a lasting respect for discipline, craft, and precision.

​A graduate of The Secchia Institute for Culinary Education, Sam brings classical technique and a strong foundation in food history to the kitchen. His role focuses on turning ideas into consistently refined plates while maintaining high standards across every service. Known for his organization, attention to detail, and steady leadership, he supports a cohesive kitchen and a seamless dining experience.

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