Good People making Good Food
Rick Bower
EXECUTIVE CHEF & GENERAL MANAGER
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.
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." |
Sam Koch
CHEF de CUISINE
Sam Koch, the Chef de Cuisine at Coast 236 Restaurant & Bar, began his culinary journey in his early years, influenced by a parent deeply entrenched in the industry, Sam developed a profound appreciation for the craft. A graduate of The Secchia Institute for Culinary Education, Sam is dedicated to perpetual growth and exploration. Possessing an extensive knowledge of food history, he actively engages in culinary advisory boards, contributing his expertise to the field.
Sam's culinary vision is a fusion of tradition and innovation, where classical techniques meet creative interpretations. His creations aim to evoke unique dining experiences and create lasting impressions for our guests. |
Let food be the medicine, and medicine be thy food.” |
Tanna Knapp
MANAGER & SOMMELIER
Tanna Knapp, the Front of the House Manager at Coast 236, boasts a prestigious certification as a sommelier through the Court of Master Sommeliers. With a background rooted in Michigan and a diploma from the Great Lakes Culinary Institute of Traverse City, Tanna's expertise spans both the front and back of the house.
Her dedication to excellence is evident in every aspect of guest service. From recommending the perfect wine pairing to offering insights into the intricacies of the menu, Tanna is committed to ensuring a memorable dining experience for every guest. With a passion for hospitality that radiates through each interaction, she eagerly anticipates the opportunity to welcome guests and guide them through their culinary journey at Coast 236. |
A bartender is just a pharmacist with limited inventory.” |