Great food starts with great people. Our kitchen and dining room are led by a talented, passionate team of professionals who care about every plate, every guest and every detail. We feel lucky to work alongside them every day.
Luke Larson, Executive Chef
Growing up in rural Oklahoma, Luke’s diet was more ramen and canned food and less hanger steak and oysters Rockefeller. Working in restaurants changed how we saw food: it became a way to connect with people and build relationships.
He loves building menus around the producers that River and Rail works with. His philosophy is simple: better food makes better friends.
First dish he was proud of: A meatball slider. “Looking back it wasn’t very creative or interesting, but it was mine.”
Favorite ingredient: Tomatoes.
Can’t stand: Cilantro. “Nasty, soapy, stinkbug plant.”
Tyler Bentley, Chef de Cuisine
Food is what brought Tyler’s family together when he was growing up and he still believes a good meal can bring anyone together. After years in the industry, he thinks a lot about the role restaurants play in the American food system which is why sustainability is such a key part of his cooking.
At River and Rail, he’s most excited to work with our local farms and purveyors who put so much love and care into what they raise.
The dish that means the most to him: Grandma Bentley’s salmon, a fixture at every holiday. A proud moment was getting to serve that dish to his mom when he was at Per Se.
Favorite ingredient: Chicken.
Can’t stand: Hot dogs.
Caroline Webb, Front of House Manager
Favorite hobby: Her side-hustle art and lettering business.
Favorite food to make: Any kind of sandwich.
Little known fact: I accidentally mispronounce words all the time, so if I butcher pronouncing something at your table you have my permission to laugh.
Tyler Thomas, General Manager
Tyler Thomas has been a key part of the team for a long time, holding positions from chef to GM. He’s been crafting his culinary style since he was 17 years old. Cutting his teeth under a series of notable chefs including Michael McCarthy of Dr. Ho’s Kitchen, Chef Ted’s Catering, butchering at JM Stock Provisions, and Zocalo in Charlottesville. Chef Tyler takes pride in butchering local meats in-house, building connections with regional and local farms, and creating unique, seasonally-focused menus that change everyday.
Favorite Food to Make: Soft Scrambled Eggs
Hobby: Does work count? J/K – Playing hopscotch with my daughter Eloise.
Little Known Fact: I’m allergic to crustaceans.
