Meet the Team

Phil Alves

General Manager/El Capitán

With over 15 years in the hospitality industry, Phill brings a wealth of experience and a deep-rooted passion for service to his role as General Manager. Starting as a busser and working his way up, he’s built a career grounded in perseverance and a commitment to team growth. A U.S. Army veteran with six years of service and a deployment to Afghanistan, he believes that strong leadership and trust are the backbone of any successful operation. His management style reflects that belief, offering staff the tools and autonomy to thrive while encouraging individuality and career development.

Raised in Brazil and of Latin descent, Phill finds personal resonance in the traditional Mexican flavors and techniques at the heart of the restaurant’s mission. He takes pride in honoring authenticity, steering clear of “Americanized” shortcuts and elevating traditional cuisine with polished, attentive service. His goal is to cultivate a space where culture and hospitality intersect, offering guests an experience that feels both rooted and refined.

Chef Ryan Van Grouw

Executive Chef

Chef Ryan began his journey in hospitality after graduating from Penn State University with a degree in Hotel, Restaurant, and Institutional Management. He launched his career in front-of-house roles, including various management positions at the prestigious Willard Intercontinental in Washington, D.C. However, his passion for cooking consistently pulled him toward the kitchen. This passion led him to enroll at the French Culinary Institute in New York City, after which he joined Quality Branded Restaurant Group. There, he worked at acclaimed establishments like Quality Meats and Park Avenue Seasonal, progressing from intern to Chef de Cuisine and laying a strong foundation for his culinary future. His career took an exciting turn with the opening of two notable restaurants: Union Fare in Union Square and Gitano Garden of Love in Soho. These ventures kicked off a dynamic five-year period of travel between New York City and Tulum, Mexico.

During this time, Chef Ryan immersed himself in the rich culture and cuisine of the Yucatán Peninsula. His exposure to the region’s unique ingredients and techniques broadened his culinary approach, allowing him to develop a deeper appreciation for global flavors and traditions.

Chef Ryan’s professional journey has taken him to over twenty countries, where he has worked alongside skilled chefs and explored a wide range of culinary styles. The birth of his first son, Asher, inspired a shift in lifestyle priorities, prompting him and his wife, Bonnie, to settle in West Hartford for a quieter environment and space for their dog, Brisket. He soon joined the DORO Restaurant Group as Executive Chef of Avert Brasserie. Now, they are living in Wethersfield as a family of five, with the recent addition of their second son, Beau. Chef Ryan is eager to share his diverse culinary background and passion with the local community.

Chef Nick Stanchfield

Sous Chef

Nicholas Stanchfield is a versatile chef from Manchester whose culinary style blends global inspiration with inventive technique. With a special talent for transforming humble ingredients—like his signature potato gnocchi—into standout dishes, Nick brings a bold and creative approach to every kitchen he steps into. His journey through acclaimed Connecticut restaurants such as Cafemantic, Millwrights, and Osa has shaped his distinctive voice as a chef, one rooted in precision, curiosity, and a drive to push boundaries while honoring tradition.

Outside the kitchen, Nick is a devoted father who cherishes time with his son, especially during Mets games (let’s go Mets!). An avid outdoorsman, he recharges by exploring hiking trails, spending days at the beach, and making the most of any opportunity to be outside. Whether cooking or connecting with nature, Nick approaches life with the same energy and thoughtfulness he brings to the plate.

Nico Cabral

Jefe de la Barra

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