Meet the Team
Chef Ryan Van Grouw
Managing Partner
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
Nico Cabral is the creative force shaking things up behind the bar at No Mames. His cocktail and mocktail program is as bold, colorful, and full of personality as the cantina itself. From spicy mezcal margaritas to tropical zero-proof sippers every drink is crafted with fresh high-quality ingredients, a passion for Mexican flavors, and just the right amount of “let’s make this fun.”
Pull up a seat and you’ll see—Nico isn’t just pouring drinks, he’s serving up experiences. Whether you’re here for your favorite margarita or ready to try something completely new, he’s got you covered with a smile, a story, and maybe a little friendly peer pressure to go for that second round.
Off the clock, he’s playing soccer, lifting at the gym, or perfecting the art of doing absolutely nothing. Balance, baby.
