Simple ingredients make something divine.
Good food and good wine bring us to the table to build relationships and to shape neighborhoods. A meal shared is an intimate experience, one that creates memories and empowers communities.
Sustainability & Quality
Our team honors the farm and the farmers, the vineyard and the winemakers. We’re passionate about using ingredients that are local, high-quality, sustainable, and seasonal. Many are sourced from local favorites like Louise Earl Butcher, Motor City Seafood, Visser Farms and Green Wagon.
Hospitality & Celebration
Our team offers the highest level of hospitality in West Michigan. We celebrate good food by forming connections with our farmers, our guests, and one another. We’re a passionate team who genuinely enjoys what we do and counts it a privilege to serve you.
PETER MARANTETTE
General Manager & Certified Sommelier
LUKE VERHULST
Executive Chef
Part of the Reserve team since day one, Peter joined us in 2010 after returning to his home state from Chicago. While in the Windy City, he worked his way up the ranks within Levy Restaurants, and came on board at Reserve as one of our opening managers. A cork dork at heart, he immersed himself in wine studies, reading and tasting all he could. The work paid off as he quickly earned the Certified Sommelier title from the Court of Master Sommeliers. Peter has grown our wine cellar to its world-class reputation, and in his dual role as GM and Head Sommelier, is integral in the growth and evolution of the restaurant. He and his wife Carmen live in the Breton Village neighborhood of Grand Rapids.
Luke, a Grand Rapids native, started working in professional kitchens as a teenager and has never looked back. He quickly moved up the culinary ladder, finding his way to Reserve in 2012. Here he is able to hone his craft, focusing on whole animal butchery and charcuterie and is a vibrant supporter of locally grown and responsibly raised product. Luke sees everyday as an opportunity to grow and innovate, both personally and on the plate. He lives on the West Side and when not in the kitchen, loves to get out for a long motorcycle ride.
Claire O'Neill
Sous Chef
Rawan Shatara
Pastry Chef
Claire was raised in a family that prioritized cooking at home and healthy eating. She grew up talking with local farmers at markets and learning about what they were growing. Claire is inspired by chefs who create a connection between farming and the kitchen, like Dan Barber. Throughout her career, Claire has spent time traveling the country working in a variety of places, from small family-run restaurants to vegan restaurants and butcher shops that focused on quality meat from local small farms. Claire is excited to work at Reserve with a team who is passionate about farm to table dining. When not creating in the kitchen, you can find Claire biking around Grand Rapids and working in her urban farm with hopes to supply Reserve with fresh produce.
Growing up in her family’s restaurants in Grand Rapids, cooking and being in the kitchen is second nature to Rawan. After finishing her degree in psychology from Grand Valley State University, Rawan found that she really didn’t want to leave the kitchen; she enrolled at Secchia Institute of for Culinary Arts to refine her skills in the kitchen. Shortly after graduating that program she joined Reserve as a prep cook and took over our hand made pasta program. Looking to continue her growth, Rawan took over Reserve’s pastry program in 2019 as the full time Pastry Chef. Having immigrated from the Middle East as a young child, she often taps into that region for inspiration for her desserts and dishes. When she’s not working, she has a passion for travel and draws influence and knowledge from the places she has visited.
NICK OOSTENDORP
Assistant General Manager
Ben vanderwaal
Beverage Director & WSET 3 Certified Sommelier
Nick received his degree in Hospitality Management from Grand Valley State University after discovering the restaurant industry was a great way to “get out of his shell” and meet new people. He joined Reserve because of his love for wine and is excited to continue his education — and expand his knowledge — in that space. Nick is an aspiring Sommelier who loves working in a fast-paced, team-oriented restaurant. When he’s not at the restaurant you can find Nick spending time with his wife and dog or on a golf course.
Wine was the gateway for Ben to get into the hospitality industry. To him, wine is a combination of culture, history, geography, soil, climate, agriculture, and… well, the list goes on! Wine and food bridge the gap between people, regardless of their backgrounds, and bring us together at the table. As Ben states: “How can you not love it?” Ben is returning to Reserve after a 5-year hiatus. He was drawn back by our commitment to quality and attention to detail. He’s excited about our high hospitality standards as well as our utilization of local and seasonal ingredients to create beautiful, thoughtful plates. Ben has worked everywhere from restaurants and hotels to wineries and wine retail. He has recently completed and passed the WSET 3 exam (Wine & Spirits Education Trust) and has plans to work towards the diploma. When Ben is not at Reserve you can find him camping with his fiancé and dog, Fang, biking, hiking, traveling, or drinking wine on his front porch.
Join Our Team
Join West Michigan’s premier restaurant team. View available openings and easily apply online.
