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.
luke verhulst
General Manager &
Executive Chef
claire o'neill
Executive Sous Chef
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 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.
Cameron sauser
Sous Chef
dylan swigart
Sous Chef
Growing up, food in Cameron’s household was typically scarce. His mother taught him to cook for himself at a young age, which quickly became necessary as providing for their family consumed more and more of his mother’s time. Having access only to limited, and often unfamiliar ingredients, Cameron learned to be creative. This is likely why to this day he feels most creative and comfortable working with restrictions, and cooking with restraint. Certainly in part, his commitment to excellence stems from his childhood experience. Cameron cannot bear the thought of something as important as a meal doing anything less than improving someone’s day, and he uses this commitment to help Reserve continue to provide high quality experiences to the people of the Grand Rapids community.
Dylan was raised in a family that routinely cooked food that they fished, hunted, or grew themselves. Curiosity got him in the kitchen with his father, who embraced his passion and taught him to honor all the ingredients they had procured. Working at Reserve has given Dylan the ability to work at a restaurant that supports locally sourced and responsibly raised products while learning the arts of handmade pasta, bread, preservation, charcuterie, and whole animal butchery. With these experiences, Dylan strives to continue Reserve’s commitment to innovation and excellence.
Rawan Shatara
Pastry Chef
NICK OOSTENDORP
Assistant General Manager – Private Events
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 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.
Join Our Team
Join West Michigan’s premier restaurant team. View available openings and easily apply online.
