Chris Lynch | General Manager
Chris is a relative newcomer to the restaurant industry after many years in the world of sales and recruiting. His passion for food and people quickly led him to a leadership role at Avert, where he credits his success to the support and guidance of the team around him. Chris has three children, all currently working hard in the restaurant field as they make their way through college and high school. He is an avid sports fan, and spent many years coaching all of his kids in softball, baseball, and basketball. Chris loves to eat, enjoys a cocktail or glass of wine here and there, and likes to play golf when he can find the time.
Mark Siders | Assistant General Manager
Mark has had a very successful restaurant management career before deciding to join us at Avert Brasserie. During his early days in the hospitality field, Mark found himself operating the famous Smith & Wollensky Steak House in Miami Beach, Florida. There, Mark contributed to the store's recognition as 2nd most profitable in the 10-store chain, as he managed 100 staff members while developing and implementing improved training courses.
Along with some of his fellow management team, Mark then moved from S&W to Prime Blue Grille. In his new capacity of General Manager, Mark created and executed learning strategies to support organizational development needs.
In 2009 Mark was tasked with developing a management plan to oversee the Daiza Restaurant Group in Edgartown, Massachusetts. In his role of VP of Operations, he and his team provided hospitality to three locations on Martha’s Vineyard including both public and private venues.
Ryan Van Grouw | Executive Chef
Chef Ryan graduated Penn State University with a degree in Hotel, Restaurant, and Institutional Management. He started his hospitality career in the FOH, rotating through various departments in a management role at the Willard Intercontinental in Washington DC. However, he always found himself gravitating towards the BOH and it didn't take long for him to realize his passion lay behind the swinging doors of the kitchen. Shortly after, he enrolled and graduated at the French Culinary Institute in New York City. He began his culinary career at Quality Meats and Park Avenue Seasonal within the Quality Branded Restaurant Group. Starting as an intern and working his way up to Chef de Cuisine, these were the formative years that his culinary foundation is built on.
This led to exciting opportunities where he opened two large scale projects. Union Fare in Union Square and Gitano NYC in Soho. During those years he met his two partners who eventually opened a small space of their own in the Nomad area of Manhattan. But because of COVID they had no choice to close shortly after it opened and go their separate ways.
What started as a favor for a friend turned into his next venture with his beautiful wife Bonnie. Together they curated over 150 private dinners bringing the restaurant experience into people's homes. It's probably worth mentioning this was all done out of their one bedroom 3rd floor walk up apartment in Brooklyn.
Over the years Ryan has considered himself lucky to have worked for and with some amazing and talented people from all around the world. He's also been fortunate enough to have visited, studied and worked in over twenty countries.
The birth of their first son Asher made them change course and seek opportunities closer to family and a yard for their dog Brisket. He's excited to take everything he's learned along the way and share it here in West Hartford.
Emily Goeben | Sous Chef
Chef Em grew up in nearby Canton, CT. At 16 she started working in a small local seafood restaurant in front of house and quickly realized she wanted more. After attending The Culinary Institute of America, Emily interned at Stowe Mountain Resort, and then went on to work in various hotels learning the ins and outs of catering, a la carte, management, and hospitality as a whole.
In 2017 Emily, her now husband, and their dog moved to Portland, Oregon. After a week-long road trip, where the jeep only broke down once, she had the opportunity to immerse herself in Pacific Northwest Cuisine and Culture-fresh, seasonal, creative, and fun kitchens. In 2019, she joined the opening team for the largest hotel in Oregon where she oversaw all food outlets as well as focused on the main restaurant where they specialized in “world barbeque”.
Upon moving back to CT in 2021, this time a month-long road trip (but still only one break down!) Emily began her journey with Avert.
Chef Em’s passion for food and cooking originates from the love of bringing people together-whether for birthdays, anniversaries, opening hockey games, or just because it’s a Tuesday. Creating a space for friends and family to sit and catch up is a special gift to be able to give. She looks to continue to create, elevate, and bring joy to Avert.