Guest Chefs at Gather55
Each month, Gather55 welcomes a guest chef to craft a limited-run dinner menu that reflects their story and culinary point of view. Your reservation helps power our daytime community café and Hands On Hartford’s food access programs, thank you for dining with purpose.
Chef Ryan Van Grouw of No Mames Mexican Cantina
Chef Ryan Van Grouw
No Mames Mexican Cantina
A World of Flavor, Rooted Locally.
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 management, including roles at the prestigious Willard InterContinental Washington. Despite his success in hospitality operations, his passion for cooking continually drew him toward the kitchen.
That passion led him to enroll at the French Culinary Institute in New York City before joining Quality Branded. There, he worked at acclaimed restaurants including Quality Meats and Park Avenue Seasonal, rising from intern to Chef de Cuisine while building a strong culinary foundation.
His career then took an exciting turn with the openings of Union Fare in Union Square and Gitano Garden of Love in SoHo. These ventures sparked five years of travel between New York City and Tulum, where Chef Ryan immersed himself in the culture and cuisine of Mexico’s Yucatán Peninsula. Working with regional ingredients and traditional techniques broadened his culinary perspective and deepened his appreciation for global flavors and traditions.
Chef Ryan’s professional journey has taken him to more than twenty countries, where he has collaborated with talented chefs and explored a wide range of culinary styles. Following the birth of his first son, Asher, he and his wife, Bonnie, chose to put down roots in West Hartford in search of a quieter pace of life and more room for their dog, Brisket. He later joined DORO Restaurant Group as Executive Chef of Avert Brasserie.
Now living in Wethersfield as a family of five with the recent addition of their second son, Beau, Chef Ryan is excited to share his diverse culinary background, global influences, and passion for hospitality with the local community.
Featured Dishes:
Crab Tostada - Blue Crab, Avocado, Corn Salsa, and Coconut
Street Corn Enchiladas - Chipotle, Jalapeño, Queso Fresco, and Crema
Coconut Tres Leches - Grilled Pineapple, Meringue, and Chili Lime Salt
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Managing Partner, Community Table
A New York native and graduate of the prestigious Culinary Institute of America, Jo-Ann brings decades of hospitality experience and visionary leadership to Community Table. This is her fifth restaurant, following the success of beloved New York City destinations including Tocqueville, the Michelin-starred 15 East, The Fourth, and Botequim, all located in the Union Square neighborhood.
Sous Chef, Community Table
A Connecticut native with 15 years in the industry, Chef Dylan Goff’s journey reflects passion, persistence, and growth. Since joining Community Table in 2023, he has worked his way through every station in the kitchen and earned his role as Sous Chef through dedication and skill. Known for his strong work ethic and team-driven approach, Chef Goff brings both experience and heart to every dish he helps create. His connection to the local community and commitment to his craft make him an exciting part of this culinary experience.
Interim Executive Chef, Community Table
Brazilian-born and globally inspired, Chef Marco Moreira brings decades of culinary excellence to the table. After arriving in New York City in the early 1980s, he began as a sushi chef during the city’s culinary evolution and quickly rose through the ranks to work in legendary kitchens like Bouley and The Quilted Giraffe. As the visionary behind acclaimed restaurants such as Tocqueville and 15 East, Chef Moreira has built a reputation for blending French, American, Japanese, and Brazilian influences into refined and unforgettable dishes. His cuisine is rooted in seasonality and showcases the best of local ingredients with precision and creativity. With a career defined by innovation and timeless technique, Chef Moreira delivers an elevated dining experience you will not want to miss.
Pastry Chef, Community Table
Born in Quito, Ecuador, Michele began her journey studying forensic science before moving to Northwest Connecticut. After arriving in the United States, she discovered a passion for baking and pursued an apprenticeship where her scientific mindset helped her quickly master the technical precision of the craft. That foundation continues to shape her thoughtful and disciplined approach in the kitchen. Michele’s dedication, creativity, and growth make her an essential part of the team. Her work reflects both artistry and precision, marking her as a standout talent to watch.
Chef Omar Soriano
Chef Omar Soriano brings more than 20 years of culinary experience and a deep passion for Peruvian cuisine. Throughout his career, he has dedicated himself to mastering traditional techniques while refining his own style rooted in authenticity and bold flavor. Through Máncora, Chef Omar is committed to sharing the richness of Peruvian gastronomy while creating meaningful dining experiences.
Chefs Vinnie Carbone and Matthew Ambrose
Vinnie Carbone is the third-generation chef and owner of Carbone’s Hospitality, the family-owned group behind some of Connecticut’s most beloved Italian restaurants, including Carbone’s Kitchen in Bloomfield and Carbone’s Prime in Rocky Hill.
Matthew Ambrose serves as Executive Chef and Partner within the Carbone’s Hospitality group, where he plays a key culinary leadership role across multiple concepts, including Carbone’s Kitchen and Carbone’s Prime.
Upcoming Guest Chefs
May 2026
Chefs Michelle Sosoranga, Dylan Goff, Marco Morerira, and Joann Makovitzky of Community Table will be Gather55's May guest chefs.
June 2026
Ryan Van Grouw of No Mames will be Gather55's June guest chef.