MEET THE TEAM

MICHAEL PIERCE, Executive Chef

Michael Pierce has over 25 years of experience in the culinary industry, from fine dining to celebrity catering. Born and raised just down the road in Richmond, Michael knows the local food scene well. He thrives in an environment that requires a keen attention to detail and sources all the best ingredients available. His favorite place is Nags Head, where he spends time with his family.

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TRENTON BUTLER, Sous chef

Trenton is also a Richmond local, having graduated from Thomas Jefferson High School. After a brief time at Virginia Tech, he decided to make the move to hospitality. Trenton has worked both front of house and in the kitchen at a variety of restaurants including Alamo BBQ, Marco's Pizza, and Baker's Crust. In an effort to give back to his community, he has also worked for the Literacy Lab through Americorps as a tutor at Broad Rock Elementary School. 

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RYAN GOODLOE, General Manager

As a community resident and hospitality professional, Ryan Goodloe lives and breathes Powhatan. That might explain why he’s so good at his job. That coupled with his extensive experience makes Ryan our go-to guy. He comes to us with a background in hospitality management from James Madison University as well as time with The Dominion Club and Sedona Taphouse. His favorite part of Powhatan is getting to explore nature with his wife and dogs, and loves good craft beer and a great steak.

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CHASE SEYMOUR, Director of Operations

With over 20 years of seasoned experience, Chase is the captain of the team at Village Hospitality Group. His hospitality journey began with a decade long chapter as the Executive Sous Chef at Salisbury Country Club. During this time, he earned the privilege of assisting the Culinary Team at the Executive Mansion during Queen Elizabeth’s visit to the United States. He then graduated to Executive Chef at The Dominion Club, eventually taking on a dual role as F&B Director for TDC and Hunting Hawk Golf Club. Having mastered restaurant operations and on premise events, Chase made his foray into the offsite catering world as the Executive Chef at Groovin’ Gourmets. After just wo years, he was then promoted to Director of Food Service for GG’s parent company, Trolley House. During this time, he spearheaded the opening of a full service restaurant, Parterre, and also conceptualized Trolley Eats, a virtual ghost kitchen concept offering five unique food brands available for delivery. When Chase is off the clock, he enjoys fishing by kayak, searching for the next best restaurant, and of course, spending family time with his wife, Anna, and 15 month old daughter, Lily Beck.