OUR TEAM
DAVID STANDRIDGE
CHef David - At The Shipwright’s Daughter, Chef David Standridge crafts imaginative dishes that are rooted in a deep commitment to sustainability and environmental stewardship. A champion of sustainable fishing practices, he incorporates local kelp, invasive species, and bycatch fish into his modern New England cuisine, minimizing waste while celebrating the region's seafood diversity.
Standridge's culinary journey began in New York City, transitioning from front-of-house roles at acclaimed venues like Eleven Madison Park to mastering the kitchen's intricacies. His culinary education at LeNotre Culinary School in Texas propelled him through various roles, from refining his skills at The Four Seasons Houston to earning accolades as sous chef at The Four Seasons, L’Atelier de Joël Robuchon in NYC, where his team clinched Two Michelin Stars in 2009 under the leadership of the late M. Robuchon.
From there, Standridge brought his expertise to beloved neighborhood spots like Market Table and Cafe Clover before serving as executive chef at Sonnier & Castle, where he catered to esteemed clients such as The New York City Ballet and oversaw the opening of the iconic Hudson Yards. In 2019, Standridge embarked on a new chapter, relocating to Mystic, CT, and opening The Shipwright's Daughter in 2020.
Beyond the kitchen, Standridge remains dedicated to promoting sustainability, serving on the board of Eating with the Ecosystem. Recognized as a James Beard Award winner for Best Chef, Northeast in 2024, Standridge continues to shape the culinary landscape with his unwavering pursuit of excellence and environmental stewardship.
Executive Chef - Partner
Claire Procaccini
Claire is the mooring that grounds this team.
Claire is the amazing type of person who, after a long day at work will go home and think about what she can do to improve and make things better for guests and staff. Unflappable and graceful under pressure, a creative thinker and dedicated teammate there is no problem big or small that Claire wont make better.
Claire came to The Shipwright's Daughter after working as a server in Providence, and as a hostess at The Olympia Tea Room in Watch Hill, she came to us by way of Centrale at Foxwoods and she has been kicking butt and taking names since her first day with us.
This homegrown hospitality hero started as Our Head bartender the first year we opened our doors, and watching her rise to become our director of food and beverage operations has been a pleasure to watch and be a part of. A woman of many talents, she is an essential part of the soul of this restaurant
Director of Food & Beverage Operations
Michael Mchugh
Michael McHugh is a Rhode Island based chef best known for his creative approach and energetic presence in the kitchen. Michael began formal culinary training in early 2000 with a focus on pastry. Discovering a natural fascination with food and beverage, he soon became immersed in the world of cooking. “I have learned invaluable lessons by surrounding myself with talented chefs and cooks. Their guidance has greatly influenced my current cooking style and philosophy.”
After quickly climbing the ranks of the kitchen, Michael accepted a position as head chef at the classic Providence restaurant, Julian's. There he introduced innovative cooking techniques and programs such as their popular beer dinners; he also assisted in the openings of Providence restaurants Figidini, The Barstow, and The Salted Slate.
In 2017, Michael relocated to Westerly, RI. Over the past three years he has enjoyed working at The Engine Room and The Weekapaug Inn, owing largely to the availability of local, high quality ingredients these restaurants are able to offer. As Sous Chef of The Shipwright's Daughter, Michael looks forward to continuing to contribute and grow within our region's unique culinary community.
Chef de Cuisine
Kathleen Standridge
Kathleen’s journey in the arts began in her hometown of Rochester, NY, where she studied opera and violin at The Eastman School of Music. Her passion for performance led her to Boston, Chicago, and New York City, where she performed on a range of stages from Carnegie Hall to Broadway’s Circle in the Square Theatre.
While living in New York, Kathleen trained as a sommelier at the Sommelier School of America, honing her expertise while working for James Beard Award-winning chef Rita Sodi and Michelin-starred chef Michael White.
In 2019, she moved to Mystic with her husband, James Beard Award-winning chef David Standridge, to raise their young family and open The Shipwright’s Daughter. From 2021 to 2024, Kathleen served as the restaurant’s wine director, receiving critical acclaim, including three consecutive Wine Spectator Awards of Excellence, and earning features most notably in The New York Times, Vogue, and Wine Enthusiast.
Now, as Creative Director for Heidenreich Hospitality Group, Kathleen blends her talents as an artist, writer, performer, and sommelier with her deep love of hospitality. She thrives on collaborating with the incredible HHG team, engaging with the vibrant Mystic-Stonington communities, and crafting meaningful, immersive experiences for guests and locals alike.
She is currently co-authoring a cookbook with her husband, David Standridge, to be published by Rizzoli in Spring 2027.
Creative Director
Ryan mcguinness
Ryan McGuinness, originally from Westport, CT, is a graduate of Roger Williams University with a degree in Chemistry. After college, Ryan spent time in Napa, California, where he discovered his passion for the wine trade. Working with the team at Cain Vineyards and other wineries in the Spring Mountain AVA gave him a deep appreciation for the area.
Afterwards, Ryan moved to New York City and attended the sommelier program at the International Culinary Center. He is a graduate and participating member of the Court of Master Sommeliers, where he received his sommelier certification. Ryan is also a recipient of the Walter Clore Award and Scholarship, distinguishing him as a Certified Sommelier.
Ryan comes to The Shipwright’s Daughter by way of legendary New York City restaurants like Betony, where he worked as a sommelier, captain, and eventually service manager. Later on, he worked at L'Atelier de Joël Robuchon as Head Sommelier and Captain. Most recently, Ryan was the Wine Director and Service Manager for The Mercantile Group based in Dublin, Ireland.
Beverage Director
aLEX ROONEY
ALEX ROONEY, originally from Mystic, CT, has always harbored a deep interest and passion for the hospitality industry. Alex pursued his college education at Loyola University in New Orleans, where he significantly augmented his knowledge and expertise in this field. He gained valuable experience working at The Loews Hotel and several renowned restaurants from the Brennan Restaurant group, including Cafe Adelaide.
Alex successfully completed manager training at Commander’s Palace, where he acquired a profound understanding of Southern hospitality. Subsequently, he assumed the role of general manager at Bearcat Cafe before departing from New Orleans. During his tenure, Alex attained Level 2 Specialty Coffee Association certification, evidencing his fervent dedication to mastering the art of coffee. Alex exhibits a keen interest in craft beer and actively seeks out new local breweries committed to community investment.
Restaurant Manager
BECOME A MEMBER OF OUR TEAM
Building Culinary Leaders
Sustainability Runs Deep
Gathering the bounty of the New England Coast, David and his teams’ technically crafted cuisine is elevated by ingredients found in this paradise of fish and farm.
We source all our ingredients through collaborative partnerships with local fishermen, farmers & makers, making us committed to creating sustainability throughout the workplace.
BENEFITS
HEALTH INSURANCE
PAID VACATION & SICK TIME
RETIREMENT PLAN
PROFIT SHARING
EDUCATIONAL OPPORTUNITIES
Tuition Assistance with eCornell
NO COST LIFE INSURANCE
CAREER BUILDING
DISCOUNTS & INDUSTRY RATES
FLEXIBLE SPENDING ACCOUNT
APPLY TODAY!
Resumes & other inquiries can be submitted by email to
Christine Raposa - Human Resources Director
APLICA HOY!
Los candidatos de habla hispana pueden enviar su currículum a
Xiomi DeJesus, Bilingual Administrative Assistant mailto:xiomi@whalersinnmystic.com
Para más información en español, haga click en este enlace
La Sostenibilidad
Es Muy Importante Para Nosotros
BENEFICIOS
SEGURO MÉDICO
TARIFAS DE INDUSTRIA
PAGADO
PLAN DE JUBILACIÓN
REPARTICIÓN DE GANANCIAS
OPORTUNIDADES EDUCACIONALES
y Asistencia de Matrícula con eCornell
SIN COSTO
DESARROLLO DE CARRERA
DESCUENTOS
CUENTA DE GASTOS FLEXIBLE
