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 finalist for Best Chef, Northeast in 2024, Standridge continues to shape the culinary landscape with his unwavering pursuit of excellence and environmental stewardship.
Executive Chef
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 home grown hospitality hero started with as a craft bartender two years ago and watching her rise to eventually become the General Manager 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
General Manager
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.
Executive Sous Chef
Kathleen Standridge
Kathleen Standridge began her career in restaurants at New York's East Village institution Lavagna. The restaurant's owner, Yogos Hatziefthimiou, is a well-respected expert in Italian wine, and has been the recipient of several Wine Spectator awards. Over the next eight years, Kathleen was mentored and trained in the nuances of Italian wine. While at Lavagna, she had the opportunity to meet and be influenced by many in the world of wine, including top Italian producers and wine makers.
From Lavagna, Kathleen moved to work at tasting-menu focused The Eddy, with famed cocktail wizard Luis Hernandez, the Michael White group at Osteria Morini in Soho, and then on to the exclusive Italian restaurant, I Sodi with James Beard Award-Winning Chef , Rita Sodi in the West Village. At I Sodi, Kathleen perfected her service style and her knowledge of high end Italian cuisine and wines, serving the well-heeled and celebrity clientele of the neighborhood, while formally training and receiving her sommelier certification through the Sommelier Society of America.
After 10 years in service positions in NYC restaurants, Kathleen moved to the selling side of the wine world with Massanois Imports, a boutique, small producer focused company. With Massoinois, Kathleen trained extensively across the company's portfolio to round out her wine knowledge. Already an expert in the wines of Italy, her experience with Massoinios gave her exposure and training under some of the city's best experts of American and French wine, including Philippe Marchal, former head sommelier for Daniel Boulud. In her position, she was also able to meet and get to know many small producers and winemakers, instilling in her a love and respect for the way that the craft is practiced by those who value stewardship of the land and perfecting of winemaking traditions.
In 2019 Kathleen moved to Mystic, Connecticut with her family to open The Shipwright's Daughter with her husband, critically acclaimed Chef David Standridge. Since taking on the wine list at The Shipwrights Daughter, Kathleen has curated one of the top wine lists in the region, and the recipient of several Wine Spectator Awards, and Wine Enthusiasts 50 forward thinking wine lists of 2022 showcasing a tight and precise 150 bottle selection with offerings for all wine lovers.
Wine Director
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
