MEET OUR TEAM
Jeremy Paquin
Executive Chef
Jeremy Paquin has spent over 20 years honing his craft as a culinary chef. He has become the visionary behind the artfully crafted cuisine served at grove, applying his philosophy of using only the freshest ingredients from local farms and vendors to create an all-encompassing dining experience for guests.
Jeremy earned his Culinary Arts and Restaurant Management degree at San Jacinto College in Houston, Texas in 2000. Beginning his career with Essence Restaurant Group in 2015, he served as a Chef at Bistro Bella Vita before transitioning to Executive Chef for all ERG entities in 2019—including grove, Bistro Bella Vita and The Green Well.
James Berg
CEO-Partner, Essence Restaurant Group
James Berg began his food and beverage career in 1988 as a server, bartender and trainer in Grand Rapids and Hawaii. In 1993, he joined Egypt Valley Country Club as lead bartender & beverage director, quickly advancing to dining manager to oversee catering, staffing and beverage coordination for major events, including the First of America Classic Golf Tournament.
In 1996, James helped open Bistro Bella Vita, Grand Rapids’ first upscale, casual restaurant, and quickly became General Manager. Come 2006, he co-founded Essence Restaurant Group (ERG) with Patrick Wise and Jeffrey Gietzen, to own and operate Bistro Bella Vita, and create The Green Well and Grove. In 2019, ownership transitioned to James, Jeff Gietzen and Hillary Edwards.
ERG expanded in 2023/2024 with Lucy’s, their first breakfast venture which quickly gained national recognition, and the addition of Tristan Walczewski as partner.
Hillary Edwards
Essence Partner & Managing Director/HR
Hillary began working for Essence Restaurant Group in 1997 at Bistro Bella Vita just one month after their grand opening. Today, Hillary operates as Managing Director and Human Resources for Essence Restaurants—a group that is, both literally and figuratively, her family. She thrives off of the pressure presented in the restaurant environment and loves how ever-changing the industry is day to day—as well as always being surrounded by exceptional food and beverage!
Tristan Walczewski
Essence Partner & Chief Operating Officer
Beverage Director & Advanced Sommelier
Tristan has been working in the restaurant industry since the age of 16 and has been with Essence Restaurant Group since Spring 2014. He started as a server at Bistro Bella Vita before being promoted to Restaurant Manager and advancing to General Manager and Beverage Director. Now, he holds the title of Chief Operating Officer & Partner.
Tristan thrives in the fast-paced work environment that the restaurant industry provides. Most importantly, he appreciates Essence Restaurant Group’s display of strong values and mission to set the standard in Grand Rapids for hospitality and cuisine.
Joshua Nicholson
Bar Manager
Josh has been with Essence Restaurant Group since 2016. He started as a manager of The Green Well’s bar program before transitioning to grove for its re-opening in 2022.
Josh has created quite a stir in the cocktail scene. His creative craft cocktails—each made with intention and attention to fresh, seasonal ingredients—make for an outstanding drink experience.
Devin Cook
Head Chef
Devin graduated from Chicago’s culinary school, Le Cordon Bleu, in 2013. While in school, he worked as a prep cook at a restaurant in the Lakeview neighborhood and eventually worked his way up to kitchen manager. After that, he was part of the original team that opened the seafood-focused Nico Osteria in Gold Coast before returning to Grand Rapids in 2016. Devin served as Executive Sous and Executive Chef at Butcher’s Union for five years before joining grove’s re-opening team in April 2021. He loves being a part of a team whose goal is to work with the best ingredients and be the most creative restaurant in town.
Katy waltz
Pastry Chef Creative Consultant
Katy Waltz joined the Essence Group with an impressive culinary background. She discovered her love of baking at the age of seven and has honed her craft over the years in a range of dining establishments, including Amish bakeries, 5-star and fine dining restaurants, country clubs, breweries and remote Alaskan lodges. Most recently, she helped open a coffee/brunch spot during the pandemic. In working with grove, Katy is excited to get back to her roots in fine dining and work alongside this passionate and talented team.
Katy received a degree in Hospitality and Tourism Management from Purdue University. Shortly after, she attended culinary school at the College of Coastal Georgia, as well as participated in a 3-year ACF pastry apprenticeship in Sea Island.
Brenden Anschutz
Sous Chef
Brenden graduated from the Secchia Institute for Culinary Education in 2022. While attending, he worked at several restaurants in Grand Rapids, including Reserve Food and Wine, Osteria Rossa, Kingfisher and 123 Tavern.
He left Grand Rapids for a brief stint to work at a Relais & Châteaux resort in Tennessee known as Blackberry Farm where he truly got to experience a different and higher level of cuisine. He has always found comfort in food and developed a strong passion for making something beautiful and delicious out of the freshest ingredients available while striving for a higher class of food and service. Brenden enjoys being part of the amazing team at grove and looks forward to the years to come and the many beautiful dishes that will follow.
Julie Archer
Lead Server
Julie Archer has been serving in the restaurant industry since she was 18 years old. After realizing she wanted to make a career out of serving, she sought out a place where she could learn about food and beverage, landing a position at Bistro Bella Vita. She worked there for several years before moving to the East side of Michigan with her husband—whom she met at Bistro. Since returning to Grand Rapids, Julie has served at all Essence entities, including the original Grove, Jimmy Berger’s pop-up and The Green Well. Now, she serves at grove—a place that feels like home for her and ignites her passion for food and beverage.
Julie’s enthusiasm is contagious, as she acts as the bridge between the culinary team and our guests to provide an outstanding experience. For her, working at grove feels like working alongside family.
