Our People

Will Richey

Partner/Founder - Ten Course Hospitality
Owner - Revolutionary Soup - Downtown
Owner - The Whiskey Jar
Partner - The Bebedero
Partner - Duner's
Partner - Högwaller Brewing

I spent the late 90's studying wine and working various wine-related jobs. In 2001, I started working at l'etoile restaurant and soon became the front of house manager and wine steward. I left l'etoile to work for a wine distributor for 2 years but returned when my old friend Josh Zanoff moved to town to work with me at l'etoile. We began a catering company and he taught me to cook while I ran the wine service and hospitality side of the business.

At this point, I thought wine would be my career but after several years of trying to turn our business into a restaurant I ended up buying Revolutionary Soup in 2005 and started working there as the cook. Josh came in for the first year to continue to help me develop as a cook and establish a solid menu. In 2007, we opened the second Revolutionary Soup on the corner, near the University of Virginia.

In 2008, my son Alston was born and I got to be a stay at home dad for 3 years. During that time, to keep my mind in the game, my good friends and I started The Wine Guild of Charlottesville. It was a good wine business model that I could run from home while I raised my son.

In 2011, the Rev Soups were going well and were some of the top locally sourced food restaurants in the market. It has always been about working with local food, people, and community. I bought a Farm in Esmont called Red Row Farm where we would grow the majority of our Summer produce for the two Rev Soups along with some pigs, rabbit, eggs, and ducks.

In 2012 the opportunity to open The Whiskey Jar appeared. I wanted to do a restaurant that spoke of my family place like the French wine I so admired spoke of its place. Most of my family is from the South, North Carolina, and Virginia. I wanted to be regional, seasonal and locally sourced on a whole other level and that was what we did with The Whiskey Jar. For the first 2 years, I was the executive chef of The Whiskey Jar. Working lunches and expediting dinners. Cooking recipes mostly from my family. It was and still is awesome and an amazing place to work and eat.

In 2014, I was able to back off from the line at Whiskey Jar and wanted to open a restaurant that appealed to my more formal side, I put myself back in the front of house as wine steward and opened The Alley Light with longtime friend Jose De Brito as head chef, cooking the food I had always loved from France. Food that went with the wines I love.

In 2015, we opened The Pie Chest. This came about due to the extraordinary baking talent of Rachel Pennington from The Whiskey Jar. I really had no place in a baking kitchen, except for the business know how. The Pie Chest was a way to feature the talents of a good friend with an extraordinary gift.

In 2016, we started The Bebedero, a Mexican restaurant I am a business, aesthetic and service consultant in.

In early 2017 we started Brasserie Saison, a Franco Belgian restaurant and brewery that was a two-year partnership with Champion Brewing Company. We sold our interest in the restaurant in 2019. It is now owned and managed by Champion Brewing Company.

In 2019, we opened Kama for the owners of the Violet Crown Cinema. After deciding on a Japanese concept, we designed and built the dining room and kitchen while hiring and training the new staff.

In 2020, Stony Point Development contracted us to create and open two new restaurants in The Dairy Market. The Milkman's Bar opened at the end of the year. South and Central is scheduled to open mid 2021. The management contracts for both ended in September of 2022.

In 2021, I reunited with former Alley Light chef, James Beard-nominated, Jose De Brito, to open Café Frank. Featuring everyday food from a classic French kitchen, Café Frank offers De Brito’s grab-and-go sandwiches, salads, pot pies, and pastries. At 4 pm, Apertif Hour includes De Brito’s small bites served a la carte with champagne, wine, or a cocktail. And at night, the dinner menu features dishes like beef carpaccio with oyster tartar and caper mayonnaise; house-made fettuccini with shrimp Bolognese and lobster tail; and Steak Diane with mushroom & bourbon sauce and scalloped potatoes. Cafe Frank was purchased by a manager in 2023.

In early 2022, we bought Duner's, a Charlottesville favorite since 1983.

In 2023 I joined started Högwaller Brewing, a passion project of Mark Fulton, co-founder of the now-closed Reason Beer, and former head brewer of Maine Beer Co. In addition to great beer, Högwaller Brewing serves grass-fed burgers and barbecue.

There are always more concepts in the works, one never knows what may come along that will be interesting...and ultimately I seem to say yes to everything.

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Josh Zanoff

Partner - Ten Course Hospitality
General Manager - The Whiskey Jar
Partner/General Manager - The Bebedero

Joshua Zanoff currently serves as General Manager at The Whiskey Jar and at The Bebedero. His 28 year hospitality career includes quick serve, catering, fine dining, and retail grocery. He managed weddings as a Maitre d at West Park Winery in the Hudson Valley while refining his palate at the Culinary Institute of America. After graduating with an Associates Degree in Culinary Arts and a Bachelors degree in Culinary Arts Management he joined Legal Seafood for a year before relocating to Charlottesville. There he worked closely with Will Richey at l’etoile while they catered by day and hosted elaborate Ten Course dinners by night.

Zanoff then worked as a Whole Foods Team Leader for 13 years running several departments and teaching cooking classes. In 2014 he rejoined long time friend Will Richey at Revolutionary Soup and The Whiskey Jar before going on to open The Bebedero with some other local culinary and cocktail talent.

Zanoff and Richey had a long history of cooking, eating, drinking and traveling together, honing their passions into a profession. They are ready to serve you.

Will Richey

Partner/Founder - Ten Course Hospitality
Owner - Revolutionary Soup - Downtown
Owner - The Whiskey Jar
Partner - The Bebedero
Partner - Duner's
Partner - Högwaller Brewing

I spent the late 90's studying wine and working various wine-related jobs. In 2001, I started working at l'etoile restaurant and soon became the front of house manager and wine steward. I left l'etoile to work for a wine distributor for 2 years but returned when my old friend Josh Zanoff moved to town to work with me at l'etoile. We began a catering company and he taught me to cook while I ran the wine service and hospitality side of the business.

At this point, I thought wine would be my career but after several years of trying to turn our business into a restaurant I ended up buying Revolutionary Soup in 2005 and started working there as the cook. Josh came in for the first year to continue to help me develop as a cook and establish a solid menu. In 2007, we opened the second Revolutionary Soup on the corner, near the University of Virginia.

In 2008, my son Alston was born and I got to be a stay at home dad for 3 years. During that time, to keep my mind in the game, my good friends and I started The Wine Guild of Charlottesville. It was a good wine business model that I could run from home while I raised my son.

In 2011, the Rev Soups were going well and were some of the top locally sourced food restaurants in the market. It has always been about working with local food, people, and community. I bought a Farm in Esmont called Red Row Farm where we would grow the majority of our Summer produce for the two Rev Soups along with some pigs, rabbit, eggs, and ducks.

In 2012 the opportunity to open The Whiskey Jar appeared. I wanted to do a restaurant that spoke of my family place like the French wine I so admired spoke of its place. Most of my family is from the South, North Carolina, and Virginia. I wanted to be regional, seasonal and locally sourced on a whole other level and that was what we did with The Whiskey Jar. For the first 2 years, I was the executive chef of The Whiskey Jar. Working lunches and expediting dinners. Cooking recipes mostly from my family. It was and still is awesome and an amazing place to work and eat.

In 2014, I was able to back off from the line at Whiskey Jar and wanted to open a restaurant that appealed to my more formal side, I put myself back in the front of house as wine steward and opened The Alley Light with longtime friend Jose De Brito as head chef, cooking the food I had always loved from France. Food that went with the wines I love.

In 2015, we opened The Pie Chest. This came about due to the extraordinary baking talent of Rachel Pennington from The Whiskey Jar. I really had no place in a baking kitchen, except for the business know how. The Pie Chest was a way to feature the talents of a good friend with an extraordinary gift.

In 2016, we started The Bebedero, a Mexican restaurant I am a business, aesthetic and service consultant in.

In early 2017 we started Brasserie Saison, a Franco Belgian restaurant and brewery that was a two-year partnership with Champion Brewing Company. We sold our interest in the restaurant in 2019. It is now owned and managed by Champion Brewing Company.

In 2019, we opened Kama for the owners of the Violet Crown Cinema. After deciding on a Japanese concept, we designed and built the dining room and kitchen while hiring and training the new staff.

In 2020, Stony Point Development contracted us to create and open two new restaurants in The Dairy Market. The Milkman's Bar opened at the end of the year. South and Central is scheduled to open mid 2021. The management contracts for both ended in September of 2022.

In 2021, I reunited with former Alley Light chef, James Beard-nominated, Jose De Brito, to open Café Frank. Featuring everyday food from a classic French kitchen, Café Frank offers De Brito’s grab-and-go sandwiches, salads, pot pies, and pastries. At 4 pm, Apertif Hour includes De Brito’s small bites served a la carte with champagne, wine, or a cocktail. And at night, the dinner menu features dishes like beef carpaccio with oyster tartar and caper mayonnaise; house-made fettuccini with shrimp Bolognese and lobster tail; and Steak Diane with mushroom & bourbon sauce and scalloped potatoes. Cafe Frank was purchased by a manager in 2023.

In early 2022, we bought Duner's, a Charlottesville favorite since 1983.

In 2023 I joined started Högwaller Brewing, a passion project of Mark Fulton, co-founder of the now-closed Reason Beer, and former head brewer of Maine Beer Co. In addition to great beer, Högwaller Brewing serves grass-fed burgers and barbecue.

There are always more concepts in the works, one never knows what may come along that will be interesting...and ultimately I seem to say yes to everything.

Close

Will Richey

Partner/Founder - Ten Course Hospitality
Owner - Revolutionary Soup - Downtown
Owner - The Whiskey Jar
Partner - The Bebedero
Partner - Duner's
Partner - Högwaller Brewing

I spent the late 90's studying wine and working various wine-related jobs. In 2001, I started working at l'etoile restaurant and soon became the front of house manager and wine steward. I left l'etoile to work for a wine distributor for 2 years but returned when my old friend Josh Zanoff moved to town to work with me at l'etoile. We began a catering company and he taught me to cook while I ran the wine service and hospitality side of the business.

At this point, I thought wine would be my career but after several years of trying to turn our business into a restaurant I ended up buying Revolutionary Soup in 2005 and started working there as the cook. Josh came in for the first year to continue to help me develop as a cook and establish a solid menu. In 2007, we opened the second Revolutionary Soup on the corner, near the University of Virginia.

In 2008, my son Alston was born and I got to be a stay at home dad for 3 years. During that time, to keep my mind in the game, my good friends and I started The Wine Guild of Charlottesville. It was a good wine business model that I could run from home while I raised my son.

In 2011, the Rev Soups were going well and were some of the top locally sourced food restaurants in the market. It has always been about working with local food, people, and community. I bought a Farm in Esmont called Red Row Farm where we would grow the majority of our Summer produce for the two Rev Soups along with some pigs, rabbit, eggs, and ducks.

In 2012 the opportunity to open The Whiskey Jar appeared. I wanted to do a restaurant that spoke of my family place like the French wine I so admired spoke of its place. Most of my family is from the South, North Carolina, and Virginia. I wanted to be regional, seasonal and locally sourced on a whole other level and that was what we did with The Whiskey Jar. For the first 2 years, I was the executive chef of The Whiskey Jar. Working lunches and expediting dinners. Cooking recipes mostly from my family. It was and still is awesome and an amazing place to work and eat.

In 2014, I was able to back off from the line at Whiskey Jar and wanted to open a restaurant that appealed to my more formal side, I put myself back in the front of house as wine steward and opened The Alley Light with longtime friend Jose De Brito as head chef, cooking the food I had always loved from France. Food that went with the wines I love.

In 2015, we opened The Pie Chest. This came about due to the extraordinary baking talent of Rachel Pennington from The Whiskey Jar. I really had no place in a baking kitchen, except for the business know how. The Pie Chest was a way to feature the talents of a good friend with an extraordinary gift.

In 2016, we started The Bebedero, a Mexican restaurant I am a business, aesthetic and service consultant in.

In early 2017 we started Brasserie Saison, a Franco Belgian restaurant and brewery that was a two-year partnership with Champion Brewing Company. We sold our interest in the restaurant in 2019. It is now owned and managed by Champion Brewing Company.

In 2019, we opened Kama for the owners of the Violet Crown Cinema. After deciding on a Japanese concept, we designed and built the dining room and kitchen while hiring and training the new staff.

In 2020, Stony Point Development contracted us to create and open two new restaurants in The Dairy Market. The Milkman's Bar opened at the end of the year. South and Central is scheduled to open mid 2021. The management contracts for both ended in September of 2022.

In 2021, I reunited with former Alley Light chef, James Beard-nominated, Jose De Brito, to open Café Frank. Featuring everyday food from a classic French kitchen, Café Frank offers De Brito’s grab-and-go sandwiches, salads, pot pies, and pastries. At 4 pm, Apertif Hour includes De Brito’s small bites served a la carte with champagne, wine, or a cocktail. And at night, the dinner menu features dishes like beef carpaccio with oyster tartar and caper mayonnaise; house-made fettuccini with shrimp Bolognese and lobster tail; and Steak Diane with mushroom & bourbon sauce and scalloped potatoes. Cafe Frank was purchased by a manager in 2023.

In June, South & Central opened in the Dairy Market. 20 years ago, my father and I took a trip to Italy where we stayed in the hills of the Chianti region and dined at rustic, isolated restaurants in the Tuscan countryside. One evening I ordered a Bistecca Fiorentina, a large Porterhouse Steak cooked over wood coals. From that moment, I knew what I wanted to do.

I returned to Charlottesville and tried to open a restaurant like the one I experienced in Italy. Unfortunately, the opportunity and financing had a different timeline in mind. Since then, I have opened 10 restaurants. Every one was a chance to open my steakhouse but for one reason or another, the circumstances weren’t quite right. That never swayed me from opening other projects and have been happy to see them come to fruition. The Steakhouse has been my white whale for nearly 20 years and now I have finally caught up to it. The management contract ended in September of 2022.

In early 2022, we bought Duner's, a Charlottesville favorite since 1983.

In 2023 I joined started Högwaller Brewing, a passion project of Mark Fulton, co-founder of the now-closed Reason Beer, and former head brewer of Maine Beer Co. In addition to great beer, Högwaller Brewing serves grass-fed burgers and barbecue.

There are always more concepts in the works, one never knows what may come along that will be interesting...and ultimately I seem to say yes to everything.

Close