Crop Bistro’s newly appointed General Manager has acquired extensive experience in the restaurant business working throughout Europe and the United States. Meyers hails from Manchester, Vermont, where he worked his first restaurant gig at Manchester Depot’s Sirloin Saloon. While attending college at the University of Vermont, Meyers spent time working at restaurants Minerva’s R.W. Hunt’s. His career began with the pioneering of the 4-Legged Duck in South Royalton. He has since been traveling the United States working in fine dining at South Padre Island Texas, opening Jillian’s in Green Bay, Wisconsin, and Albany, New York. Meyers eventually relocated to the West Coast where he pioneered brewpub restaurants in St. Helena as well as learning how to make wine with California’s first cult winery, Diamond Creek. Meyers also worked as Tasting Room Manager for Clos Pegase Winery, with Crush experience at Summit Lake Winery on Howell Mountain. During this time he served as the opening GM for Silverado Brewing Company, Beerman’s Restaurant & Brewery, Half Moon Bay Brewery, Pyramid Alehouse and the Firehouse Brewery in California.
In 2005, Meyers moved to Rome to work as Operations Manager for the prestigious Gruppo Statuto. In addition to creating and opening Rome’s largest restaurant, Convoglia, he won two Michelin Stars and the highest accolades for L’Altro Mastai for which he obtained the Wine Spectator Grand Award of Excellence.
Following his time in Italy, Meyers spent 5 years working in England, where he opened Marco Pierre White’s new steakhouse concept, commencing with Angus Steakhouse, London’s oldest steakhouse on Leicester Square.
As the new GM, Meyers plans to work closely with Chef Tom Bivins and Brewmaster Will Gilson to create monthly beer and wine tasting dinners for the restaurant. His goal is to improve our service standards, and wow our customers with our exquisitely trained staff, and live music offerings several nights per week.