The name is pretty literal.

We pickle, we can, we preserve. That same care for ingredients shapes everything else we do, from the sourcing to the cooking to the way we welcome you at the door.

Monica Knight has been the heart of Preserve's hospitality since 2022. As General Manager since 2023, she leads with warmth and intention, ensuring every guest feels not just welcomed, but genuinely cared for. Monica also oversees Preserve's beverage program, curating an experience that reflects the same thoughtfulness and creativity found in every corner of the restaurant.

Alongside Courtney in the kitchen are sous chefs Stephen Starkey and Jay Rogers.

Stephen's love of food started at home, watching his mom and grandmother cook, and grew into a passion he pursued at Anne Arundel Community College's culinary program. Preserve was his first job out of school, and after nearly two years of learning the kitchen inside and out, he spent time at the acclaimed Bresca in Washington DC before returning to Preserve in February to step into the Sous Chef role. Stephen is especially drawn to the art of protein cookery, finding something new to learn in every cut of meat and every piece of seafood that comes through the kitchen. For him, no two proteins are the same, and figuring out the little tricks that make each one shine is what keeps the work endlessly interesting.

Jay has worked everywhere from corporate restaurants to independent fine dining to dive bars, absorbing everything each place and every person had to offer. He loves the fast pace of the kitchen, the camaraderie between chefs, and the knowledge that even on the most ordinary day, he's helping create an experience guests will remember. Much of Jay's culinary inspiration comes from Latin American cuisines, shaped by years of working alongside people from across South and Central America and sharing meals in the kitchen, whether over gorditas, pupusas, or baleadas. For Jay, those shared moments are where a lot of the best learning happens.

Monica's beverage team brings the same spirit of craft and creativity to every glass.

Collin Santucci leads Preserve's mocktail program with a philosophy that's all his own: crafting drinks that are genuinely made for adults, not simply spirits-free versions of something else. His current obsession is mushrooms, layering that earthy depth above and below other flavors to build a cohesive experience from start to finish. He also tends his own garden, now in its third year, with a few surprises in the works that he's been cultivating for a long time. His recent Clementine Presse, a zero-waste drink that finished bright and bitter, is a perfect example of the balance and intention he brings to every glass.

Sam McGraw brings genuine passion and deep curiosity to Preserve's beer program. For Sam, curating the list is all about variety, making sure there's something for the guest who wants a tried-and-true classic and something for the one looking to discover something new. Whether it's a classic pilsner from Pherm in Gambrills or a blood orange blonde from Mully's in Prince Frederick, Sam keeps the list rooted in the East Coast and full of flavor. Her current obsession is Black Flag Brewing in Columbia, whose expansive IPA lineup she believes has something for every palate and every season.

Raf Coello bartends and runs prep planning at Preserve, and brings warmth and genuine curiosity to both. Preserve's beverage program is built from the ground up, with house-made sodas, infused spirits, and a full lineup of syrups and bitters crafted in-house, and Raf is the one making sure that foundation is always in place. He has a gift for turning ordinary moments into memorable ones, noticing what a guest needs before they ask and making them feel truly seen. Rooted in a culture where food and drink have always been a way of bringing people together, Raf carries that same spirit into every shift at Preserve.

Together, this team carries Preserve's mission forward, delivering bold flavors, genuine hospitality, and a deep respect for the ingredients, the farmers, and the community that make it all possible.

The People Behind the Plate

Preserve is only as good as the people who grow, raise, and craft what we serve. We are proud to work with an exceptional community of farmers, makers, and purveyors whose dedication to quality and sustainability mirrors our own.

Our proteins come from P.A. Bowen Farmstead and Roseda Farm, two Maryland farms we trust deeply. Our produce arrives from Moon Valley Farm, Oksana's Produce Farm, Maidstone Harvest, Mise En Place Farm, Sassafras Creek Farm, and Diehl's Produce. King Mushrooms brings us gourmet mushrooms from Maryland's Eastern Shore, and Franklin Sustainable Farms supplies exceptional organic produce from its Amish-owned cooperative in Pennsylvania. For bread, we turn to Blue Door Bakery and Lyon Bakery, and for cheese, to Goot Essa and P.A. Bowen Farmstead's own exceptional raw milk varieties. Chesapeake Smokehouse supplies our smoked seafood right here from Annapolis, and Compass Winds Sorghum brings a taste of the Shenandoah Valley to our kitchen.

And then there's Avery Newman of Lke Mnded, a former member of the Preserve family, who supplies us with the most beautiful floral arrangements, including the May Day baskets that have become one of our favorite annual traditions.