Passion and Purpose
It takes a village—and we’re proud of ours. From the warm, welcoming faces you see up front to the skilled hands preparing your food to those sourcing the finest ingredients behind the scenes—every detail at Slack Tide has been touched by passion and purpose.
Meet the Team
Caleb Shriver
Executive Chef
With over two decades of culinary expertise, Chef Caleb Shriver is a prominent presence in the Richmond restaurant industry. Growing up in Oklahoma, Caleb began his formal training in 2003 at The Coach House Apprentice program in Oklahoma City, studying under the tutelage of Chef Kurt Fleischfresser. His culinary journey then led him to Chicago, where he further honed his skills at Otom Restaurant, working alongside chefs Daryl Nash and the visionary Homaro Cantu.
Caleb’s journey continued at SugarToad in Naperville, IL, where he worked under the guidance of Head Chef Jimmy Sneed and Chef de Cuisine Geoff Rhyne, further refining his skills and deepening his culinary repertoire. Relocating to Richmond, VA, Caleb delved into the diverse bounty of local ingredients and wildlife, which deepened his appreciation for the flavors of the region.
In 2012, Caleb made a significant impact with the opening of Dutch & Company, a restaurant celebrated for its innovative seasonal cuisine until its closure in 2020. In 2023, he joined the Brown family at Yellow Umbrella Provisions, where he is set to bring his extensive experience to Slack Tide Fish Co.
Chef Shriver’s culinary style is a vibrant blend inspired by his global travels, featuring a menu that reflects the rich and varied coastal cuisines from around the world. When he’s not in the kitchen, Caleb enjoys kayak fishing, exploring new destinations, and spending cherished time with his family. His passion for cooking, travel and the natural world adds a creative and distinctive touch to his dishes, making them both familiar and new.
John Hartman
Sous chef
John has been a Richmond resident for over 25 years and brings a wealth of culinary experience shaped by both formal training and high-level industry exposure. He is a graduate of the Culinary Institute of America in Hyde Park, New York, which led to opportunities at several Michelin-starred restaurants in New York City, including Aureole and Gabriel Kreuther. After honing his skills in these acclaimed kitchens, John returned to Richmond to be closer to family and continue his culinary career in the city he calls home. He is excited to bring his passion and expertise to Slack Tide, helping to create a dynamic and memorable dining experience. Outside the kitchen, John enjoys spending time with his loved ones and bass fishing.
Tyler Yates
lead oyster bartender
Originally from Pulaski, VA, Tyler grew up in the Appalachian Mountains where he developed a deep respect for hard work, community, and hospitality as a way of life. His culinary journey has taken him through some of Richmond’s top restaurants, including Lemaire, Common House/Birdie’s, and Metzger, and now to leading the raw bar program at Slack Tide. His Appalachian roots continue to shape his approach—valuing pride in a job well done and making every guest feel like family. A certified Level 1 Oyster Steward through the Oyster Master Guild, Tyler is passionate about oysters and creating memorable experiences around them. Outside of work, he enjoys time with his wife Kate and their dog Odin, playing board and card games, and watching the Capitals, Manchester United, and Virginia Tech. Driven by a love of sports, community, and competition, he lives by the motto “A rising tide lifts all ships,” always striving to grow while uplifting those around him.
Madelyn Gleeson
Beverage Director
Mark Herbkersman
Front of House Manager
