About us
Rye Republic
Casey Troutman
Casey has worked in every imaginable restaurant position from dishwasher to General Manager; from fast food to fine dining. He honed his operational intuition and leadership skills in the United States Army, later graduating from The Culinary Institute of America. He spent time in some of New York’s best kitchens: Eleven Madison Park, Gramercy Tavern and Lillia. Casey then focused on how to operate a successful dining room and expanded his beverage knowledge at Blue Hill at Stone Barns, Crabtree’s Kittle House and the Mayflower Inn.
Casey leads Rye Republic’s daily operations and is the vision behind the seasonally inspired bar program.
Kaitlin Dunn Troutman
Kaitlin is a multi-faceted marketing and hospitality professional. Prior to graduating The CIA, she was a marketing director for Martha Stewart Living Omnimedia. She sharpened her kitchen skills at Relais & Chateau property, Blackberry Farm, in Walland, TN and later joined the re-opening team for the legendary Union Square Cafe in New York, NY. Kaitlin then turned her attention to the service side, joining Blue Hill at Stone Barns and leading the dining room, private dining room and events as a captain.
With a love of entertaining, hospitality and food, Kaitlin is the force behind Rye Republic’s decor, ambiance, marketing and events.
Kaitlin Dunn Troutman
Kaitlin is a multi-faceted marketing and hospitality professional. Prior to graduating The CIA, she was a marketing director for Martha Stewart Living Omnimedia. She sharpened her kitchen skills at Relais & Chateau property, Blackberry Farm, in Walland, TN and later joined the re-opening team for the legendary Union Square Cafe in New York, NY. Kaitlin then turned her attention to the service side, joining Blue Hill at Stone Barns and leading the dining room, private dining room and events as a captain.
With a love of entertaining, hospitality and food, Kaitlin is the force behind Rye Republic’s decor, ambiance, marketing and events.
CJ Barroso
CJ was born and raised in the Philippines, where he discovered his passion for food at an early age. After relocating to NY, his love for food and cooking intensified. Over the past 10 years, he has refined his skills in some of New York City’s top kitchens including Aquavit, Public, Saxon and Parole, and The Finch. CJ’s food is inspired by his daily runs to the local farms around the Hudson Valley, where he can meet with farmers and discuss the freshest produce of the season.
CJ leads Rye Republic’s kitchen and menu development, with a passion for housemade bread and creating exciting seasonal specials beyond the best burger in town.
Good Food.Good Drinks
The vision for Rye Republic was born out of a love for the simple pleasures in life – everyday luxuries of a cold beer during a game, a great cocktail after a long day, and a perfectly cooked burger.
Combined with warm and welcoming hospitality, Rye Republic is the ideal spot for your next date night, gathering a group of friends, or catching the next big game – all with a cold drink, great food and even better company. We look forward to welcoming you!
We're hiring!
The team is committed to developing a culture focused on associate development, teamwork, integrity, and always delivering an exceptional customer experience. Want to join us? Send your resume and a little about your interests and experience to [email protected].