For years, our hospitality group has been dedicated to redefining the art of exceptional service. With a deep-rooted passion for creating memorable experiences, we have built a reputation for delivering world-class hospitality that exceeds expectations.

Our journey began with a single vision—to provide outstanding service that turns every guest interaction into a lasting memory. Over the years, we have expanded our portfolio, bringing together a diverse collection of restaurants, hotels, and event spaces, each embodying our commitment to excellence. Our team consists of seasoned professionals, each with a wealth of experience in the industry, ensuring that every detail is meticulously executed.

At the heart of our success is a belief in genuine, heartfelt hospitality. We are driven by a philosophy that places guests at the center of everything we do. From the warm welcome upon arrival to the thoughtful details woven into every experience, we cultivate an atmosphere where guests feel valued, comfortable, and inspired.

Quality is the foundation of our operations. Whether it’s sourcing the finest ingredients for our restaurants, designing elegant and comfortable accommodations, or curating seamless events, we hold ourselves to the highest standards. Our dedication to excellence is reflected in the meticulous craftsmanship of our spaces, the personalized service we provide, and the continuous pursuit of innovation in hospitality.

As we grow, we remain steadfast in our mission to elevate the guest experience. By embracing innovation, sustainability, and the evolving needs of our guests, we continue to set new benchmarks in the hospitality industry. We are not just providing a service—we are crafting experiences that leave a lasting impression.

Join us as we continue our journey of excellence, shaping the future of hospitality with passion, integrity, and an unwavering commitment to quality.

Chef Thomas Zippelli is the visionary behind Salt & Vine and the founder of Greenridge Hospitality, a growing restaurant group rooted in quality, creativity, and community. After honing his craft at some of the most celebrated restaurants in the world—including the three-Michelin-starred Eleven Madison Park in New York City and The French Laundry in Napa Valley—Thomas returned to his hometown of Clarksville, Maryland in 2016 to begin building a new kind of dining experience.

With a deep commitment to seasonality and local sourcing, Thomas has developed strong partnerships with regional farmers, foragers, and producers to bring the freshest local ingredients to the forefront of his menus. His approach blends fine-dining precision with genuine hospitality, creating spaces that are refined yet welcoming.

Outside of the kitchen, Thomas is an avid cyclist and hiker who finds inspiration in the outdoors. He lives in Maryland with his wife, their young child, and another baby on the way. As both a chef and a father, he’s passionate about building restaurants that nourish not only the community but also the people who call it home.

With over 16 years in the hospitality industry, Andrew brings a deep well of experience, heart, and leadership to his role as Director of Operations at Green Ridge Hospitality Group. He began his journey as a waiter and event staff at Norbeck Country Club and has since worked across a variety of restaurant styles — from gastropubs and French fine dining to upscale American — holding nearly every front-of-house role along the way.

Andrew found his true home when Salt & Vine opened in Olney under the GRHG umbrella. Having grown up in Olney, The Olney House held deep meaning for him and his family — a place where countless special occasions and family dinners took place. Walking in for that initial manager interview felt like coming full circle. Being hired as General Manager marked a turning point in his career, where he grew alongside a team that shared his values of service, community, and culture.

Now as Director of Operations, Andrew leads with the belief that hospitality and culture are everything. He’s passionate about giving his team the “why” behind the work, and he credits his success to the incredible people who have supported him — and to the GRHG team, who work together to make their three (soon to be four) restaurants not just amazing places to dine, but fulfilling places to work.

Outside the restaurant world, Andrew is a devoted husband and father. He finds peace in his garden, joy in playing golf whenever he can, and stays loyal as a die-hard Washington sports fan. A self-proclaimed U.S. history nerd, he’s just as excited about a Revolutionary War documentary as he is about a Sunday dinner service.

learned the foundations of traditional cuisine by observing and assisting his mother and grandmother, who instilled in him the value of providing for others through food.

Eric pursued classic culinary training in Germany, immersing himself in the rigorous standards and discipline of European kitchens. His formal education was complemented by hands-on learning and a commitment to excellence that would define his career.

In 2007, Eric moved to the United States, bringing with him a strong culinary foundation and a drive to grow professionally. He worked under renowned Michelin-starred French chef Antoine Westermann. Under Westermann’s guidance, Eric further sharpened his technique and deepened his understanding of refined French cuisine. He went on to serve as Sous Chef at several prominent D.C. establishments, including Et Voila, Café du Parc, and the iconic 1789 Restaurant.

In 2015, Eric played a key role in launching a new restaurant in Boulder, Colorado, as Chef de Cuisine—an experience that combined his love of innovation with his commitment to high-quality cuisine.

After a successful restaurant opening, Eric moved back to Washington, D.C., where he continued his rise in the culinary world, Eric became Executive Chef at Clyde’s of Chevy Chase and later at The Hamilton, where he led large kitchen teams and oversaw diverse, high-volume menus rooted in seasonality and craftsmanship.

Outside the kitchen, Eric enjoys hiking, staying connected to nature, following culinary trends, and spending quality time with his family. He is also a lifelong soccer enthusiast, carrying with him the team spirit and discipline that have served him well throughout his culinary journey.