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Jeanne began her career at 16 as a server at Elias Brothers Restaurant in Holland. She went on to work at Life Savers for five years until she started her family. When her boys started getting older, Jeanne went to work at Herman Miller as a member of a production line, she then moved on to the Continuous Improvement Team at Herman Miller’s chair plant. Jeanne was promoted to a Continuous Improvement Leader at the Herman Miller Spring Lake facility. In 2000, Jeanne left Herman Miller and started her own successful painting business. She moved back into the food and beverage industry working part time at The Barn.
Jeanne joined the Boatwerks team in July of 2010 as a Server and Bartender; she quickly moved into management after one season where she became a Front of the House Manager. In 2013, Jeanne was promoted to the Assistant General Manager position since then Jeanne has been promoted to General Manager as of January 2014, where she is responsible for all Front of the House Operations. Jeanne resides in Holland with her husband, Tom and daughter Sam. In her spare time Jeanne enjoys gardening, cooking and spending time with her family.
Assistant General Manager
Kimberly has worked in the food service industry for 17 years. She grew up in Northern Illinois where her first job in high school was working as a custard girl in a locally owned store. She started with the local Applebee’s franchise in 1999 and soon moved through all the hourly staff positions front and back of house. Moving into management Kimberly was offered the opportunity to open a new location starting from the ground up. She spent over 8 years with the franchise growing in her management and customer server skills. Kimberly also spent time managing for Breads of the World in Dayton, OH where again she had the opportunity to open new Panera locations. Once again in Northern Illinois she worked for Biaggi's Ristorante Italiano serving in the dining room and on banquets. Shortly after stepping up to become the Banquet Coordinator.
Kimberly moved to Holland in the fall of 2013 with her family looking for a calmer environment to raise their then 1 year old son. Fiancée Jacob also works in the restaurant industry and their son attends a local preschool. She started at Boatwerks in November that same year as the lunch hostess and helping out with miscellaneous office work. She was asked to join the Shift Supervisor team for the summer season. Over the past year and a half Kimberly has proven herself to be a valued member of the Boatwerks team. In the spring of 2015 they were able to purchase a house in the Washington Square neighborhood and are happily settling into their Michigan home.
Shawna began her career in the restaurant industry at 15 years old as a server for several local restaurants like Muzzy’s, Schooner, and The Salad Bowl. After graduating from Holland High School she began working as a Quality Control Technician and Service Parts Specialist for Johnson Controls, where she received several Leadership Certifications. Shawna has excelled in many positions with us here at Boatwerks since she joined the team in 2007. Beginning as a server she quickly moved her way up to Supervisor, Front of the House Manager and most recently has been promoted to Human Resource Manager. A few of her responsibilities include scheduling for a staff of over 130 employees, handling our social media, payroll for the entire restaurant, including the Banquet and Catering Department, and any and all Human Resource related issues and responsibilities.
Director of Banquets & Catering
Tammy began her career in the food and Beverage industry at the age of 14, working in food services at the Michigan Renaissance festival every summer, for 4 years. Tammy was born and raised on the southwestern side of the state in Clarkston, Michigan. She has lived in Western New York, Amman- Jordan, and Sevierville, TN. She has a Travel and Tourism degree, has attended culinary school, and has over 25 years of management experience.
As someone who loves to travel, she had the opportunity to take her 4 children oversea to live in Amman, Jordan. This has given her a great understanding of cultural diversity, and a love for Middle Eastern Food.
In 2010, she reconnected with her high school sweet heart Randy, who took her to the Smokey Mountains of Tennessee, where they attended culinary School together. Tammy soon took a server position to spend more time with Randy, and she was quickly promoted to FOH Manager and Banquet Manager at Wilderness of the Smokies in Sevierville Tennessee, where she worked for 4 years prior to coming home to Michigan.
In 2015, Tammy moved her family back to Michigan to be closer to family and friends as Michigan is where her roots are. She had the opportunity to manage at a winery, and has a great love for Michigan wines. In her spare time she enjoys spending time with her 2 year old grandson, discovering small town restaurants, and watching the sunset over Lake Michigan.
Wedding and Family Event Specialist
Jean (Jeannie) Ellis began her career in the hospitality industry by completing her Culinary Degree in 1993, working as a hospitality manager, and even trained to be a master chef. She has worked in New Zealand, London, and in the United States as a Garde Manger, Banquet, Pastry, and Prep Chef, as well as a Nanny. For over 15 years Jean owned and operated a very successful catering company in her homeland of New Zealand, until she decided to move her life to the shores of Lake Michigan in 2012.
Jean is an accomplished artist who belongs to several local art groups. In her “rare” spare time Jean enjoys swimming, fishing, cycling, cooking, WINE, her crazy dogs, and her equally crazy family. She says, “The wine helps!”
Jean joined the Boatwerks Banquet & Catering team in 2015 as our Wedding and Family Event Specialist. Jean thoroughly enjoys helping her clients plan their special events. She has the ability to handle any stressful situation with dignity and diplomacy, she is very detail oriented, yet has the ability to see the “big picture”, and understands proper fine dining etiquette, hospitality, client service, and tailoring the style of event she is planning to each individual client’s needs.
Jon Woudstra graduated from Grand Rapids Christian High School in 1993. He held his first restaurant job while in high school and had been in the culinary field ever since. His culinary experience consist of, but is not limited to, Sous Chef at Prince Conference Center, and kitchen manager for Creative Dining Service. Jon also has been able to expand his culinary talent by working with some of West Michigan’s finest chefs, and other fine dining establishments within the Grand Rapids area.
Jon has spent time traveling Canada’s eastern seaboard, most of the contiguous United States, Central America, Bermuda, and the Caribbean Islands. In his spare time he enjoys hiking, camping, beaches, hunting, fishing, and time with his wife and kids.
Scott Adams attended West Ottawa High School, graduating in 2001. His first cooking job was Pigeon Lake Lodge in Holland where he discovered his love of food. He decided to peruse his new found passion and move to Traverse City where he attended The Great Lakes Culinary Institute at Northwestern Michigan College, receiving his culinary certificate and degree. While in Traverse he worked with a variety of chefs and with the School developing his skills and knowledge.
Some of his culinary adventures have taken him to Mackinac Island, Vail Colorado, and Australia. Scott moved back to Holland in 2013 and began working with Boatwerks as Sous Chef. In Scott's spare time he enjoys running, biking, traveling, spending time with friends and family and his wife and children.
Executive Sous Chef
Paul Adams was born in Louisville, Kentucky and moved to Michigan when he was 5 years old. Paul started his career in the restaurant industry at the age of 14 as a dishwasher, and took his passion for food to the next level by working his way up to cook, and becoming the Sous Chef for us here at Boatwerks Restaurant. Paul left Boatwerks after being given the Executive Chef position for County Seat in Hastings, from there Paul moved on to be the Executive Chef for Hawkshead Inn in South Haven, and most recently partnered up and opened his own restaurant called the Black Walnut in Saugatuck. In 2016 Paul won the Taste of Elegance and was able to spend time at the Culinary Institute of America in California, and was featured in Flavor, and the Menu Magazine.
Paul loves spending time with his daughter’s, and tries to get down to the beach with them as much as he can during the summer season. He enjoys fishing and playing music in his spare time. Boatwerks is proud to welcome Paul back to the Boatwerks team!