Our Team


General Manager/Executive Chef/Partner

Chef Mike‘s work begins when the doors to the restaurant have closed for the evening. He is on the phone with purveyors until the early morning hours making sure that we have the freshest fish delivered before we re-open the next afternoon. Chef Mike has spent the last 10 years carefully cultivating his relationships with fishermen, distributors and local farmers so The Lobster Trap receives only the freshest fish and ingredients. He and his team are the area’s specialists when it comes to the delicate preparation and pairing of seafood. Chef Mike is passionate about fish and it shows.



Amy is excited about offering an authentic taste of Maine to the locals and visitors of Asheville. She loves to sit in front of a pile of freshly steamed shellfish and get her hands dirty. She hopes that you will enjoy a true seafood experience here in the Appalachian Mountains.


Front of the House Manager

Bobby, a native of Baton Rouge, fell in love with seafood at an early age. He spent his summers at his parents fishing camp where he watched shrimp boats go by and caught red fish, fresh crabs and shrimp right off the pier. Eager to start his career, he decided to settle in the heart of the mountains of Asheville and began his journey in the Hospitality Industry. His passion and talent in the restaurant industry shows as he strives to make sure every guest has a wonderful experience. He does this by motivating his staff to work as a team to give you quality service to making sure the kitchen puts out the best food efficiently. He loves interacting with the guests and hearing about their experience so feel free to strike up a conversation with him.


Bar Manager

We all feel lucky to have Matt Gaffney on the team. Matt cares about people. He cares deeply about the success of the staff and the experience of the customer. Matt’s philosophy is, "We are ladies and gentlemen serving ladies and gentlemen."


Sous Chef

Asheville native Rakim Gaines has witnessed first hand the transformation of our small mountain town into a Foodtopia center nestled in the Appalachian Mountains. Rakim possesses the unique talent for running a kitchen like a finely tuned orchestra. His relaxed, organized and fun approach to cooking creates a positive energy that can be felt throughout the restaurant. Rakim thinks of his co-workers as his family and this warmth is evident in all he does.