The Lobster Trap is all about seafood. Don’t look for chicken here. This is where fresh seafood is thoughtfully prepared in ways that honor its delicate flavors and textures. This is where fun, food and hospitality abound and where the oysters are always fresh. So come join Mike and Amy in a celebration of seafood. Raise a glass, crack a claw, shuck a shell, and lift a fork to the best that our domestic oceans, rivers and lakes have to offer.
“Most seafood should be simply threatened with heat and then celebrated with joy.”
–JEFF SMITH, THE FRUGAL GOURMET
Our History
Amy and Captain Tom grew up together in Cape Elizabeth, Maine exploring the islands of Casco Bay. When Tom got his lobster license in high school, they hosted lobster bakes on the beach, spending many summer evenings surrounded by good friends and sweet Maine lobster.
In 2003, Amy moved to Asheville and dreamed of sharing a fresh Maine lobster bake with her new friends in the mountains. Amy was out on Tom’s boat during a visit home when she asked if he could send lobster down to Asheville. Tom said, “I can send you lobsters right off the boat anytime you want!”
In 2005, The Lobster Trap restaurant opened its doors in historic downtown Asheville, N.C. Since then, it has become the seafood destination for locals and visitors whose passion for fresh Maine lobsters, domestic oysters, mussels, clams, crabs and fish (including the award-winning Sunburst trout) is exceeded only by that of founder Amy Beard and Chef/ Owner Mike McCarty.
Our Team
Mike McCarty
Executive Chef/Owner
For over 15 years, Mike McCarty has skillfully helmed The Lobster Trap as Executive Chef, steering it through the years with precision and passion. From his earliest days among the crew to assuming the mantle of Chef and ultimately becoming the sole owner in 2023, Chef Mike has been a stalwart presence, guiding the restaurant through myriad challenges and transformations.
From inception, Chef McCarty, alongside founder Amy Beard, crafted a vivid vision for The Lobster Trap-a sanctuary where the essence of Coastal Maine harmonizes with the bounty of Appalachia’s freshest produce. Central to this ethos was Mike’s unwavering commitment to sustainability, infusing every dish with integrity and environmental consciousness.
Realizing this vision demands a remarkable blend of ingenuity and dedication to logistics. As the restaurant’s doors close each evening, Chef Mike and his team seamlessly transition into orchestrating the culinary symphony of the next day’s menu.
Late night conversations with purveyors ensure a steady stream of premium ingredients, whether its lobsters sourced from Maine’s rugged coastlines, succulent oysters from Massachusetts, or delicate rainbow trout from the pristine waters of WNC. Each dish that graces our menu epitomizes quality without compromise, a testament to Chef Mike’s relentless pursuit of excellence and sustainability.
Throughout his tenure, Chef McCarty has forged enduring partnerships with organizations championing superior food quality and sustainable practices. Collaborations with esteemed groups like the Monterey Bay Aquarium’s Seafood Watch as well as earned acclaim as a sustainable leader with the James Beard Foundation’s Smart Catch program. Under Chef Mike’s stewardship, The Lobster Trap continues to thrive as a beacon of culinary innovation and environmental stewardship.
Mac McNeil
Assistant Manager
Mac McNiel grew up just down the road in Brevard and brought her natural hospitality and calm presence to The Lobster Trap a little over a year ago. With a background in service and a steady, grounded demeanor, she quickly became an essential part of the front-of-house team.
Mac’s leadership style is quiet but impactful—she leads by example, balancing efficiency with warmth, and always keeping the guest experience at the center of everything she does. Her ability to stay composed and solution-oriented, even during the busiest shifts, makes her a reliable support to both the team and management.
Whether she’s checking in with guests, mentoring new staff, or ensuring smooth service on a packed night, Mac brings a sense of ease and intention that helps create the welcoming, high-quality atmosphere our guests love. We’re proud to have her as part of The Lobster Trap family.
Russell Bolden
Sous Chef
Originally from Chicago, Russell Bolden brought his passion for food and hard work to Asheville three years ago—and quickly found a home at The Lobster Trap. Hired as a line cook, Russell’s dedication, skill, and calm-under-pressure temperament stood out right away. Through his steady leadership and commitment to the craft, he earned his place as Sous Chef, where he now helps guide the kitchen with precision and heart.
Russell is known for his positive energy, collaborative spirit, and deep respect for high-quality ingredients. Whether he’s working a busy service or mentoring newer cooks, he brings a sense of ease and professionalism to every shift. His approach to food is rooted in both discipline and joy—something that shows in every plate that leaves his station.
Outside the kitchen, Russell loves casting a line in Western North Carolina’s rivers and spending quality time with his family. Whether he’s on the water or at the stove, Russell brings the same thoughtful attention and love for the moment—making him an essential part of our team and a key player in the continued success of The Lobster Trap.
Will Duncan
Chef de Cuisine
By the time he graduated from Appalachian State in 2014, Will was already a veteran of the hospitality industry. He has done it all, from kitchen management to bartending; and he brings almost fifteen years of experience with him. Will has a unique ability to elevate classic dishes with a modern flair, creating a harmony of both old and new world flavors. When not creating in the kitchen, you might find this beach soul with guitar in hand, and rocking the best shorts in Asheville.
Maggie Rogers
General Manager
Maggie has North Carolina roots and a reverence for all things magical and delicious. A longtime believer that love is the meaning of life—and that it’s best shared through the things we create—she brings that philosophy to everything she does, especially when it comes to food and hospitality.
Maggie was already a veteran server at The Lobster Trap before stepping into her new role as General Manager. Her passion for community, creativity, and connection made her a natural fit for our Media Team, where she continues to put her pen to work behind the scenes.
Now, as General Manager of The Lobster Trap, Maggie leads with the same intention and heart she’s always brought to the floor. She’s committed to cultivating an atmosphere of excellence, warmth, and consistency—for both our team and every guest who walks through the door. Whether she’s guiding the service team, curating memorable experiences, or lending her voice to our story, Maggie brings a rare blend of leadership, soul, and sparkle to the table.
David Carson
Bar Manager
Born and raised in Western North Carolina, David is one of the brightest spirits on the Trap Crew. His journey with us began over ten years ago, when baby David joined us as a dishwasher. Since then, he’s held every position in FOH, and is now keeping us all in line as Bar Manager. David, a.k.a. “Bookie”, is at the heart of our Trap Family.