Our Team

Raelle Rivera

GENERAL MANAGER
Raelle Rivera comes to us from a small farm town in Southern Pennsylvania where she cultured her serving & bartending skills. She has poured drinks out in Las Vegas, West Virginia, and Maryland. Raelle joined the Big Fish Restaurant Group family in 2019 as a server for Sazio. She worked her way up to bartender, then bar manager, and now she is Salt Air’s General Manager. Raelle has worn many hats along her journey, such as teacher, esthetician, bookkeeper & research facility tech but her love for the hospitality industry has called her back. She thoroughly enjoys this industry because of the relationships she can create along the way. Raelle loves being at Salt Air because she gets to work within the BFRG family, see all the faithful regulars and well, the amazing wine at Salt Air helps a little bit too!

Thomas Nealis

ASSISTANT GM
Thomas Nealis comes to us from North Jersey where he started working as a busser and bar back as young as 14 years old in the of town of Little Falls. After completing college at Stockton University starting working at a resort in Avalon New Jersey as a restaurant supervisor and banquet manager. The following years led him to Delaware where he started as a sever at the Summer House Saloon then started helping manage which led him to us at Salt Air. He has a passion for the industry and the guest he gets to work with.

Ryan West

EXECUTIVE CHEF
Ryan is a native of northern Virginia and has lived in Rehoboth Beach since 2019. He began his culinary career as a line cook at various restaurants in Virginia and then the Rehoboth Beach and Lewes area. After his tenure as sous chef and then chef at Striper Bites in Lewes he recently joined Salt Air as executive chef. In his free time Ryan enjoys listening to his extensive vinyl record collection, going to concerts, and spending time with his dog Ralph. Ryan has a passion for creating and preparing unique and inviting dishes for various tastes and palates, and he is excited to continue the tradition of elevated dining at Salt Air.

Raelle Rivera

GENERAL MANAGER
Raelle Rivera comes to us from a small farm town in Southern Pennsylvania where she cultured her serving & bartending skills. She has poured drinks out in Las Vegas, West Virginia, and Maryland. Raelle joined the Big Fish Restaurant Group family in 2019 as a server for Sazio. She worked her way up to bartender, then bar manager, and now she is Salt Air’s General Manager. Raelle has worn many hats along her journey, such as teacher, esthetician, bookkeeper & research facility tech but her love for the hospitality industry has called her back. She thoroughly enjoys this industry because of the relationships she can create along the way. Raelle loves being at Salt Air because she gets to work within the BFRG family, see all the faithful regulars and well, the amazing wine at Salt Air helps a little bit too!

Thomas Nealis

ASSISTANT GM
Thomas Nealis comes to us from North Jersey where he started working as a busser and bar back as young as 14 years old in the of town of Little Falls. After completing college at Stockton University starting working at a resort in Avalon New Jersey as a restaurant supervisor and banquet manager. The following years led him to Delaware where he started as a sever at the Summer House Saloon then started helping manage which led him to us at Salt Air. He has a passion for the industry and the guest he gets to work with.

Ryan West

EXECUTIVE CHEF
Ryan is a native of northern Virginia and has lived in Rehoboth Beach since 2019. He began his culinary career as a line cook at various restaurants in Virginia and then the Rehoboth Beach and Lewes area. After his tenure as sous chef and then chef at Striper Bites in Lewes he recently joined Salt Air as executive chef. In his free time Ryan enjoys listening to his extensive vinyl record collection, going to concerts, and spending time with his dog Ralph. Ryan has a passion for creating and preparing unique and inviting dishes for various tastes and palates, and he is excited to continue the tradition of elevated dining at Salt Air.

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