Meat the Team
Joe Monteiro
Executive Chef/CEO
Our fearless leader. A giant in size and personality. All bark and (almost) no bite. He is the man with the vision, inspiration, creativity, and drive behind it all! Joe can be a little extreme (classic chef), but when he puts his mind to something, especially when it comes to proving himself and providing for his family, he always succeeds. He has run kitchens all over the country, but before 19 Raw, he was the executive chef at the Atlantic Fish and Chop House also in Edgartown for 6 years. Joe started Wash Ashore Beer Company with three friends in 2016 and is a partner in Vintage MV Wine and Spirits. His unique combination of a keen business sense and culinary gift, along with his passion, OCD, pride, and dedication make him a perfect man to be at the helm. It took blood, sweat, and many Wash Ashore beers, but he did it! Emily and Joe married in 2019 and now share their beautiful son, Grayson, their dog Maya Mae (inspo of Maya Mae IPA!), and their cat Milo.
Emily Monteiro
Marketing/ Events Director
Emily is the “Boss Mama” of our 19 Fam, but she also heads up our events division as well as our marketing and social media. Prior to this, “Boss Mama’’ was the Director of Consumer Experience at Island Creek Oysters in Duxbury where she was happily employed for 8 years. ICO helped Emily pave her way into the events world and instilled in her a love of oysters. Emily grew up summering on the island and met Joe when they both worked together at The Atlantic, and they have been together since 2012. Together Emily and Joe share the love of their sweet baby Grayson (born September 2020), their 140lb Neapolitan mastiff, THE Maya Mae, and their senior feline, Milo. When Emily isn’t playing Mom or working for the family biz, she is enjoying the outdoors of the majestic island she gratefully calls home. You’ll catch her throwing a ball around (girl has a killer arm), relaxing by the beach, or biking around town with Maya and Grayson in tow.
John Clift
Partner/ Beverage Director
Sommelier John Clift developed a working knowledge of wine in restaurants from Charleston to Seattle experiencing wine from around the world, and he eventually took the opportunity to expand on his education by enrolling in The International Wine Academy of Rome, Italy. In 2001, John moved to The Vineyard where he and Joe eventually became best buds. While drinking decent beer on the porch of John’s Vintage MV Wine and Spirits (LINK), they decided it was time to drink something better. This was the genesis of Wash Ashore Beer Company, and after teaming up with Chad and Michelle Verdi, the rest is history. John spends much of his winters and free time continually educating himself, as well as teaching and traveling the world searching for new and unique wines. See the fruits of his labor for yourself by enjoying our wine list!
Myriam Aguilera
General Manager
Myriam comes to us from Miami Beach where she has over 30 years of restaurant management experience, most recently at Barton G. She and Joe worked together at A Fish Called Avalon, an upscale seafood restaurant, as a dynamic duo for over 10 years - Myriam running the front and Joe running the back of the house. They have remained close friends ever since, and we could not be happier that she migrated north to be our General Manager. Myriam is friendly, driven, hardworking, and disciplined and runs our restaurant with integrity and class. Her husband, two daughters, and she are a welcome addition to our family!
Lazar “Lucky” Vasic
Executive Sous Chef
Let’s just say his nickname could not be more fitting! We are very lucky to have him. Lucky worked for Joe at The Atlantic and came to work for 19 Raw from the beginning. While he had very little kitchen experience and had just moved from Serbia, he has not let that hinder him. He has learned so much and is one of the most coachable, hardworking, trustworthy and willing employees. He has been by Joe’s side from the beginning and has absolutely been critical to 19 Raw’s success. He knows Joe’s recipes better than Joe himself. His favorite thing about working at 19 Raw is the open kitchen, and he will always greet you with a cheeky smile!
Matt “Matty” Stencil
Chef De Cuisine
Matty is a SoCal wash ashore, but he came to us via Las Vegas where he went to the esteemed Cordon Bleu College of Culinary Arts. From there, he worked at Emeril’s Fish House, Emerils Table 10, and most recently at The Boathouse Club in Edgartown. Matty started with us the year we took over the space that would turn into 19 Prime, when we were cooking in a completely different kitchen, renovating the new restaurant, and it was a global pandemic. Without hesitation, he picked up a paint brush and got to work. He has taken it all in stride in typical Matty fashion: never complaining, always working hard and willing to learn and adjust. A man of few words, his culinary prowess speaks for itself!