Radish and Rye is more than just a restaurant or even a business.
It is an expression of our values, creativity and love for this community.
We hope our passion shows in our service as well as our cuisine. Whether you choose to dine in our intimate and well-appointed dining room, or to eat in our lively and inviting bar, you’ll be taken care of by some of Santa Fe’s finest professionals.
Camille Bremer – Managing Partner
Born and raised in Vienna, Austria to American parents Camille Bremer had the opportunity to grow up in an international environment where she was exposed to multiple traditions and customs. This experience deeply influenced Camille in her later years working in fine dining establishments. At the age of 16, Camille and her parents moved to Santa Fe where she flourished as a star athlete. Between playing soccer and school, she found time to work in restaurants. After accepting a scholarship to the University of New Mexico for soccer, Camille relocated to Albuquerque.
During her time at UNM, Camille began working in fine-dining. She quickly discovered her niche at Gruet Steakhouse under the tutelage of her mentor Richard Hebert. In 2006, Camille was recruited to open Nob Hill Bar and Grill where she managed one of the most successful new restaurants in Albuquerque. Camille met Dru while living in Albuquerque and soon the two were busy making plans for their own restaurant.
The couple returned to Santa Fe in 2012, where Camille began her tenure at the world famous Geronimo. There she had the great fortune to work with some of Santa Fe’s most talented individuals, including her friend and partner, Quinn Stephenson.
Dru Ruebush – Managing Partner
Dru’s passion for food and the farm began as a young boy picking radishes on his Grandparent’s farm in Southern New Mexico. After graduating from New Mexico State with a degree in Music, he moved to New York City to continue his studies. It was there that he took his first restaurant job and got hooked on the business. He returned to NM and went to work with his father as a real estate appraiser, all the while scheming his own restaurant. Following the market crash in 2007, Dru moved to Albuquerque and in 2008, he met Camille when she was opening manager of Nob Hill Bar& Grill and she hired him as a server. The two soon discovered their shared love of the business, and quickly began planning their own venture.
An avid learner, Dru went back to school to earn a Master of Science in Business, then went on to culinary school. His love of cooking and the business of restaurants, and his dream of becoming a restauranteur, inspired him to learn from many of today’s masters in the field including Danny Meyer, Emeril Lagasse and Sean Brock, to name a few. Radish & Rye is the result of all those years of planning and studying, not to mention the most important ingredient….the shared love of food and restaurants between he and Camille.
Dru has held every position in restaurants, both front and back of house, from the dish pit to line cook, and from bartender to the front door. His ideas about food pull from his Southern New Mexico roots while using classic techniques, and he is so grateful to have the opportunity to share the wonderful bounty that his home state has to offer.