MEET OUR EXECUTIVE CHEF

Ryan started his career in his childhood best friend’s family restaurant in Bloomington, Illinois called Beningo’s. Starting as a dishwasher and wanting to learn more, He moved to making salads, then pizzas and finally learning the whole kitchen. Ryan found real join in cooking and was influenced by the owner of Beningo’s, to go to culinary school and pursue a life in culinary. After being accepted to many schools, Ryan chose Kendall College in Evanston to attend.

While at Kendall, Ryan did his internship at Caliterra at the Wyndham under John Coletta learning how to do work banquets and private events and working the line in the restaurant. After Culinary school, at the age of 22, Ryan opened his first of many restaurants, Simon Lin’s Asian Bistro. After that, he worked at Rhapsody, The Club at Symphony Center, Boka, and opening Landmark. Then, Ryan moved to Louisville to run a café. Where he learned how tough brunch and lunch was before moving on to work at 610 Magnolia under Edward Lee for almost two years as Chef de Cuisine.

Ryan came back to Chicago to work at Topaz Café and then eventually run and open Dolce Café and oversee Amber Café. After leaving Topaz, Ryan went on to work for Restaurants American and opening multiple restaurants for them including Park Tavern and Central Standard. The next few years, he opened restaurants for many groups before landing and opening Hampton Social, The Bassment, and Mahalo. After his time spent with Parker Restaurant Group, Ryan went to work for the famous Lawry’s the Prime Rib and Sidedoor.

After Covid Closed the Restaurant, he went to consult for the next two years before re-uniting with the former General Manager, Carlos Alfarez to open La Victoria in Logan Square.