Ryan Bartlow

Chef Ryan Bartlow grew up and started his culinary career in Chicago, IL where he also attended Kendall College of Culinary Arts and Hospitality Management. After graduating, Ryan moved to Spain where he cooked for two years at three Michelin-starred Akelarre in San Sebastian, before joining the opening team at Alinea as a pastry assistant to Alex Stupak and later moving to New York to cook at Frankie’s Spuntino restaurants, at Quality Eats as their executive chef and, most recently, at Frenchette. Ernesto’s, is Ryan’s first solo project and is inspired by his time spent in the Basque region of Spain and his love of the culture.
Ernesto’s is the acclaimed Basque-inspired restaurant from veteran chef Ryan Bartlow, who has worked at world-renowned restaurants, including Akelarre in Spain, Alinea in Chicago and Frenchette in New York City. At Ernesto’s — which has been named one of The New York Times ‘best new restaurants’ of the year, among other accolades — Bartlow offers a menu inspired by his years spent cooking and living in the Basque region of Spain, mixing signature traditional dishes with seasonal riffs on classic flavors.