Hardy-Ryan

Ryan Hardy

Biography

Ryan began his career in 1999 at San Francisco’s famed Rubicon Restaurant, owned and operated by Drew Nieporent of Myriad Restaurant Group. He quickly climbed the ranks in the kitchen, taking the reins of Aspen’s Rustique Bistro in 2001, which was soon named among Esquire magazine’s Best New Restaurants. Ryan next assumed the head chef role for James Beard Award-winning Chef Mark Miller at Santa Fe’s Coyote Café.

In 2003, Ryan returned to work for the Myriad Group on Martha’s Vineyard where he was nominated for a Rising Star James Beard Award. He was also... READ MORE

Ryan began his career in 1999 at San Francisco’s famed Rubicon Restaurant, owned and operated by Drew Nieporent of Myriad Restaurant Group. He quickly climbed the ranks in the kitchen, taking the reins of Aspen’s Rustique Bistro in 2001, which was soon named among Esquire magazine’s Best New Restaurants. Ryan next assumed the head chef role for James Beard Award-winning Chef Mark Miller at Santa Fe’s Coyote Café.

In 2003, Ryan returned to work for the Myriad Group on Martha’s Vineyard where he was nominated for a Rising Star James Beard Award. He was also named alongside Alice Waters as one of the ‘Most Sustainable Chefs in America’ for founding New England’s second Slow Food chapter.

Ryan returned to Aspen in 2005, to The Little Nell Hotel. He founded Rendezvous Organic Farm, offering locally grown meat, cheese, charcuterie, and heirloom Italian produce previously unavailable in the U.S. Armed with these ingredients and intel gained from his annual trips to Italy, Ryan developed his signature handmade, soulful style of cuisine. During his tenure at The Little Nell, Ryan was nominated four times as “Best Chef, Southwest” by the James Beard Foundation.

When Ryan moved to NYC in 2013, he opened his first restaurant, Charlie Bird, with Sommelier Robert Bohr. Ryan and Robert parlayed their fine-dining backgrounds and passion for the highest quality food, wine, and service into a more approachable dining experience for a new generation of diners. Charlie Bird’s Italian-inspired menu showcases Ryan’s inventive culinary style with its balance of flavors and textures. The restaurant has received wide acclaim including Two Stars and Critics Pick by New York magazine, Restaurant of the Year by Eater and The Infatuation, and one of the Best Restaurants in NYC by Condé Nast Traveler .

In February 2016, Ryan partnered with Robert Bohr and Wine Director Grant Reynolds to open Pasquale Jones and launched the Delicious Hospitality Group. Pasquale Jones features wood-fired food in a beautiful, comfortable space and is a media favorite, winning accolades from The New York Times’ Pete Wells, Eater, and The Infatuation.

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