Skeen Ryan - Skeen, Ryan

Ryan Skeen

Biography

At the age of 16, Ryan Skeen knew he wanted to be a chef when he was put in charge of a sports bar and grill. Since then he has mastered almost every cuisine (Frank Bruni has praised his “nimble internationalism”), and built a reputation as being a talented chef, especially when it comes to meat – his famous House Dry-Aged Burger appears on every menu he creates, and Adam Platt refers to him as a “master of meathead cuisine.”

Skeen currently serves as the Executive Chef of meat-centric gastropub, The Cannibal. When the restaurant... READ MORE

At the age of 16, Ryan Skeen knew he wanted to be a chef when he was put in charge of a sports bar and grill. Since then he has mastered almost every cuisine (Frank Bruni has praised his “nimble internationalism”), and built a reputation as being a talented chef, especially when it comes to meat – his famous House Dry-Aged Burger appears on every menu he creates, and Adam Platt refers to him as a “master of meathead cuisine.”

Skeen currently serves as the Executive Chef of meat-centric gastropub, The Cannibal. When the restaurant originally opened in 2007 under the name Resto, Skeen was the Executive Chef then as well, but left after about a year to further his career. Now he is back and expanding on the original menu with even more meaty options.

Originally from the West Coast, where he learned about high quality produce and wine, Skeen moved east in 2003, to work with Jean-Georges and Daniel Boulud. He returned to Napa for a short time to work in a couple of restaurants, but realized New York, with its fast-paced, no-holds-barred work ethic, was better suited to his style. Working with some of the biggest names in the business – including Andrew Carmellini, Rocco DiSpirito and Zak Pelaccio – Skeen learned and left his mark on some of New York City’s most popular restaurants, including Union Pacific, Cafe Boulud, 5 Ninth, V, Resto, Irving Mill, Allen & Delancey, Fish Tag, Theo’s and Church Street Tavern.

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What is your favorite NYC restaurant? And what is your go-to dish? Was Annisa and Anita Lo's Black Cod on Silken Tofu, but in her absence, it is Lupa , any pasta on the menu, favorite dish in NYC.....Dan Drohans Head Cheese @ Otto What is your ultimate meal? Grimaldis Pizza with my daughter Tierney Ann while watching a Cubs game What three things are always in your pantry? Smoked Turkish Pepper, pork rinds, salted roasted pistachios If you weren't a chef, what would you be? Stay at home dad If you could cook with anyone, who would that be? Anna Utevsky What’s your favorite NYCWFF memory? I haven’t any....1st time very excited to make memories

Recipe Name: Cincinnati Coney Chili Dogs

Recipe Ingredients: Dry Aged Wagyu Beef
Wagyu Beef Heart Ground
White Onion
Shaved Garlic
Worchestertshire
Tomato paste
Spices (Cinnamon, Smoked Paprika, nutmeg, cumin, chili powder, cloves, allspice. )
Shredded Cheddar Cheese
Martins Hot Dog Potato Bun
Yellow Mustard

Recipe Instructions: Sweat onions & garlic in olive oil, in a pan. Add beef and beef hearts, cook through, add tomato paste and worchestershire and caramelize slightly, add spices and 4 C water…simmer for 1 hr…..chill.
On pick up warm chili, & hot dog, place dog into bun, top w French’s yellow, white onions, shredded cheddar, and you are done.