Chef Ryan Carbery

At the age of fourteen I began my apprenticeship in St. Louis, Mo working for David Slay between three of his fine dining restaurants. Upon graduating from high school, I went to Chicago, attending Le Cordon Bleu culinary school and cooking full-time. I was very fortunate to be cooking in Chicago during this time when the city redefined itself as the emerging food scene that it is today. I continued my culinary journey working at a French and Japanese fusion restaurant. Meiji is where I gained a strong understanding of Asian ingredients and technique working under chefs from Sapporo, Japan. I moved to Los Angeles, CA to work for chef Davis Slay at his farm to table restaurant in Orange County gaining the “Number One Restaurant in Orange County” from “Orange County Magazine.” I worked my days at Park Ave and my nights I spent with Fraiche in Culver City gaining the “Number One New Restaurant in the United States” from Frank Bruni of the “New York Times.” With the success of my work in California opportunity came my way to relocate to Dallas, Texas. I have worked as a chef for a few of Dallas’ top kitchens from Charlie Palmer to The Statler Hotel to Nikki Greek Bistro “Top 50 restaurants in Dallas - DMagazine” and “Best New Restaurant in DFW.” Through all of my travels I have learned to motivate, teach, and listen, in the kitchen and to translate that to the plate!