A little something about me:⁣
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I discovered my love of cooking at a young age; I have always been in the kitchen tinkering around and playing with new ways to make food. I attended culinary school at the California Culinary Academy in San Francisco and went on to win the school’s master chef competition (#goals). In 2015 I went a small culinary journey across the southern part of the U.S, I spent a month cooking as a guest chef at some more notable Southern restaurants, including S.N.O.B and Magnolias in Charleston and Commander’s Palace and Broussard’s in New Orleans. That little culinary adventure inspired a more global exploration, and I decided I was going to quit my job and my wife and I were going to explore the vast culinary world of Europe (More to come on that later).⁣
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Personal Belief about Food⁣
I truly believe that food is so much more than just a necessity; food can alter a person’s attitude and affect their entire day. I feel that if a guest comes in and is having a rough day, I can turn it around for them with great food and fantastic service. That’s my goal every time I have a guest walk through my door; everyone leaves with a smile on their face. He believes that food should be fresh and local whenever possible, but can’t help playing with items such as saffron and truffles from time to time. ⁣
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Connect With Me⁣
Facebook, Twitter, and Instagram⁣
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Talk with you all soon,⁣
Chef Ryan Grimm