E5 - Ryan Hardy "The Sum of its Parts"

Hot Plates & Grapes

Ryan Hardy is the Chef & CEO of Delicious Hospitality Group. The group that brought you New York’s Charlie Bird, Pasquale Jones, Ada's Place, Easy Victor Café, & my former stomping grounds Legacy Records Restaurant.

Fresh out of college, the Kentucky bred chef began his career at Robert De Niro's San Francisco restaurant, Rubicon. At 25 he took on the Rustique Bistro in Aspen that made Esquire's 'Best New Restaurant' list. Progressed to working with Mark Miller at the Coyote Cafe in Santa Fe' before taking on the Harbor View Hotel on Martha's Vineyard in MA, where he won 'Best new chef in New England.' He then returned to Aspen to run culinary operations for the famed Little Nell. It was there that he decided to take his passion for Slow Food to the next level- he went on to own and operate a 30-acre organic farm. It was not long until he was nominated for a James Beard award, not once, but four times.

In 2013 he took his talents to NYC, which led to the creation of Charlie Bird, and ultimately, Delicious Hospitality Group. This episode means a lot to us, being that this is the reason why we decided to keep this episode as raw as possible. We wanted it to be all-natural, just like the Gamay we're drinking from Vivanterre, a natural wine project from Beaujolais. Perfect for the conversation.

Recorded Sept. 3rd, 2020

Hudson Yards, NYC

--- Send in a voice message: https://podcasters.spotify.com/pod/show/hotplatesandgrapes/message Support this podcast: https://podcasters.spotify.com/pod/show/hotplatesandgrapes/support