Ryan Skeen
Executive Chef

Chef Ryan Skeen began his culinary path steeped in the traditional techniques of an Italian kitchen. It began in his earliest years running around his Sicilian step-grandmother's kitchen, then to his first real job prepping at Riccardo's in Portland, Oregon. While at Riccardo's, Ryan was exposed to the concept and importance of fresh pasta and the simple beauty of Italian cuisine. He then moved on to Elisabeth Daniel in San Francisco. Under the tutelage of Chef Daniel Patterson, Ryan learned to refine his basic skills and open his palate to the delicacy of advanced French cuisine. He quickly moved through the kitchen absorbing every technique and concept until, at the young age of 23, Ryan was promoted to Sous Chef. It was through this position that Ryan learned to motivate and lead a professional kitchen brigade.

Ryan soon moved to New York and landed in the kitchens of Daniel Boulud. After spending time at Daniel and DB Bistro Moderne, Ryan was promoted to Saucier under AndrewCarmellini at Café Boulud. With Carmellini's expertise in both French and Italian cuisines, Ryan not only continued to focus on the discipline of French technique, but he was also reunited with his love of Italian food. It was here that Ryan gained a greater understanding of the responsibilities and dedication of a career as a chef. Carmellini stressed that his responsibility was to create great chefs, not just cooks. After his time at Café Boulud, Ryan moved on to 5 Ninth as opening Sous Chef, Jean Georges as Executive Sous Chef, and then to Domaine Chandon in California's Napa Valley as Chef de Cuisine.

Upon Ryan's return to New York, he took a position as Sous Chef under Chef Daniel Humm at Eleven Madison Park while simultaneously working on the opening of his first restaurant as Executive Chef, Resto. Resto was set to open as an unassuming Belgian-French bistro, but instead opened to critical acclaim with the technique and skill he and his kitchen demanded. Within the first three months after opening, Ryan received four stars from New York Magazine, four stars from Time Out New York, and two stars from the New York Times.

On the heels of his success, Ryan was also one of three young New York chefs named to the list of 15 nationwide for the James Beard Rising Star Chef 2008.

In September of 2008, Ryan brought his ever-expanding skill and expertise to Irving Mill where he has taken his bistro fare to the next level. We are excited to have this audacious and adventurous chef at the helm.