• FEBRUARY 19-22, 2015
  • Miami beach, florida
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Ryan Prewitt

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Ryan Prewitt began his culinary career in the farmer's markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for Alicia Jenish at Le Petite Robert, he moved to New Orleans to work with Chef Donald Link at Herbsaint. Ryan proved to be a quick study under Link's tutelage and became Chef de Cuisine in 2009. He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company.

With a new job came an increased ability to learn and travel. As a member of the Fatback Collective, a group of Southern chefs who have compiled numerous accolades and awards in restaurants across the South, Ryan has learned new traditions and techniques from many talented BBQ pitmasters and has traveled to Uruguay to study traditional open-fire cooking. These experiences, along with a recent trip to observe grilling techniques in Spain, have culminated in the opening of Pêche, a New Orleans seafood restaurant. Along with chef partners Donald Link and Stephen Stryjewski, Ryan will highlight pristine Gulf seafood prepared in the open fire cooking method.

Ryan Prewitt began his culinary career in the farmer's markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for Alicia Jenish at Le Petite Robert, he moved to New Orleans to work with Chef Donald Link at Herbsaint. Ryan proved to be a quick study under Link's tutelage and became Chef de Cuisine in 2009. He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company.

With a new job came an increased ability to learn and travel. As a member of the Fatback Collective, a group of Southern chefs who have compiled numerous accolades and awards in restaurants across the South, Ryan has learned new traditions and techniques from many talented BBQ pitmasters and has traveled to Uruguay to study traditional open-fire cooking. These experiences, along with a recent trip to observe grilling techniques in Spain, have culminated in the opening of Pêche, a New Orleans seafood restaurant. Along with chef partners Donald Link and Stephen Stryjewski, Ryan will highlight pristine Gulf seafood prepared in the open fire cooking method.