executive chef | ryan tate
Executive Chef Ryan Tate joins the Blenheim restaurant team after earning a reputation in New York City for highlighting seasonal ingredients with a Modern American approach to cooking. At Blenheim, he combines his extensive knowledge and imagination with an ingredient-driven menu that showcases the best products of the season sourced directly from Blenheim Hill Farm and other local purveyors.
Originally from Michigan, Ryan, the grandson of a butcher and farmer, developed a taste for farm fresh foods at an early age and realized food was in his DNA. For the past two years, he has been a partner of the gourmet market All Good Things in TriBeCa, where he opened Le Restaurant with his celebrated prix fixe tasting menu. Showcasing the heart of his craft and taste, Le Restaurant quickly received critical acclaim with a Michelin star and a glowing two star review from the New York Times.
Ryan has spent the last 15 years cooking and was previously chef de cuisine at Savoy, where he began to develop his own personal style while maintaining rigid standards. His commitment to using the best products of the season at the peak of their ripeness and augmenting them with a simple, straightforward cooking style earned him a two star review from the New York Times. Prior to Savoy, Ryan was the sous chef at Cookshop in Chelsea from March 2006. He also opened the restaurant Lure in Soho, and worked at RM, a sustainable seafood restaurant, from 2003-2004.