EXECUTIVE CHEF RYAN TATE

For the last twenty years, Ryan Tate has been toiling away in the kitchen and redefining Modern American cuisine. Because of his commitment to working closely with farmers and transforming the best local ingredients of the season at the peak of their ripeness with his simple, yet expressive cooking style, The New York Times, New York Post, New York Magazine, Eater.com, and others have lauded the chef with rave reviews. 

His passion for food is simple, evocative, and casually refined, from the focal ingredients and seasonal accompaniments to perfectly curated wine pairings that bring each note together. For the inn’s full-service bar, Ryan has also created  th4e acclaimed Chef’s Tasting Menu and the a la carte Inn Menu, offering a more varied, creative take on familiar dishes. Both menus feature locally sourced ingredients, foraged produce, and herbs harvested from the inn grounds and an on-site edible garden.

Originally from Michigan, where he developed a taste for farm-fresh foods, Ryan, the grandson of a butcher and farmer, realized that food was in his DNA. He began his culinary career with a move to Chicago in 2000, where he spent three years honing his skills at the restaurant Grace, The Pump Room, and Fortunado.

In 2014, Ryan was the executive chef at rustic-chic, farm-fresh Blenheim in NYC. Prior to that, he was co-chef and partner at The Crimson Sparrow in Hudson, NY. Formerly, he was the chef/partner at now-closed Le Restaurant, where he earned rave reviews and garnered a Michelin star in less than six months of opening. Previously as chef de cuisine at Savoy, he began to develop his own personal style, while maintaining rigid quality standards.  

Before this, in 2006 Ryan was the sous chef at Cookshop in Chelsea, where he forged long-lasting relationships with farm to table suppliers. He also opened the restaurant Lure FishBar in Soho as a sous chef in 2004; and he worked at RM, a sustainable seafood restaurant in 2003.