This week’s guest is Chef Ryan Peters. A former restaurant owner and now the current sous chef at Fish nor Fowl located in Pittsburgh, Pennsylvania. Born and raised in Reading, Pennsylvania Ryan has always had a passion for the culinary arts. After graduating from culinary school he moved to Florida to begin his career. After short stints in both Florida and Pittsburgh working under chefs such as Chef Kevin Sousa at the Former Salt of the Earth in Pittsburgh. Ryan opened his own restaurant inside of a Pittsburgh food hall. Ryan has also stodged at some of the best restaurants around the country to include one month at the famed French Laundry in Yountville, California. Despite all of those amazing learning experiences Ryan believes that opening a restaurant was one of the best he had because it taught him how to run a business and see the big picture.
In this episode, we talk about Ryan’s journey to culinary school and his experience working in some of the world’s finest kitchens to restaurant owner, an inexpensive and accessible way to elevate your dishes, and how a home cook can approach the cooking process to make their meals as great as those of a professional chef.
You can find Chef Ryan on Instagram. He is currently the sous chef at the restaurant, Fish nor Fowl, which can be found via their website or on Instagram. Ryan’s culinary journey has led him through The James Beard Society, The French Laundry. He also competed to represent Team USA for the Bocuse d’Or.
Come Visit BFF with the Chef:
Finally, you can find the transcript here