MEET THE STAFF
Our chefs are as carefully selected as our ingredients, each with a unique passion for food and a kindred connection to our community.
Peter Ryan, Owner/ Executive Chef
Born and raised in the restaurant’s namesake, Chef Pete “pounded pans” on the East and West coasts for more than a dozen years. He’s been in Denver since 1999, when he joined the faculty at Cook Street School of Culinary Arts, working closely under the tutelage of Chef Michael Comstedt, CEC, CCE. Chef Pete’s modern yet casual approach to classical French dishes has garnered the attention of his contemporaries. He earned a nomination for Rising Chef of the Year from Denver Magazine during his time as Chef at Z Cuisine, and has helped train some of Denver’s best cooks and culinary entrepreneurs as the Executive Chef Instructor at Cook Street School of Culinary Arts. There, Chef Pete helped shape the ever-changing face of culinary design, implementation and enhancement in kitchens throughout Denver. He credits his many adventures abroad for enhancing his appreciation and knowledge of regional food cookery and culinary arts.
Certifications: Chef de Cuisine, The American Culinary Federation; Certified Sommelier and Certified Chef of Wine Arts, International Wine Guild; International Sommelier Guild, Levels I and II; Foundations of Meat Fabrication, Rocky Mountain Institute of Meat.
Charles MacDonald, Executive Chef
A Colorado native, Chef Charles MacDonald received his culinary education at Keystone Culinary Institute, where he graduated as Colorado’s student culinarian of the year for 2007. But it was his experience working at the Michelin two-star restaurant, Cyrus, in Northern California that opened his eyes to the highest levels of food execution and ingredient selection. Upon returning to Denver, his experience working with Chef Patrick Dupay at Z Cuisine only intensified his passion for food and his respect for artisan producers and local farmers. It was also at Z Cuisine that Charles was first introduced to Chef Pete and the two of them began crafting some of Denver's best French cuisine. Formerly a Sous Chef at Omni Interlocken Resort in Broomfield, Chef Charles’ approach to cooking is first and foremost traditional, but with contemporary presentations and techniques.
Certifications: Certified Culinarian, The American Culinary Federation; Level I Wine Fundamentals, International Sommelier Guild.
Adam Knickerbocker, General Manager, Sommelier
It was gravy, yes gravy, that ignited Adam’s passion for food and dining at a very young age. When he tasted the intense concentration of flavors in the thick, unctuous, salty gravy, it was then that he knew his future would be driven by the sensory experiences that the world of food had to offer. A Denver native, Adam’s hospitality education reflects a trifecta of culinary arts, wine, and restaurant management. After focusing his academic studies on Restaurant Management, Adam moved to London, where he served as head waiter at the exclusive Royal Over Seas League. Under the tutelage of Maitre d’ Neil French and Sommelier Francois Closette, he became passionate about wine and completed two levels of formal enology training. In Denver, he has held posts as Sommelier and Bar Manager at The Palm downtown and Ocean Restaurant in Cherry Creek, Fine Wine Sales Rep. at Republic National Distributing Company, and most recently, Dining Room Manager at Denver Country Club.
Certifications: International Sommelier Guild Level 1 and 2, Court of Master Sommelier Level 1, Graduate of Food and Wine Career Program from Cook Street School of Culinary Arts