I am pleased to present Ryan Arnold, our Executive Chef. Ryan comes to us from his previous position as the Executive Sous Chef at the University Club on the campus of the University of Missouri where he has worked for the past five years. There he managed production and execution in the banquet, catering and a la carte kitchen day to day while leading and developing 20 cooks and 4 sous chefs. Before settling in central Missouri, Ryan forged his knowledge and passion for cuisine by working in landmark restaurants like The Brasserie in New York and The Southern Yacht Club in New Orleans.
Ryan will focus on utilizing only the freshest local products to ensure quality and consistency each time you visit. His style is simple: use the best product you can find and honor that product through simplicity in preparation and presentation. In addition to providing an unparalleled experience to our members and their guests, he will also focus on mentoring and developing our existing culinary staff. Our chef's garden has doubled in size in preparation for this year and Ryan can't wait to start harvesting fresh products to use on your plate daily. It also fits greatly that his favorite event to execute is wine dinners!
Raised in St. Louis, Missouri, Ryan and his wife Robin have two sons, Lane (8) and Evan (5). They reside in Ashland and enjoy the relaxed atmosphere that central Missouri provides. In his spare time Ryan likes to work in his garden, build cedar strip canoes by hand and spend time with his family.