Ryan Prewitt
Ryan Prewitt began his culinary career in the farmers markets of San Francisco before working under chefs Robert Cubberly and Alicia Jenish at Le Petite Robert Bistro. He later moved to New Orleans to work alongside Chef Donald Link at Herbsaint, where he quickly rose to Chef de Cuisine before becoming Executive Chef for Link Restaurant Group. Through his work with the Fatback Collective, Ryan traveled extensively to study regional barbecue, open fire cooking in Uruguay, and grilling techniques in Spain, experiences that ultimately inspired the opening of Pêche Seafood Grill. In 2014, Ryan received the James Beard Award for Best Chef: South, the same year Pêche earned the James Beard Award for Best New Restaurant.
