Monnie Burke’s is excited to announce the appointment of new Executive Chef, Ryan Burns. Chef Ryan brings experience from some of Chicago’s most esteemed kitchens, including Alinea, Oriole and The Blanchard.
As a Detroit native, Ryan was exposed to diverse cultural cuisines in pockets of the city, from Middle Eastern to Asian and Eastern European. He found his love for cooking early, preparing meals for friends and family at a young age. After high school, Ryan started working for some of Detroit’s top-rated chefs. He also cooked in Vermont, where he learned the beauty and flavors that come with highly seasonal, locally farmed produce, whole animals, artisan cheeses and foraged plants and mushrooms.
In 2014, Ryan moved to Chicago to gain experience in the highly acclaimed Michelin kitchens of Alinea and Oriole. He then helped open Lincoln Park’s The Blanchard, which was awarded ‘Best New Restaurant’ at the Jean Banchet awards for its brasserie-inspired French cuisine. Two years later, he took over as Executive Chef, receiving the honor of a three-star rating from the Chicago Tribune in 2018.
As Executive Chef, Ryan brings his past experiences, creativity and love for seasonal ingredients to the Monnie Burke's kitchen.