Daisy Ryan

Chef Daisy Ryan’s culinary philosophy is deeply rooted in authenticity, community, and a thoughtful, holistic approach to sustenance. Eschewing the ephemeral trends of "Instagram restaurants," Ryan and her husband, Greg, strive to create dining experiences that are imbued with personal history and a genuine sense of place, fostering a "Cheers"-like atmosphere where guests feel known and valued. Their move from high-pressure New York City kitchens to California’s Central Coast was a deliberate choice to build restaurants where they truly wanted to live and work, emphasizing long-term connection over fleeting impressions. At the core of her ethos is a profound commitment to sustainability, viewed not as a buzzword but as a continuous "frame of mind." Ryan champions a process of constant questioning: examining how and why every decision is made, from ingredient sourcing to the broader impact on the personal and global environment. This translates into a micro and macro awareness, where daily, conscious, and thoughtful actions within the restaurant contribute to larger goals of planetary health and community well-being. This awareness has only grown over time, fostering a belief that even individual actions, when multiplied, can drive significant change in food systems. Ryan’s vision extends beyond the plate to address societal needs. The "Feed the Valley" initiative, launched during the pandemic, exemplifies her commitment to fighting food insecurity in the Santa Ynez Valley. By providing meals to vulnerable communities and simultaneously supporting local restaurants, she creates a symbiotic system that nourishes both people and local economies. This overarching philosophy of consideration and empathy for the world beyond immediate needs defines her approach, inspiring her to seek out responsible alternatives and foster a kinder, greener future. Chef Daisy Ryan's technical mastery and artistic approach are defined by a "Franch" style, blending the refined yet approachable characteristics of casual French bistros with a distinct Californian sensibility. Having honed her skills in esteemed kitchens like Thomas Keller's Per Se, Gramercy Tavern, and Chef's Fare, Ryan brings a foundation of classical technique to her craft. Her style is characterized by crave-worthy, wine-friendly dishes that deliver exceptional flavor and comfort. Her legendary signature dishes at Bell's include the "now-iconic egg salad sandwich" featuring a thick, sweet tomato jam, and the prix fixe dinner starter of a "creme fraiche crepe cake topped with Santa Barbara uni." Other notable creations from Bell's include silky chicken liver mousse and steak au poivre, showcasing her ability to elevate bistro staples. She also champions dishes like escargots and sardines, demonstrating a reverence for classic European flavors reimagined for the Central Coast palate. In her kitchen, precision in execution is paramount, with a particular focus on achieving perfect textures and crusts. She specifically uses carbon steel pans to cook fish and steaks, leveraging their superior heat conduction to create "proper crust and crispy skin." Ryan values sturdy, reliable kitchen tools, understanding that the right equipment is crucial for translating her culinary vision into delectable results. Her plating reflects this refined yet approachable aesthetic, ensuring that each dish is as inviting as it is technically accomplished.

Career

• Chef at Gramercy Tavern, New York City
• Chef at Brooklyn Fare, New York City
• Chef at Per Se, New York City
• Founder & Executive Chef at Bell's, Los Alamos, CA