Enjoy a relaxing evening dining, sipping and learning from Chef Bob Ryan of St. Cecilia in the Edible Garden Outdoor Kitchen.
Bob Ryan is executive chef at St. Cecilia in Atlanta, returning to his southern roots after a decade spent honing his craft in Michelin-starred kitchens in New York City and California.
“It was an accident,” Bob says when asked how he got into the restaurant world. After his post-high school plans fell through following graduation, he enrolled in the Art Institute of Atlanta, where – because he had some previous experience in restaurants – he chose to earn an Associate’s Degree in Culinary Arts. During school, he grew to love being in the kitchen and his formal education served as a jumping off point for his career, which started in Atlanta as sous chef at Holeman and Finch. Later, he worked a year-long stint as tournant chef at Holeman & Finch’s sister restaurant, the iconic, now-shuttered fine dining restaurant Restaurant Eugene.
Bob Ryan, St. Cecilia
In 2012, Bob moved to NYC to take a sous chef, research and development position with Michelin-starred restaurant Atera, where he worked for two years. In 2014, he accepted a new sous chef role at Thomas Keller’s renowned (and three Michelin-starred) Per Se, where he spent four years and would go on to manage a team of 22 chefs and lead the kitchen. In 2018, after six years in New York, Bob moved to Yountville, California to work as sous chef at Keller’s acclaimed restaurant The French Laundry. He spent three years at The French Laundry, cementing his decade of expertise in some of the country’s most iconic dining destinations, before returning to Atlanta in 2022 to join Ford Fry and the Rocket Farm Restaurants team as executive chef of St. Cecilia.
Bob is passionate about change and loves to evolve and try new things as a chef – whether it’s a dish, a technique, his own expertise, or how a team organizes. The same goes for his signature dishes; he’s currently excited about Gnocco Fritto but always loves tinkering with well-executed classics like braised lamb neck with bouillon or a roasted chicken breast stuffed with truffles and served with jus.
Bob also enjoys trying new things outside of the kitchen and has an impressive roster of hobbies: he is an avid woodworker and loves making both furniture and kitchen knives. He’s also into computer-aided design, leather working, and playing the guitar and drums. Above all, he’s a family man and loves spending time with his wife and two young sons.
Schedule: Tuesday, Sept. 12, 6:30 – 8:30 p.m.
Fee: $135 per dinner; $750 for six dinners
Registration: Call 404-876-5859 ext 2559