The executive chef of The Country Club, Pepper Pike, Ohio, won the American Culinary Federation’s competition after beating out four other chefs with a dish of pan-roasted arctic char and quinoa ravioli.
After stiff competition with four other chefs, Chef Scott Ryan, CEC, Executive Chef of The Country Club, Pepper Pike, Ohio, won the title of Northeast Region Chef of the Year.
The competition was hosted by the American Culinary Federation (ACF) and held in Niagara Falls, N.Y., April 28-30.
Ryan’s dish of pan-roasted arctic char, quinoa ravioli, pea silk, glazed carrots and a citrus-fennel slaw brought on the accolades.
“It is truly an honor to be chosen as Chef of the Year to represent the Northeast Region at ACF nationals,” said Ryan. “It has been an amazing experience to compete with such great chefs and meet so many new colleagues. I can’t thank my members and my culinary, service and management teams enough for all of the support they have given me.”
The next step for Ryan is to compete for the American Culinary Federation’s National Chef of the Year title in Orlando, Fla., in July.