Bacchanal, New Orleans
Born and raised in Philadelphia, Chef Ryan Cantwell received his culinary degree at The California Culinary Academy in December, 2005. Cantwell’s professional kitchen experience extends beyond 20 years honing skills in fish mongering, butchery, wood fire cooking and pasta making. Chef Ryan has held a variety of leadership roles in renowned kitchens all over the world, most recently, Cantwell assisted with the opening of Verdant Restaurant, Tropica Cafe & Eco-Farm in Tulum Mexico. Other international stints include, El Chaflan Restaurant (Madrid Spain), Zuni Café (San Francisco, CA and multiple James Beard Award Winner) and the iconic Chez Panisse (Berkely CA).
Now Chef at Bacchanal Fine Wine and Spirits, Chef Ryan is committed to a farm to table approach when developing fresh menu items. Many dishes feature produce from Bacchanal’s own garden, and most menu items support local farms and businesses. Cantwell’s cooking style celebrates seasonal simplicity and encourages guests to share and savor -- a perfect fit for Bacchanal’s wine soaked, backyard party.