About

Chef Ryan Poli trained in classic French and American cuisine. Chef Poli refined his techniques by working at remarkable restaurants like Thomas Keller’s The French Laundry and Jean Banchet’s Le Francais, Sergi Arola’s La Broche, El Celler de Can Roca and Martin Berasategui in Madrid Spain.

The Chicago native has been at the forefront of the Chicago culinary scene since opening Butter in 2005, which was voted one of the country’s “Best New Restaurants” by Esquire Magazine.

His newest venture, Tavernita, will be a combination of all of Chef Poli’s culinary experience and travel and will feature small plates with Spanish and Latin influence

He’s been honored with; Esquire Magazine’s “Best New Restaurant”, a Michelin Guide Big Gourmand, “Best New Restaurant” by both Travel and Leisure and Chicago Magazine, “Best Dish of 2009” from Food and Wine Magazine, Rising Star Chef “Community Chef Award” from StarChefs Magazine and has been nominated by Food and Wine Magazine for the “Peoples Choice Award for Best New Chef”.

When he’s not in the kitchen, Chef Poli is active in The Pilot Light Project; along with other prominent Chicago chefs to educate youth on healthy eating. He also passionate about; Jiu-jitsu, Bikram Yoga, Boston terriers, Phish, spending time around Chicago and trying to get a grasp on this whole Tweeting and blogging thing.

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