Chef Ryan Burns
Ryan grew up in Michigan, surrounded by his multi-cultural family, an environment that fueled a curiosity for discovering global flavors that have been the driving force in his culinary obsession.
During high school, he took a summer job at a local caterer to gain experience in the kitchen, which naturally led to a lifelong love for food. Over the course of his early career, Ryan worked for highly regarded chefs in the Detroit area, broadening his culinary foundation. Venturing to Chicago in 2012, Ryan was accepted as a cook at Alinea – a restaurant that, during his tenure, was on the World’s 50 Best list and maintained 3 Michelin stars. Upon his time in Chicago, his talent and work ethic, opened an opportunity at Oriole, garnering 2 Michelin stars.
After leaving Chicago, Ryan founded BRN&FLVR with a goal of crafting one-of-a-kind experiences centered around food. He is dedicated to creating unique and memorable experiences through food. His commitment to discovery, testing and tasting new ideas, with an approach to expand traditions, are deeply rooted in his innate nature to find something new to offer.
His leadership role has resulted in Best New Restaurant awards, and The Chicago Tribune has given him a 3 star rating.