Ryan McCaskey Biography

Ryan McCaskey had a love for cooking early in life. McCaskey started experimenting, and by age 14, he was the family cook. McCaskey was exposed to a wide range of cultures and tastes and still uses a multicultural cooking style today. McCaskey had the foresight to master both the savory and the sweet stations because he recognized that these abilities would be helpful when he eventually controlled his restaurant. At 19, he agreed to work at Goose Cove Lodge in Maine, which The New York Times praised as having some of the state's top restaurants, as a sous chef and pastry chef. McCaskey relocated to Wisconsin after being hired as the Black Locust's Chef de Cuisine and Pastry Chef (Fish Creek). While I was in charge, the Milwaukee Journal ranked the restaurant one of the top three in the state. Ryan then decided to travel back to Chicago, where he worked as chef de cuisine at Vivere before moving on to the renowned Rushmore, where he returned to his modern American roots.

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