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Ryan Hacker

Ryan Hacker

Professional Chef

Restaurants / Food Service

New Orleans, City of New Orleans, Orleans

Social

Services offered

Award-winning hospitality professional with over a decade of leadership in renowned restaurant kitchens. Known for a team-first, hands-on approach that drives consistency, creativity, and excellence. Experienced in kitchen operations, menu development, and mentoring talent. Seeking new opportunities where innovation, collaboration, and high standards are valued.

Line cook
Executive chef
Menu development
Sous chef
Kitchen operations
Approximate rate: USD$ 75 per hour

Experience

Work Experience

▪ [ 9/2014 – 2/2025] Brennan’s Restaurant ​​New Orleans, LAo Executive Chef▪ 2024: Louisiana Cookin’ Magazine Chef to Watch

▪ 2023: New York Times Best Restaurants in New Orleans List

▪ 2023; James Beard Foundation Award Semi-finalist, Outstanding Restaurant

▪ 2022: New York Times Top 50 Restaurant List

▪ 2022: Received Starchefs.com Rising Star Award

▪ 2022: James Beard Foundation Award Finalist, Outstanding Restaurant

▪ 2021, 2022, 2023: Wine Spectator Grand Award

▪ 2019: Promoted to Executive Chef

▪ 2016-2022: AAA Four Diamond Restaurant

▪ 2016: Promoted to Executive Sous Chef

▪ Hired as Sous Chef

▪ Manage staff of 50 cooks, 20 utility workers, & 5 sous chefs

▪ Oversee daily operations, staffing, and menu development at a 14 million/yr. property

▪ Capable of executing multi-course service for up to 1200ppl and private dining events

▪ Helped reinvent a classic New Orleans restaurant

▪ Assisted Executive Chef Slade Rushing in becoming a finalist for James Beard Best Chef South 5x

▪ [ 2/2011 – 3/2014] Osteria Il Sogno ​​​San Antonio, TXo Executive Sous Chef  

▪ 2012: Promoted to Executive Sous Chef

▪ 2011: Promoted to Sous Chef

▪ Hired as Line Cook

▪ Implemented Whole Animal Butchery Program

▪ Managed staff of 15 cooks and 5 porters

▪ Oversaw menu development, staffing, purchasing, and all other day to day tasks

• [ 2/2011 – 5/2011] Lüke ​​​​​San Antonio, TX

o Cook; Butcher

• [ 12/2009 – 12/2010] Abacus Restaurant​​​Dallas, TX

o Cook• [ 12/2008 – 5/2009] Hamersley’s Bistro​​​Boston, MAo Intern

Education

▪ [6/2008 – 3/2012] New England Culinary Institute​​ Montpelier, VT Associates of Science in Culinary Arts [2010]

Bachelor of Arts in Food and Beverage Business Management [2018]

▪ [8/2002 – 5/2005] Texas Tech University ​​​Lubbock, TX

o Business Administration



 

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