February 20-24, 2019 Miami Beach
Benefiting FIU Join Newsletter
Pfeiffer Ryan e1535564752395 400x400 - Pfeiffer, Ryan

Ryan Pfeiffer

CHEF DE CUISINE RYAN PFEIFFER: A Chicago-native, Ryan Pfeiffer balances simplicity of execution with complexity of flavor in a way that is perfectly suited to Blackbird. Pfeiffer began culinary school by happenstance; it wasn’t until an instructor Timothy Bucci crossed Pfeiffer’s path that he inadvertently found his calling. Bucci, a member of the United States Culinary Olympic team, took Pfeiffer under his wing and encouraged him to join the school’s culinary competition team. It was during this time Pfeiffer steadfastly practiced his knife skills and developed a sense of teamwork, eventually becoming Bucci’s apprentice.

... READ MORE

CHEF DE CUISINE RYAN PFEIFFER: A Chicago-native, Ryan Pfeiffer balances simplicity of execution with complexity of flavor in a way that is perfectly suited to Blackbird. Pfeiffer began culinary school by happenstance; it wasn’t until an instructor Timothy Bucci crossed Pfeiffer’s path that he inadvertently found his calling. Bucci, a member of the United States Culinary Olympic team, took Pfeiffer under his wing and encouraged him to join the school’s culinary competition team. It was during this time Pfeiffer steadfastly practiced his knife skills and developed a sense of teamwork, eventually becoming Bucci’s apprentice.

After three years by Bucci’s side, Pfeiffer took a break from tweezers and meticulous plating and headed to California to further pursue a relationship with ingredients. There he spent time exploring the Santa Barbara fine dining scene before moving to the small farming and wine-producing community of Solvang in the Santa Ynez Valley. There, he worked at a trattoria under Chef Leonardo Curti, making fresh pastas early in the morning and manning a wood fire oven at night. Next, Pfeiffer worked at Brothers restaurant under chefs Matt and Jeff Nichols. The brothers’ laidback Californian mindset, coupled with the precision of French culinary training, is a mentality he carries into the kitchen at Blackbird today.

Missing the Midwest, Pfeiffer moved back to Chicago to stage in various Michelin-starred restaurants, before finding a home in Blackbird. Under then chef de cuisine David Posey, Pfeiffer worked his way up from lunch cook to sous chef before being promoted to chef de cuisine in 2015. At Blackbird’s helm, Pfeiffer strives to create harmony between elaborately complex technique and organic free-flowing composition while his creativity and culinary skills continue to earn him recognition, including inclusion in StarChefs’ 2018 “Rising Star” class.

READ LESS