Ryan Crawford, Executive Chef, backhouse
Some people are born to do what they do, that is true of Chef Ryan Crawford.
Ryan has been involved in the kitchen his entire life. He studied at the noted Stratford Chefs School (Class of 1999) and then became an instructor there for four years. He has travelled extensively, staging at The French Laundry and Terra Grill in Napa Valley; l’Orangerie, Lucques and Patina in Los Angeles, and Jardinière in San Francisco. Closer to home, he has worked with Michael Stadtländer and Jamie Kennedy.
Ryan solidified his place in the Canadian culinary scene as Executive Chef of the Stone Road Grille in Niagara on the Lake. It was during this time that he and his good friend Paul Harber of Ravine Vineyard Winery began farming together. Ryan and Paul brought The Happy Pig Farm to Niagara.
Ryan later went on to make his own wine – The Crawford Wine Project. This wine is featured in restaurants across Ontario, and even off the coast of Newfoundland at the Fogo Island Inn.