Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for chefs Robert Cubberly and Alicia Jenish at Petite Robert, he moved to New Orleans to work with Chef Donald Link at Herbsaint. Ryan proved to be a quick study under Link’s tutelage and became Chef de Cuisine in 2009. He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company. As a member of the Fatback Collective, a group of Southern chefs who have compiled numerous accolades and awards in restaurants across the South, Ryan has learned new traditions and techniques from many talented BBQ pitmasters and has traveled to Uruguay to study traditional open-fire cooking. These experiences, along with a trip to observe grilling techniques in Spain, culminated in the opening of Pêche Seafood Grill in 2013.
Ryan received the James Beard Foundation Award for Best Chef: South in May 2014; additionally, Pêche earned the James Beard Award for Best New Restaurant that year as well. Peche has been on the Times Picayune Top Ten restaurant list ever year it has been eligible and was voted “Concept of the Year” by New Orleans Magazine and a “Top 50” restaurant by Bon Appetite Magazine.
Ryan maintains an active presence in the greater seafood industry, working with organizations such as the Audubon Chef’s Council and the Environmental Defense Fund to promote sustainable fishing practices. Additionally, Ryan actively fundraises for No Kid Hungry, as well as numerous art and child focused organizations.
In 2019 award-winning Chefs Donald Link, Stephen Stryjewski, Ryan Prewitt, Rebecca Wilcomb and Director of Operations Heather Lolley celebrated the opening of Gianna. Located at the corner of Magazine and Girod Streets in the New Orleans Warehouse District, Gianna offers rustic Italian cuisine rooted in Louisiana tradition and technique.