Chef Ryan Hardy

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RYAN HARDY FOUNDER/CEO/CHEF, THE DELICIOUS HOSPITALITY GROUP (NYC) CHARLIE BIRD, PASQUALE JONES, LEGACY RECORDS, ADA’S PLACE, EASY VICTOR CAFÉ, BAR PASQUALE, MIDNIGHT PLUS ONE

Ryan Hardy is the Chef, Founder and CEO of the Delicious Hospitality Group (DHG), focusing on designing thoughtful, approachable and cohesive experiences. The NYC-based group consists of restaurants, a café, cocktail lounge and wine bar. In fall 2020, Hardy launched the refreshed hospitality experience onboard for Jet Blue’s Mint Class, reimagining what can be done well on an aircraft. After a successful and decorated career at the helm of kitchens across the country and as an organic farmer, Ryan moved to NYC and put his creative entrepreneurship and ambition to work by opening his first restaurant - Charlie Bird - in June 2013. Having built his career in fine-dining establishments and hotels, he pivoted with Charlie Bird and combined his passion for the highest quality food, wine, and service into a more approachable environment, creating a new type of dining experience and appealing to a new generation of diners. Charlie Bird's Italian-inspired menu showcases Ryan’s inventive culinary style balancing flavors and textures; it became an instant classic receiving wide acclaim including Restaurant of the Year by Eater and The Infatuation. Shortly thereafter, Ryan expanded this idea and opened Pasquale Jones. The Pasquale Jones experience features wood-fired food in a beautiful, comfortable space while maintaining the team’s high level of hospitality standards. Pasquale Jones rounded out its opening year as a media favorite, winning accolades from The New York Times’ Pete Wells, who named the Clam Pizza one of the “Top 10 Dishes of 2016”. In 2018, Ryan opened a multi-experience venture in the Hudson Yards neighborhood, including Legacy Records restaurant, Ada’s Place wine and cocktail bar, and Easy Victor Café with a full-scale bakery. Continuously inspired by Italy and building on the success of Pasquale Jones, Ryan opened Bar Pasquale next door in July 2022, a love letter to the beautiful, rustic islands of Sicily. Prior to living in NYC, Ryan worked in some of the most acclaimed professional kitchens – from Rubicon Restaurant in San Francisco to the Coyote Café in Santa Fe, Rustique Bistro, and ultimately, The Little Nell Hotel in Aspen. In his roles across the country, Ryan was named a Rising Star by the James Beard Foundation, a Top Chef by Esquire Magazine, a finalist four times for ‘Best Chef, Southwest’ by the James Beard Foundation, and one of the ‘Most Sustainable Chefs in America’ by Slowfood. As the CEO of DHG, Ryan’s role is constantly evolving, however, his dedication to creating memorable hospitality experiences for guests remains the same. In addition to his work in the kitchens, Ryan is integral in designing spaces, curating experiences, and leading the team