The Man Behind the Food - Executive Chef, Ryan Hunter
By: Chelsea Gray
All of us at PCYC are ecstatic in welcoming the newest member of our team: Executive Chef Ryan Hunter! Ryan studied at Culinary Institute of America in Hyde Park, NY for two and a half years before moving into a Lead Line Cook position at Sherwood Country Club in Westlake Village, CA, where he managed a team of 5, obtained experience in cost control, scheduling and menu design, and expedited several different stations within the kitchen. After just over two years with that title, he moved on to become a Sous Chef at University Village Thousand Oaks. At this location, he managed a team of 30, had complete control of the kitchen, and catered banquets with upwards of 1200 guests! He also managed to control cost, schedule employees, order inventory, and design menus and the kitchen for the utmost quality control. Once his year long stay at the University Village was over, Ryan had a short stay as Kitchen Supervisor at The Counter in Westlake Village, a restaurant in which he helped open from scratch. In this position, he developed corporate restaurant training and teaching, as well as ordering and inventory control and system implementation. After a few months as the Kitchen Supervisor, he moved on down to our local Ventura to be the Executive Chef at The Pierpont Inn. Ryan was able to add more experience to his resume in the fields of ordering and inventory control, menu and special design, and fine dining, banquet, and large wedding design and execution. He also picked up some experience in budget and financial control. With Ryan on board, I can safely say that we have some good food, good times, and great events coming up, while keeping a sharp eye on the club’s new cost savvy budget. Welcome Ryan!
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