Executive Chef, Dear Margaret; Chicago, IL

Ryan Brosseau is executive chef at Dear Margaret. Ryan brings a passion for preservation and pickling, whole-animal butchery, and bread baking to Dear Margaret. His menu pays homage to his French-Canadian mémé (grandmother) Margaret, with a nod to the farmers and purveyors from whom he sources high-quality local ingredients. A self-professed “old-fashioned cooking dude” who believes food culture is crucial to understanding who we are, he is dedicated to the details that elevate familiar flavors to accessibly innovative, inherently satisfying, and nourishing. Originally from Canada—he grew up in Merlin, Ontario, an hour east of Detroit—Ryan moved to Chicago in 2010 to pursue cooking and devoted time to working in the kitchens of Perennial Virant, Found, and Table, Donkey and Stick. He served as opening executive chef for Le Sud, earning city-wide accolades and recognition. Ryan opened Dear Margaret with owner Lacey Irby in Chicago's Lakeview neighborhood in January 2021. (Chicago, IL) @dearmargaretchi; @bean_there_doughnut_that