Born and raised in Northern California, Chef Ryan Pollnow attended the School of Culinary Arts at SRJC in Sonoma County. He went on to further his education in Errenteria, Spain at restaurant Mugariz, recognized internationally with two Michelin stars and as one of Pellegrino’s ‘World’s 50 Best Restaurants’. At Mugariz, he learned an appreciation for cuisine driven by vegetables, both cultivated and wild.
Ryan moved to San Francisco in 2006, where he worked as sous chef under Chef Randy Lewis at Mecca, which earned a three-star review from the Chronicle’s Michael Bauer. A move to Jackson Family Winery in Sonoma County allowed Ryan to again discover his love of agriculture, this time at home in the Bay Area. Here, working as sous chef, he was able to deepen his knowledge of the relationship between food and wine, while having a four-acre organic farm at his fingertips.
In 2010, Ryan returned to San Francisco to join Lauren Kiino and the growing Il Cane Rosso group as sous chef. In October of 2011, he embarked on a food tour of Northern Italy, a trip which inspired his current strong commitment to local foods, seasonality and simplicity in his cooking.
Chef Pollnow joined Ne Timeas Restaurant Group as chef de cuisine of Flour + Water in March of 2012. In 2013, he was promoted and named Chef at the company’s Central Kitchen, where he now focuses his talents on refined dishes highlighting the bounty of products Northern California has to offer.
When he’s not perfecting his craft, Ryan can be found enjoying the California outdoors, be it harvesting vegetables from Central Kitchen’s rooftop garden, mountain biking through the woods or enjoying winter on his snowboard.
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