Date & Time

December 18, 2016 | 11am-3pm

We’re pleased to welcome Chef Ryan Jackson, chef and partner from Cremé of the Crop food truck and catering, specializing in farm to table dishes in support of local farms.

Chef Ryan has more than 15 years experience in the restaurant business. He is a professional culinary artist, trained by many critically acclaimed, nationally recognized chefs. Ryan is a graduate of the JJC culinary school in Joliet. Fresh out of JJC he headed to Vong, a Jean-Georges Vongerichten pan-Asian restaurant in Chicago. Vongerichten is best known for his Asian-French fusion. Ryan then moved to Brasserie Jo, a no-holds-barred French brasserie comparable to the finest in Paris, led by Jean Joho, arguably Chicago’s best chef. Ryan worked as a saucier and lead line cook. In a few years Graham Elliot Bowles, chef de cuisine, who had just left Tru, promoted Ryan to sous chef. Later Ryan became Executive Chef at the Hilton Garden Inn in Kankakee before returning to Chicago as a chef at Nellcote–one of the hottest restaurants in the city.