From his humble beginnings in San Fransisco’s farmers markets to his time in Uraguay studying open-fire cooking methods, Chef Ryan Prewitt has used travel as his textbook and the world as his inspiration.
Throughout his culinary career, Prewitt had the opportunity to work under a number of world-renowned chefs including Robert Cubberly, Alicia Jenish, and New Orleans’ own Chef Donald Link. Prewitt began his journey with Link in 2005 at Herbsaint. He proved to be a quick study, and by 2009 he was named Chef de Cuisine. Soon after, he was promoted to Executive Chef for the Link Restaurant Group, overseeing culinary operations.
Prewitt is now the Executive Chef and Partner of Peche Seafood and Grill. Inspired by South American, Spanish and the Gulf Coastal cooking methods and flavors, Peche specializes in simply prepared rustic creations cooked on an open hearth.
In 2014, Peche received the James Beard Award for “Best New Restaurant of the South.” That same year Chef Ryan Prewitt won the James Beard Award for “Best Chef of the South.”
Prewitt is a member of Fatback Collective, a group of Southern Chefs who compiled numerous accolades and awards in restaurants across the South.
Outside of the kitchen, Chef Prewitt works diligently tackling issues such as sustainable fishing practices with the Audubon Chef’s Council and the Environmental Defense Fund, as well as actively fundraising No Kid Hungry.
In collaboration with award-winning Chefs Donald Link, Stephen Stryjewski, Rebecca Wilcomb and Director of Operations Heather Lolley, the Link Restaurant Group welcomed its seventh restaurant, Gianna.