Chef Ryan Skeen began his career with Daniel Patterson in 2000, then moved to New York to train under some of the top chefs in the country including: Daniel Boulud, Andrew Caramelini, Rocco Dispirito, Jean Georges, & Daniel Humm at Eleven Madison Park (4 stars by The New York Times & voted number 1 Restaurant in the world), before opening his first restaurant as the Executive Chef at New York City’s Resto. At Resto Skeen cultivated relationships with small farmers in New York, Pennsylvania, and Vermont. Resto was nominated for 10 “best new restaurant” awards by The New York Times and New York magazine.
The New York Times’ Frank Bruni applauded his ability to dabble in many different cuisines; NY Magazine’s Adam Platt praised his finesse with all thing’s meat; the Underground Gourmet applauded his rise to “burger stardom”; and Gael Green called him “Best of the Breed”.
Chef Skeen now resides in Boston, MA and is at the helm of Boston’s famed “The Beehive” kitchen and describes his cooking at the restaurant as a “fresh focus on flavorful, approachable, everyday food with ingredients sourced from local farms.” For more information on The Beehive or, Chef Skeen please visit: beehiveboston.com