![]() ![]() ![]() At the helm of the riverfront eatery's beverage program, he focuses on curating an impressive collection of high-end whiskies and other sought-after spirits, creating inventive yet approachable cocktails and overseeing a diverse selection of locally brewed beers. In 2021, Mish returned to his suburban roots to become bar manager of The Graceful Ordinary, the elevated American restaurant opening late summer in downtown St. From here, he made the move to Chicago where he continued honing his skills behind the bar while working at popular downtown hotspots over the next decade including Texas de Brazil, Zed 451, the Virgin Hotel’s rooftop concept Cerise and the Adamus Lounge within the Silversmith Hotel. Realizing his knack for guest interaction and front-of-house operations, Mish changed his educational path and graduated with an Associate of Applied Science in Hospitality Management in 2011. ![]() After spending several years holding various roles within the hotel’s food and beverage program, he enrolled in culinary classes at College of DuPage to explore his interest in cooking and landed a bartending job at nearby Tanna Farms Golf Club. Hailing from just outside the Chicago metropolitan area in Illinois’ Fox Valley, Ryan Mish got his start in the hospitality industry at age 16 bussing tables at The Herrington Inn & Spa, an upscale boutique hotel in suburban Geneva. ![]()
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