New Executive Chef Ryan Brosseau (@brosseauryan) aims to bring his passion and flair for preservation, pickling, whole-animal butchery, and locally grown produce to a refreshed and accessible menu.
Brosseau pays homage to local farmers’ quality ingredients with meticulous attention to detail, crafting innovative and satisfying flavors.
“I invest a lot of time in building individual relationships with local farmers. The product from these farms are truly labors of love, and provide for some remarkably vibrant flavors you just can’t get when you buy from large conglomerates.
My goal with the menu is to continue exploring flavor and the connection to memories. I like to create food that leaves a lasting impression.”
Originally from Merlin, Ontario, an hour east of Detroit, Brosseau moved to Chicago in 2010 to pursue cooking and devoted time to working in the kitchens of Perennial Virant, Found, Table, Donkey and Stick.
He also served as opening executive chef for Le Sud, earning numerous accolades and recognition during this tenure, including multiple star ratings from Chicago Tribune, Time Out Chicago, and Fooditor 99 Chicago Guide 2019.
At Wood, Brousseau is building a hand picked culinary team including Sous Chef Jeff Danaher and Pastry Chef & Boystown resident Sinead Wainwright.
“In 2010 I moved to Chicago to find work and finish culinary school fully intending to move back sooner than later – nearly ten years on, I’m still here with no intention of leaving! The overall culture of Chicago reminds me of home so much, it’s like I never left. I’ve found some career success and made some great friends, so I now embrace Chicago fully as my permanent home. I’m very glad to have landed in Boystown and Wood. I think the space is beautiful and there is incredible potential.”
When he is not in the kitchen, Ryan enjoys spending time with his three boys, watching superhero movies, and collecting vintage Transformers.
Explore Woods’ Dinner Cocktail & Brunch Menus or make a reservation at http://woodchicago.com/