Chef Ryan McCaskey of Acadia - Biography

Born in Saigon, Vietnam, and raised in the suburbs of Chicago, Ryan McCaskey was the family cook by 14. Having traveled extensively throughout his childhood, he was exposed to many different cultures and flavors, and employs a global approach in his kitchen today.

McCaskey attended the Harper College Culinary Arts program and the School of the Culinary Arts at Kendall College in Evanston, Illinois. During his studies he worked at Greenery in Barrington and Tuttaposto for Chef Tony Mantuano. At 19, he accepted sous chef and pastry chef position at Goose Cove Lodge in Maine, finishing his schooling in the off-season. After graduating, he moved to Wisconsin, for another duel sous chef-pastry chef gig at Black Locust, which was named one of the top three restaurants in the state by the Milwaukee Journal.

Eventually, McCaskey returned to Chicago, working as chef de cuisine at Vivere and then at the Rushmore. When Rushmore closed due to fire, McCaskey went to stage at Trio under Grant Achatz and TRU with Rick Tramonto, as well as at Les Deux Gras, Rhapsody, and Allen’s. When Rushmore reopened, McCaskey took over the kitchen as executive chef. And in 2007, he moved on to helm the team at Courtright’s in Willow Springs, Illinois. In 2010, McCaskey began plans for modern Acadia, fulfilling a lifelong dream of opening his own restaurant in 2012.