Ryan Lowder at Copper Kitchen

Bio

Ryan Lowder recognized his true passion for food when he moved to Portland, Oregon. Without formal culinary training, he apprenticed under French-trained chef Lisa Schroeder of the critically-acclaimed Mother’s Bistro. Inspired by that experience, Ryan decided to enroll at the Culinary Institute of America in New York. While attending the CIA, Ryan landed an externship at Restaurant Jean-Georges, which turned into a full time position. During Ryan’s tenure as Chef de Partie the Michelin guide awarded the restaurant 3 stars—the highest rating offered by the guide. In 2009, after a short tenure as consulting executive chef at Gusto Ristorante in Manhattan’s West Village, Ryan decided to return to his hometown and apply his culinary training to Salt Lake’s rapidly expanding food scene.

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