Ryan Farr

About Ryan Farr

Ryan Farr is the chef/co-owner of 4505 Meats/Chicharrones and 4505 Burgers & BBQ. Growing up in San Francisco, he started his culinary career as a dishwasher. Eventually working as a cook, he decided to take the next step and attend the Institute of Culinary Education in New York City. After school, he moved back home and started cooking with Melissa Perello at Charles Nob Hill. In 2007, he became opening chef de cuisine at Elizabeth Falkner’s Orson, honing his butchery skills and developing a passion for all things meat.

Accolades

  • Author
    Whole Best Butchery
  • Sausage Making: The Definitive Guide with Recipes
    Known as the Meat Whisperer
  • The Chow 13
    (Chow.com)
  • The Big Eat SF
    7x7 magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in SF
  • Thrillist
    Best Burgers in America (2015)

My Venues

Where I Go Out

Behind the Scenes

Being a part of the Cuesa
"Being a part of the Cuesa Ferry Plaza Farmers Market was a big part of 4505’s early history and success. We owe a lot to the early mornings and fine folks of @cuesa! Join us tomorrow for their 25th Birthday Bash! 🐖 🎈 Ticket link in profile #cuesa25 #pulledpork #4505 #sanfrancisco"
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Meat the Staff| Say hello to
"Meat the Staff| Say hello to Rina, our Director of Operations! Rina was born in Lithuania and lived in Israel till she was 10. The first time she tried Chicharrones was while living in Mexico City (Chicharron de queso!). We think that’s pretty rad. Prior to 4505 she worked in operations at Clif Bar and purchasing at Benefit Cosmetics among other cool stuff. When not working she loves spending time with her kids (they are big fans of the Smokehouse BBQ), and traveling. Go Rina! #team4505 #meatthestaff #rina #4505 #whoruntheworld"
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At My Venues