Ryan Caldwell

Background

About Ryan Caldwell

Originally from Georgia, Chef Ryan Caldwell honed his culinary talents across the country before settling at Malibu Beach Inn’s CBC Restaurant (Carbon Beach Club, named for the strip of Malibu beach the restaurant is located on). Caldwell attended Le Cordon Bleu culinary school in Atlanta, and completed his post-graduate internship at Vail Casade Resort in Colorado. From there, Caldwell joined the team at The Nines Hotel in downtown Portland, and later became sous chef at Smallwares under Chef Johanna Ware. A few years later, he made the move to the East Coast to the Michelin-starred fine dining restaurant, Picholine, under executive chef Terrance Brennen. In 2014, Caldwell was recruited by Silkstone Hospitality and opened The East Pole Kitchen + Bar, sister restaurant to The Fat Radish, an early pioneer of farm to table cuisine. He went on to become executive chef at The Fat Radish and oversaw Leadbelly Bar, along with Silkstone catering for events.Years later, the Martignetti Brothers of Broome Street Hospitality would approach Caldwell to open several restaurants within the group. Caldwell opened The East Fields in Yorkville and Cafe Americano (now East Pole Fish Bar), and then grew to his role of Corporate Chef where he oversaw some the brand’s restaurants. Caldwell transitioned back to the West Coast in late 2017, where he started at Malibu Beach Inn’s CBC Restaurant and currently serves as its Executive Chef.