Pastry Chef Ryan Butler of Whitehall - Biography

New York, NY

August 2013

Hailing from Carmel, New York, Ryan Butler started his pastry career with a degree from the Culinary Institute of America. Moving to New York City he worked at Park Avenue Café before stepping into a role at Tocqueville. Butler managed pastry operations at the Gramercy Park Hotel, and then took up the reins as executive pastry chef at Django. Next he moved to Madam Geneva, where he combined Asian flavors with British favorites, before going pure English with his desserts at Mary Queen of Scots. Butler had given demonstrations at the Institute of Culinary Education and the International Culinary Center, as well as at the New York Chocolate Show. He is a contributing writer for Inside F&B and has cooked at the James Beard House on multiple occasions.