Rising Star Chef Ryan Farr of 4505 Meats - Biography
San Francisco, CA
Growing up in San Francisco, Ryan Farr started his culinary career as a dishwasher. Eventually working as a cook, Farr decided to take the next step and attending Peter Kump’s New York Cooking School (now the Institute of Culinary Education). After school, Farr moved back home and started cooking with Melissa Perello at Charles Nob Hill.
When Perello moved to Hotel Palomar’s restaurant Fifth Floor, Farr followed. In his three years cooking at Fifth Floor, he earned the title of executive chef and helped the restaurant win a coveted Michelin star. 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. After leaving Orson, Farr joined local nonprofit CHEFS and began teaching professional kitchen skills to people re-entering society from challenging circumstances. The experience gave him an up-close look at how people source their food and continued to drive his interest in wholesome foods.
Farr founded 4505 Meats in 2009 with his wife Cesalee. The company initially started small, selling chicharrónes to local bars before expanding to farmers markets with a prepared foods menu. Farr also began teaching butchery classes out of a 3,000-square foot warehouse in Hayes Valley and published his first butchery book, Whole Beast Butchery in 2011. The next year the team opened their Mission district meat shop, 4505 Meats, a product of Ryan's experience, voracious appetite, and dedication to great meat products.