Chef Ryan Hardy of Charlie Bird - Biography

New York, NY

August 2014

Ryan Hardy got his start at the famed Rubicon Restaurant, owned and operated by Drew Nieporent, Robert DeNiro, and the Myriad Restaurant Group in San Francisco. A 25-year-old Hardy went on to take the reins at Rustique Bistro in Aspen, Colorado, and nine months later, it made Esquire’s “Best New Restaurants” list. He then moved to Santa Fe’s Coyote Café, working with Chef Mark Miller.

Hardy returned to the Myriad Group for a stint at the Coach House Restaurant on Martha’s Vineyard, where he was named “Best New Chef New England” in 2005 by Yankee Magazine. During his time there, Hardy founded New England’s second Slow Food chapter, promoting the island’s farmers and fishermen. By the end of 2005, Hardy arrived in Aspen and it’s famed Little Nell, where he started 34-acre Rendezvous Organic Farm, spawning a new market for locally grown pork, lamb, goat, chicken, cheese, charcuterie, and heirloom Italian produce.

For his work at Little Nell, Hardy was nominated four times for James Beard’s “Best Chef, Southwest.” In 2013, he moved to New York and opened Charlie Bird in partnership with Sommelier Robert Bohr. In New York City’s Soho neighborhood, Charlie Bird’s Italian-inspired menu showcases Hardy’s funky and inventive culinary style and passion for product and service.