Chef Ryan Jaronik of Benchmark Restaurant - Biography
Chef Ryan Jaronik grew up in New Carlisle, Indiana. His first teacher was his grandmother Ann, or "Grandma Ann," who in her 80s, is the family matriarch. He later attended the Cooking & Hospitality Institute of Chicago in 1996 and for the next 10 years he worked his way through many of the windy city’s restaurants including Tru, Gibson’s Steakhouse and Hugo’s Frog Bar & Fish House. In 2001, he learned to fuse Latin flavors with classic European techniques at MAS in Wicker Park. Three years later he moved to the Hotel Monaco as their chef de cuisine, over-seeing daily operations. In 2006 Jaronik made the move to the East Coast heading up the kitchen in Boston restaurant MASA.
After moving to Brooklyn, Jaronik worked as Executive Chef at Monkey Town in Williamsburg, drawing from global influences. Finally he moved to another Brooklyn restaurant, Benchmark as executive chef and partner. Here his dishes take their cue from childhood memories, and focus on pasture-raised animals, locally grown produce, and international influences. He is currently working a meat aging room for the restaurant, where he will dry age beef and cure handcrafted sausages. Jaronik lives in Park Slope with his two girls: his wife, Anita and his black Labrador, Chicago.