Chef Charlie Palmer Names New Executive Chef At Charlie Palmer Steak New York

Chef Charlie Palmer Names New Executive Chef At Charlie Palmer Steak New York
Chef Ryan Lory takes the reins at the popular Manhattan steakhouse.

April 1, 2016—With the arrival of the spring season, Chef Charlie Palmer announces a new Executive Chef at his eponymous New York City steakhouse.  Chef Ryan Lory, an integral part of the restaurant’s opening team as Palmer’s sous chef, has risen to top rank on East 54th Street.  He offers a meticulous mastery of the art of steak paired with an artistic culinary vision for modern steakhouse. 

Lory’s credits include a degree in the Art of Cooking from the Art Institute of Southern California, a term at Newport Beach’s Big Canyon Country Club, a 2016 appearance on the Food Network’s Chopped, as well as the opening of his own restaurant Bistro Rylo in Oakhurst, New Jersey.  In 2014, Lory moved to New York City to assist Palmer with the opening of the renowned chef’s first ever Manhattan steakhouse.  As sous chef, Ryan oversaw the daily specials and the weekend greenmarket tasting menus.  When the time came late last month, it was an easy decision for Palmer to name Lory the restaurant’s Executive Chef.

Ryan’s one of those chefs with a natural raw talent,” says Chef Charlie Palmer.  “Couple that with his insane drive to succeed and you’ve got the potential for a real powerhouse chef.  He’s one to watch.”  Palmer has long been known for developing some of the world’s best talents.  His protégé roster includes Michael Mina, both Voltaggio brothers, Bryan and Michael, recent Top Chef runner-up, Amar Santana, Philippe Rispoli, Vincent Poussel, Marcus Ware, Dante Bocuzzi, and the late Gerry Hayden, to name a few.  With Lory at the helm of Charlie Palmer Steak, Palmer anticipates a truly elevated steak experience.

Chef Lory was quick to enhance Charlie Palmer Steak’s menus, introducing early spring ingredients and launching both a catch and a crudo of the day, which will allow him the opportunity to experiment with some of the freshest fish coming into market. A recent example of Lory’s daily catch was a Chorizo Encrusted Icelandic Cod with Cannellini Beans, Avocado Mousse, and Madeira Reduction.  For those looking for the ultimate steakhouse experience, Ryan has added a 10-ounce Wagyu Ribeye from Snake River Farms and Seared Hudson Valley Foie Gras with French Toast, Pickled Green Strawberries and Strawberry & Rhubarb Jam.  He plans to offset some of those rich steakhouse items with delicate seasonal ingredients from his daily greenmarket and fish market finds, like his Spring Salad with Avocado, Green Asparagus and Pickled Broccoli Stems and a simply grilled Spanish Octopus with Chorizo, Papas Bravas and Black Garlic.  The restaurant also offers a $29 three-course prix fixe lunch Monday – Friday and Lory has plans to update that menu twice monthly.  In addition, he offers his five course market-driven Chef’s Tasting Menu for $95 upon request nightly.  Follow Ryan and his menu items on Instagram @chefrylo88.

View full menus here.  Charlie Palmer Steak is open Monday through Friday for lunch and Monday through Saturday for dinner.

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About Charlie Palmer Steak New York

Rooted in the pursuit of the best quality ingredients and straightforward approach in the kitchen, Charlie Palmer Steak turns out perfectly prepared steaks, chops, and modern seafood dishes. Chef Palmer and Executive Chef Ryan Lory strive to find and support as many small, artisan producers as possible, like the family-owned Snake River Farms that delivers the restaurant’s stunningly tender American Wagyu. With steak options ranging from steakhouse staples like the Bone-In NY Strip and Porterhouse to neo-traditional offerings like the Terres Major, Palmer and team juxtapose the classic with the new throughout their extensive menus.  Learn more on the restaurant’s website.

Charlie Palmer Steak
5 East 54th Street, New York, NY 10022
646.559.8440
@CPSteakNY

Contact 

Christa Weaving
cweaving@charliepalmer.com
212.755.7050 x21