Chef Ryan Haigler of Grand Isle - Biography

New Orleans, LA

January 2016

A son of the South, Ryan Haigler was born and raised in Mount Pleasant, South Carolina. He grew up on the beaches and in the creeks and surrounding waters of the Low Country, fishing shrimping, and crabbing. As with many chefs-to-be, Haigler made his humble entrance into the professional kitchen by way of a fast food gig when he was teenager. Moving on from The Waffle House, he cooked his way through the thriving Charleston restaurant scene over the course of a decade. 

Haigler move to New York City to gain experience in some of the Big Apple’s top kitchens, including Tom Colicchio’s Craft and Jean-Georges Vongerichten’s Spice Market. In 2006, Haigler decided it was time to return to the South. He made the move to New Orleans and hit the ground cooking. He had found an affinity for and honed his skills in charcuterie, and was eventually hired to run the butchery program at Emeril Lagasse’s Delmonico. In 2012, after two years, Haigler took an opportunity to be part of the opening team at Restaurant R’evolution in the French Qaurter. He also joined the inaugural national tour of the Dinner Lab before taking his lifelong passion for coastal cooking to Grand Isle in 2014.