Chef Ryan Prewitt of Pêche - Biography

New Orleans, LA

January 2016

Ryan Prewitt is originally from Memphis, Tennessee, but he began his career working at farmers markets in San Francisco. He found his culinary home once he finally arrived in New Orleans, where he has cooked for more than a decade. 

Prewitt cut his teeth working for Alicia Jennish at Robert Cubberly's Le Petite Robert in San Francisco, before relocating to New Orleans in 2005 to work with the chef who would become his mentor,  Donald Link. Beginning at Link Restaurant Group’s Herbsaint and working his way up to chef de cuisine by 2009, Prewitt was eventually named director of culinary operations for the organization.

As a member of The Fatback Collective—a group of Southern chefs, farmers, and other food industry professionals who build community and support local entrepreneurs—Prewitt has worked with some of America’s best barbecue pitmasters, and he had traveled to places such as Uruguay and Spain to observe traditional open-fire cooking.

Influenced by these travels and experiences, Prewitt opened the fifth establishment in the Link Group, Pêche Seafood Grill, in 2014. The menu is a chef-driven expression of the Gulf, punctuated by Prewitt’s own creativity. For his work, the James Beard Foundation named Pêche “Best New Restaurant” and Prewitt “Best Chef, South” in 2014.