Salamander Hotels & Resorts has appointed William Ryan as the new executive chef at Innisbrook Resort in Tampa Bay. With more than 30 years of experience, Ryan will oversee the resort’s restaurants and bars – including Packard’s Steakhouse and Market Salamander Grille – as well as food and beverage offerings for on-site meetings, catered events and special functions.
“We are thrilled to have Chef Ryan join our team,” said Mike Williams, managing director at Innisbrook, A Salamander Resort. “He is passionate about his role, and we know he will lead our culinary team to further strive for dining and service excellence.”
Born in Ohio and raised in Michigan, Ryan discovered his love for cooking at the age of 16 while working at a local Greek restaurant. Throughout his career, he has served in various positions – from pastry chef to preparing high-volume meals for up to 4,000 guests.
A graduate of the New England Culinary Institute, Ryan started his career as a corporate chef in Vermont. He then made his way into hospitality, serving as executive chef at the Westin Hilton Head Island Resort & Spa, as well as the Westin St. John in the Virgin Islands. Ryan then became executive chef at Ti Kaye Resort & Spa in St. Lucia before spending the last seven years as executive chef at Hawks Cay Resort in the Florida Keys.
Drawing on inspiration from his experience across the United States and the Caribbean, he was named 2019 Chef of the Year by the Florida Restaurant & Lodging Association, and 2018 Taste of the Islands People’s Choice award winner. He has also been awarded several medals from the Culinary Federation, cooked for the past two Presidents of the United States and has contributed to numerous award-winning cookbooks. In his spare time, Ryan enjoys playing golf and fishing on his boat, and spending time with wife, Ghislaine.
For more information on Innisbrook and its dining experiences, please visit www.innisbrookgolfresort.com or follow @Innisbrook on Facebook and Twitter, and @InnisbrookResort on Instagram.