Born and raised in Burlington, Iowa, Chef Ryan Boughton began cooking at Martini’s Grille at the age of 14. Just five years later, with no formal culinary training, he was offered his first Executive Chef position at Dockside Restaurant in Cedar Rapids, Iowa.
A move to Ohio and then later to Arizona, Chef Ryan enrolled in the Scottsdale Culinary Institute. In Arizona, he met Chef Stefano Mazzi and embarked on a consulting relationship to help open The Blue Fig. Mazzi taught Chef Ryan an important fundamental—that the end result is only as good as the ingredients you start with.
Some time spent at the Roaring Fork was followed by a position at Mark Tarbell’s Barmouche. While working at Barmouche, Chef Ryan observed Tarbell’s food demonstration skills and learned the art of execution while prepping for special dinners.
Chef Ryan then moved to Denver and joined Brian Couley to open The Oven to work for Mark Tarbell.
During an unplanned visit to Galena, Chef Ryan found himself intrigued by the town. He was soon hired as Executive Chef at Oscar Pike’s and has since helped the restaurant and staff transition to One Eleven Main.
During his time away from the kitchen, Chef Ryan enjoys reading, watching movies and spending time with his daughter Madisyn and son Clayton.