Patrick Ryan

Patrick Ryan lives to innovate. “I’ve never been good at the grind, having one task and doing it everyday. I like to constantly keep inventing and creating.” A Kansas City native, Patrick’s creative spark found a home in the kitchen. He began working in kitchens at an early age, at cozy mom and pop joints helmed by Mexican cooks. It’s here where he first began to learn about Mexican culture, a love affair he would carry with him for the rest of his life. His love for Mexican food inspired him to get his culinary degree from Le Cordon Bleu in Portland, Oregon, leading him to apprentice with the legendary chef Rick Bayless at Frontera Grill and Topolobampo in Chicago.

He returned to his hometown in 2010 to open the first iteration of Port Fonda, a small restaurant housed inside an air trailer that specialized in serving up regional Mexican fare with a Midwestern twist. You won’t find your standard burritos on the menu here, though you’re likely to be dazzled by the creative ways Patrick brings Mexican street food and Midwestern farm food together in perfect harmony. Port Fonda became a brick and mortar in 2012, ushering in a culinary renaissance within Kansas City that would later earn Patrick a James Beard nomination for Best Chef Midwest for the past 3 years running. He was also nominated for a Food & Wine’s “The People’s Best New Chef” award in 2013 as well as Food & Wine’s The People’s Best New Chef in 2014, and is working on his launching his next restaurant as we speak.

WHY WE LOVE PATRICK:

Patrick is honest, humble and down to earth. He’s a team player with a deep respect for his city and staff, even going as far as to thank them for his James Beard nomination. “More than anything, [this nomination] is a reflection of the entire staff who work so hard day in and day out to be the best we can be,” Ryan says. Ryan is a believer in community, in authenticity and staying true to yourself. He’s also credited with bringing the Midwest avocado fried tacos, which gives him major brownie points in our book. 

“My target market was myself. When you do that, it’s a much more honest and true approach, rather than trying to pull off a concept.” - Patrick