Step Up’s Chef Chat, posted each week leading up to Shine & Dine, features discussions with Chicago’s top chefs who will be offering exclusive tastings at the August 7 culinary event benefiting Step Up’s programs that ignite girls to fulfill their potential. Today’s edition highlights RL’s Ryan Pitts and JIMMY’s Michael Mason.
RL’s Ryan Pitts
You’re starving — what’s the first thing you reach for? An avocado with a sprinkle of salt.
What’s your signature dish? Scallops.
When you’re not in the restaurant, what’s your recipe for relaxing? Watching the game.
I think the next big food trend will be…Vegan fast food.
My first job was…Baskin Robbins.
When I was 15…I think the only thing I could cook was toast.
My mentor is…My first chef, Salim Safsaf, from Algeria.
Something that inspires me is…My wife and kids.
Executive Chef Ryan Pitts, RL Restaurant, believes the secret to great food is the combination of great ingredients, sound technique and an unwavering dedication to customer service and satisfaction. He brings this honest, straightforward approach into the kitchen to refine classic American cuisine and renew the respect that diners have for these traditional dishes.
His philosophy is a result of his nearly two decades spent in the culinary industry. After graduating from the School of Culinary Arts at Kendall College, he worked under Chef Bruce Sherman at the acclaimed North Pond Café, where he learned the importance of selecting local, seasonal ingredients. At Bistro Zinc, he developed an appreciation for the comfort of the bistro-style dining experience, where the food was simple and the atmosphere welcoming. In 2002, Ryan began working at RL Restaurant.
Today, RL is nationally regarded for its simple, classic dishes and the overall experience it creates for its diners. Forbes magazine has recognized RL as one of the “Top 10 Restaurants Across the Country for a Power Lunch.”
Located adjacent to the flagship Ralph Lauren store on Michigan Avenue, RL Restaurant is iconic designer Ralph Lauren’s debut into the restaurant industry. The restaurant features the vision and décor of Ralph Lauren and offers modern city-club cuisine inspired by American classics.
JIMMY’s Michael Mason
You’re starving — what’s the first thing you reach for? Gorp! My favorite version of trail mix made with peanuts, raisins and M&Ms.
What’s your signature drink? Tequila gimlet.
What’s your favorite cocktail for relaxing? Rusty Nail cocktail at JIMMY.
I think the next big trend in cocktails will be…Artisanal ice.
My first job was…Working at a Mexican restaurant.
When I was 15 I was…Playing tennis.
My mentor is…Brad Wilson.
Something that inspires me is…My children, Sienna and Brinley.
Michael Mason’s passion for cuisine and spirits, combined with his years of experience, make him one of the hospitality industry’s premier food & beverage specialists. In his current role as director of Food & Beverage for The James Chicago, Michael oversees the entire food & beverage operation of the hotel, including David Burke’s Primehouse, JIMMY at The James Chicago, and all banquets, catering, and in-room dining.
As an executive member of The James, Michael has overseen the development, opening strategies and operations of The James’ award-wining properties in Chicago, Miami and New York, as well as the Liaison Capitol Hill in Washington D.C. His unique talent for delivering unique guest experiences, coupled with his strategic managerial, style has earned the respect of both his colleagues and customers, while the restaurants he oversees have received numerous national awards. Over his career, he has worked with notable chefs including David Burke, Geoffrey Zakarian, Marcus Samuelsson and Art Smith.
Michael previously enjoyed a tenure at NoMI Garden at the Park Hyatt Chicago and was Operations Manager at BRGuest Hospitality. Currently, Michael is preparing for the launch of the next James property, The James Los Angeles in West Hollywood.
Leave a comment for the chefs below and be sure to purchase your Shine & Dine ticket to join us on August 7!
