RYAN LOWDER

Ryan Lowder's passion for Spanish cooking was born out of his travels and experiences in the culinary haven that is Barcelona, where he was directly in touch with the flavors of Catalonian cuisine. His facility with the region's ingredients and recipes gives his technique an authenticity that will intrigue and delight diners at Mercat.

Always a lover of great produce and home cooked meals, Ryan recognized his true passion for food when he moved to Portland, Oregon, and discovered some of the Northwest's delicious offerings. Without formal culinary training, he apprenticed under French-trained Chef Lisa Schroeder of Mother's Bistro. In the face of his burgeoning desire to cook, Ryan's next step became clear - The Culinary Institute of America.

While attending the CIA, Ryan landed an externship at Restaurant Jean Georges, which turned into a full time position when Ryan was asked to stay, rather than return to the CIA. It was at Restaurant Jean Georges that Ryan's skills were established, as he assiduously worked his way through many of the kitchen's stations. He was the chef de partie during the Michelin guide review that yielded 3 stars - the highest rating offered by the guide.

Yearning to travel, Ryan resigned from his job and headed off on a journey to experience international cuisine. In Colombia, he consulted for one of the country's top restaurants, Club Colombia. He then headed to Europe's culinary mecca, Barcelona. While living in the trendy "Born" district, Ryan operated a catering company, and worked at the Michelin-starred restaurant El Raco D'En Freixa. Despite his satisfying work, Ryan's true passion while abroad was cooking each day at home with fresh regional ingredients. Upon returning to the States last year, Ryan joined the Batali Group's Casa Mono.

Having previously worked with Chef David Seigal at Restaurant Jean Georges, and both having lived and cooked together in Barcelona, Ryan discovered they had mutual networks that would later bring them to Mercat. In preparation for opening the restaurant, the two chefs took an extensive food journey together through Spain to ensure Mercat diners would have the most authentic Catalan dining experience.