Ryan Mallinson

Chef Ryan Mallinson hails from Ithaca, NY. He cut his teeth at restaurants in and around the Finger Lakes, and learned to shuck a mean oyster in Nantucket before landing in Boston.

A graduate of the Culinary Institute of America, and previous Executive Sous Chef at Blue Ginger, Mallinson was the opening Sous Chef at Eventide Fenway in 2017. He has since become Eventide Fenway’s Chef de Cuisine.

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