For Massachusetts native Scott Ryan his role as Executive Chef at 80 Thoreau represents a homecoming. He grew up in Danvers, studied at Johnson & Wales University in Rhode Island and started his career at beloved Boston favorites Harvest and Sofra restaurants.

In 2014, Ryan left New England and was named executive chef at Mockingbird Hill in Washington, DC which Bon Appetit magazine named one of “America’s 50 Best New Restaurants.” He also worked alongside James Beard Award winners: Pastry Chef Claudia Fleming at Long Island’s renowned North Fork Table and Inn and Chef Alon Shaya at Safta restaurant in Denver, Colorado.

“80 Thoreau represents a return home to Massachusetts and a return to family,” says Ryan. “I’m excited to be back in New England—particularly at 80 Thoreau, where they only use the best of the best local ingredients. I look forward to continuing that tradition along with adding some international treats and tricks I learned cooking in DC, New York, and Denver.”

In keeping with 80 Thoreau’s award-winning style, Ryan’s menus reflect the seasonality of New England so they will change regularly to take advantage of the freshest local produce.