"Work with the best and you'll be the best," advised Ryan Farr. He made this motto his when deciding to attend culinary school: after spending several years working in restaurants, including in the idyllic island of St. Croix, he decided in 2000 that he needed to formalize his culinary knowledge in order to progress with his career. Seeking the highest level of food, education, and opportunities, he said, he moved to New York City. He worked at Aquagrill while still in school, then moved to Napa Valley upon graduation to become familiar with California products and because while he had lived in many areas, had never been on the West Coast. "It opened my eyes to old flavors in new ways," he said of the experience, which was followed by his move to San Francisco in 2003. He worked for Charles' Nob Hill, before joining Fifth Floor where he is now interim executive chef. In those destination restaurants, he honed his skills at California-inspired cuisine. These flavors he loves will also be the focus of Orson, the restaurant that Chef Elizabeth Falkner is opening in the fall with Farr as chef de cuisine.

Farr's love for food started early on, his family's "happy place" having always been the kitchen, he said. At seven years old, he contributed recipes to the family cookbook his grandmother was compiling, and started working as a dishwasher in a restaurant at 15. He finds pride in creating a similarly enjoyable environment for his staff, who work together like a family. "I work with lots of people who care about what they do and care about each other," he said. "We work hard to please each other, and as a result the customer gets a wonderful meal."

Winter, 2007