Chef Ryan Zander

Ryan Zander has been named Executive Chef for JJ Astor Restaurant, Lounge, and View, (JJ Astor) Duluth’s newest signature dining experience, according to General Manager Paul Leisner.  JJ Astor is set to open to the public June 9, 2010 in the former Top of the Harbor Restaurant.  

 

Ryan Zander joined JJ Astor after a 10-year career in the Upper Midwest¬—most recently, as Executive Chef at Trattoria Tosca in Minneapolis, where he was responsible for designing an expanded menu based on local and seasonal ingredients.  

 

Aside from being responsible for menu development and staffing, Ryan will work with local farmers, utilizing produce for ingredients in his signature dishes.  “Sustainable cooking is a priority now in restaurant menus, and there is a plethora of farmer’s markets and fresh produce available in our area – why not include these as main ingredients for guests at JJ Astor?” said Ryan.  Along with fresh produce, Ryan will contract with a local fisherman, ordering fresh fish that will be caught specifically for JJ Astor and included in the Fresh Catch of The Day, on the menu.

 

Ryan, originally from North Dakota, grew up with a mom that loved cooking using fresh ingredients in the family’s dinners.  Ryan enjoyed cooking with mom and so when he found interest in his first restaurant job at 16, Ryan followed his heart and stomach and embarked on a career as chef.  

 

When asked who inspires his design of interesting and unique menu options, Ryan answered Mario Batalli, Thomas Keller, and Eric Ripert, all renowned chefs utilizing sustainable ingredients in their cooking.  “These guys use quality ingredients and keep it simple,” remarked Ryan.  Ryan’s favorite food to eat?  A nice crispy fish and a great salad. Ryan’s signature salad that will appear on the menu at JJ Astor is made with grapefruit, leeks, shaved fennel, arugula, blue cheese, olive oil and lemon juice.