Beginning his culinary career in San Francisco, Ryan Prewitt headed to New Orleans to work with chef Donald Link, soon rising to the ranks of executive chef of Link Restaurant Group. After spending time with fellow Southern chefs learning barbecue techniques and taking trips to Uruguay and Spain to study open-fire cooking, Prewitt opened Pêche Seafood Grill in 2013. In 2014, he won the James Beard Foundation Award for Best New Chef, and Pêche took home the Best New Restaurant prize. When not cooking, Prewitt fundraises for several causes and works with organizations such as the Audubon Chef’s Council and the Environmental Defense Fund to promote sustainable fishing practices. 

Generously supported by Christine & Cody Nath