Executive Chef Ryan Sturmer, formerly of Urban Farmer Restaurant in The Nines, A Luxury Collection Hotel in Portland, has recently joined the culinary team at Brasada Ranch. Chef Ryan’s passion for sourcing locally harvested foods complements Brasada Ranch’s culinary legacy — sourcing seasonally abundant ingredients from local and regional farmers and foragers, and preparing those ingredients in creative ways.
Leading the Brasada Ranch culinary team, most of which have been at the property since reopening in 2011, Chef Ryan is responsible for the many dining options on property including Range Restaurant and Bar, The Ranch House, Sundance and The Outpost. In addition, Chef Ryan oversees the Resort’s banquet and event operations at The Ranch.
Chef Ryan will build upon Brasada Ranch’s relationships with local ranchers who raise their animals in a healthy, humane and natural manner and farmers who grow their crops using organic practices. He will continue to develop new partnerships that complement the Resort’s farm-to-table culinary philosophy with a focus on environmental best practices.
"We did some extraordinary things at The Nines, and here at Brasada Ranch I am very excited to have the opportunity to work directly with the area’s local farms," said Chef Ryan, "many of which are just around the corner from The Ranch. Embracing Central Oregon’s unique harvests from this authentic, high-desert property, has me very excited."
Chef Ryan brings more than 14 years of kitchen and restaurant management to his new position at Brasada Ranch. His experience includes training under several award-winning Chefs and developing many culinary programs at The Nines. Sturmer most recently served as Executive Sous Chef at The Nines’ Urban Farmer Restaurant, and previously as Chef de Cuisine at Chow Restaurant in Bend. He is a graduate of the Culinary Institute of America in Hyde Park, New York.