Ryan LaFrance

Expert Interview: Ryan LaFrance

Behind the Chef

When and where did your career in food begin?
I took my first job when I was 15 working as a dishwasher, then slowly started to do prep work before actually getting behind the line.

How would you describe your cuisine?
New American with classic French technique.

Who or what has shaped your cooking most through the years?
I studied under Master Chef George Karousos while I was at the International Institute of Culinary Arts. He showed me all the classic techniques I use today.

What influences your cooking style and particularly the menu at the restaurant?
I place a lot of emphasis on local, seasonal ingredients and try to reflect those in the menu.

What qualities do you look for when hiring cooks for your restaurant?
Willingness to learn and enthusiasm.

What advice do you have for aspiring chefs?
Accept the fact that you will need to start from the bottom and work your way up, but try to learn something from each station you work.

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Expert Profile

Born in Dartmouth, Massachusetts, Ryan LaFrance began his career in the culinary arts at the tender age of 15 when he took a job as a dishwasher at the Abbey Grill in Fall River. He began showing enthusiasm by doing basic prep-work in his spare time, eventually moving into a position in the banquet kitchen. He was quickly moved into the Abbey's a la carte kitchen working in the garde manger station and preparing brick oven pizzas and desserts. His willingness to learn soon earned him a spot on the main line, where working closely with the Executive Chef, his passion for the industry began to grow.

During his senior year of high school, LaFrance completed an internship at Oceanna in New Bedford, where he worked alongside the Chef de Cuisine. He went on to attend the International Institute of Culinary Arts where he studied under Master Chef, George Karousos. He received the Fannie Farmer Award, which is given to the student with the second highest GPA. Upon graduating, he spent a summer in Cape Cod where he honed his skills at Chatham Bars Inn.

He returned to his south coast roots where he was reunited with Karousos Hospitality Group and worked at both Giorgio's Steakhouse in Fall River and the Sea Farre Inn, in Portsmouth, Rhode Island.

His culinary journey brought him to Vox Populi in Boston's Back Bay in the fall of 2008, where he took a position as Sous Chef and promptly promoted to Executive Chef of the establishment. His menu features a heavy emphasis on locally farmed and seasonal ingredients, paying homage to classic dishes with a modernistic and creative approach.