Ryan Hardy
Delicious Hospitality Group - Charlie Bird, Pasquale Jones, Legacy Records
Ryan Hardy is the Chef, Founder, and CEO of the Delicious Hospitality Group (DHG), focusing on designing thoughtful, approachable, and cohesive experiences. The NYC-based group consists of Italian-inspired restaurant Charlie Bird, wood-fired food and Neo-NY style pizza spot Pasquale Jones, Legacy Records, wine and cocktail bar Ada’s Place, Sicilian-inspired Bar Pasquale, and Easy Victor Café. In fall 2020, Hardy launched the new refreshed onboard hospitality experience for JetBlue’s Mint Class, reimagining what can be done well on an aircraft.
After a successful and decorated career at the helm of kitchens across the country and as an organic farmer, Ryan moved to NYC and put his creative entrepreneurship and ambition to work by opening his first restaurant, Charlie Bird, in June 2013. Having built his career in fine dining establishments and hotels, he pivoted with Charlie Bird and combined his passion for the highest quality food, wine, and service into a more approachable environment, creating a new type of dining experience and appealing to a new generation of diners. Charlie Bird's Italian-inspired menu showcases Ryan’s inventive culinary style, balancing flavors and textures; it became an instant classic, receiving wide acclaim, including Restaurant of the Year by Eater and The Infatuation.
Shortly thereafter, Ryan expanded his restaurant footprint and opened Pasquale Jones. The Pasquale Jones experience features wood-fired food in a beautiful, comfortable space while maintaining the team’s high level of hospitality standards. Pasquale Jones rounded out its opening year as a media favorite, winning accolades from The New York Times’ Pete Wells, who named the Clam Pizza one of the “Top 10 Dishes of 2016.” Since debuting in the US, the Italian Organization 50 Top Pizza has consistently recognized Pasquale Jones pies amongst the best pizza in the country.
In 2018, Ryan opened a multi-experience venture in the Hudson Yards neighborhood, including Legacy Records restaurant, Ada’s Place wine and cocktail bar, and Easy Victor Café with a full-scale bakery.
Prior to living in NYC, Ryan worked in some of the most acclaimed professional kitchens – from Rubicon Restaurant in San Francisco to the Coyote Café in Santa Fe, and Rustique Bistro and The Little Nell in Aspen, CO. In his roles across the country, Ryan was named a Rising Star by the James Beard Foundation, a Top Chef by Esquire Magazine, a four-time finalist for ‘Best Chef, Southwest’ by the James Beard Foundation, and one of the ‘Most Sustainable Chefs in America’ by Slowfood.
As the CEO of DHG, Ryan’s role is constantly evolving; however, his dedication to creating memorable hospitality experiences for guests remains the same. In addition to his work in the kitchens, Ryan is integral in designing spaces, curating experiences, and leading the team. With humble beginnings, Ryan recognizes the opportunities that a strong work ethic and creativity can offer. He recently set up the Dream Big Dreams Foundation, which provides existing and previous DHG employees with start-up funds for their entrepreneurial ventures.
Ryan lives in NYC and dreams in Italian with his wife and two children.
Gabriel kreuther
During the first decade of his career, Chef Gabriel Kreuther created culinary delights at Michelin-starred kitchens throughout Germany, France and Switzerland before bringing his talent to stateside. Chef Kreuther joined the team at La Caravelle, had a leadership role at Restaurant Jean-Georges Central Park before becoming the Executive Chef of the much-lauded Atelier in the Ritz-Carlton, and The Modern, where his cooking received numerous accolades throughout his nearly decade-long tenure. A long-standing member and mentor for the prestigious Bocuse d'Or USA Culinary Council, Team USA placed Silver in 2015 and won Gold in 2017 of the World Competition. Chef Kreuther was named one of Food & Wine's Best New Chefs in 2003 and received the James Beard Foundation Award for Best Chef: New York City in 2009.
In June 2015, Chef Kreuther opened the eponymous restaurant, Gabriel Kreuther, fusing his classic French training and Alsatian heritage with his love of New York City to create a comfortably luxurious experience in the heart of Midtown Manhattan. Just a few of the accolades include The AAA 5 Diamond Award, Best New Restaurant of the Year by New York's Village Voice, 3 Stars from the NY Times, Two Michelin Stars , 2023 Forbes Travel Guide Five-Star Award Winner, Wine Spectator 2022 Grand Award Winner, and most recently, was named one of the New York Times' 100 Best Restaurants in New York City in 2023. The restaurant is a member of the prestigious Relais & Châteaux Association, as well as part of the highly selective Les Grandes Tables du Monde. Chef Kreuther published his first cookbook, Gabriel Kreuther, The Spirit of Alsace: A Cookbook, sharing his restaurant creations and interpretations of traditional Alsatian dishes in 2021.
In the fall of 2016, Gabriel opened Kreuther Handcrafted Chocolate, combining New York inspired flavors with French techniques, quality ingredients and craftsmanship along with beautiful packaging to create unique chocolates and pastries. Kreuther Handcrafted Chocolate has been named the best luxury chocolate by Esquire in 2023 and one of the best gourmet chocolates of 2023 by Spruce Eats.
Gabriel and business partner Eben Dorros, are now collaborating with real estate developer Tishman Speyer to open two dining concepts at The Spiral (66 Hudson Boulevard), slated to open in 2024. The 66-story building designed by Bjarke Ingels, will be home to a full-service restaurant and an all-day cafe serving breakfast, lunch and small plates with wine and specialty cocktails in the evening. The two street-level restaurants will overlook the scenic, four-acre Bella Abzug Park.
Helen Nguyen
Raised in Seattle with roots in California and Vietnam, Helen Nguyen has always had a passion for food. As a first generation Vietnamese woman, Helen spent her childhood cooking with her mother and taking in both the flavors of her heritage and the American influence surrounding her. Her path to professional kitchens was a long one, but after many years working in real estate in Seattle, she moved to New York to pursue her culinary dreams, diving head first into one of the top kitchens at Restaurant Daniel. There she trained with the Feast and Fetes catering and private events team for 3 years.
Though trained in classic French cuisine, Vietnamese comfort food is where her heart resides.
Helen started combining the two and sharing her love for food, culture and community via her monthly Pop-Ups. After a few years of temporary kitchens, she set her sights on opening her first restaurant. She found a space, took a year to get ready and the plan was to open on March 13th 2020. With the pandemic, she had to reassess and quickly shifted to takeout/delivery as well as hospital and community meals. She became an active member in the community, not only making meals for organizations such as Heart of Dinner, but visiting the recipients and hand delivering their meals. These organizations hit home for Helen, who grew up in low income housing herself. She is deeply committed to providing meals for the community. Helen finally opened Saigon Social, serving Vietnamese comfort food with a twist, for full dine-in service in March 2022. She was named a 2022 James Beard Award Semi- Finalist for Best Chef New York State and she remains an active participant in community organizations.
Christina Sanchez
Chef Christina Sanchez is a seasoned culinary artist with a distinguished career spanning two decades. Renowned for French Mediterranean cuisine with a classic touch, Chef Christina brings a passion for innovation and a deep respect for tradition to every dish. Bringing her dishes back to basics with an elegant flair. With meticulous attention to detail and a commitment to sourcing the finest ingredients.
Hailing from Middletown, New York, Chef Christina's culinary journey began at Rosemary’s in Las Vegas, under the direction of Chef Michael Jordan. Throughout her career, she has honed her craft in world-class kitchens, including Relais and Chateau Hotel Fauchère (PA), Le Cirque (NY), Bagatelle (NY), and Le Bilboquet (NY). Her expertise in French Mediterranean with influences of Italian and Spanish cuisine is evident in her imaginative and flavorful creations.
Beyond culinary prowess, Chef Christina is a dedicated mother and leader. With a strong emphasis on teamwork and professional development, she inspires and nurtures talent in the kitchen. A passionate advocate for sustainable practices, Chef Christina is committed to minimizing her kitchen's environmental impact while maximizing flavor.
When not in the kitchen, Chef Christina enjoys outdoor adventures, farms, cooking at home, and creating memories when traveling. Her enthusiasm for sharing her culinary passion extends to her members and culinary teammates. When you encounter Chef Christina, you will remember her for a culinary technique she shared or taught you.