Upstate New York
Chef Ryan Costanza was born into a family that lives and breathes food. He started working in his family restaurant at the age of 13. By 18, he was staging in some of New York’s most elevated kitchens. He then worked on the opening team of Chef David Bouley’s first upstate New York venture with Danny Wegman. From there, he took a Sous Chef role for a modern tasting menu restaurant in the Finger Lakes, Warfield’s High Point. After his successful stint at Warfield’s, Costanza left the United States to spend six months in Japan and Korea staging and learning non-American flavors and techniques.
How long have you been working with Big City Chefs?
If I were a spice, I would be…
I would be Freeze Dried Calabrian Chilis, turned into a spice mix with dried parmesan oregano and basil with a touch of toasted seaweed and sesame. Essentially Italian Furikake Spice, as that is a perfect blend of my cooking.
My favorite local purveyors, artisans, and farmers:
KLD Farms, Nashville Grown, Bloomsbury Farms, Radical Shoots
What I love about cooking and hospitality…
Im naturally into setting a vibe. Whether its for a party, DJing, or running restaurants. I like to transport people from their day to day to something much more fun.
What are your top three go-to pantry items?
Calabrian Chili, Olive Oil, Maldon Salt