Ryan Fowler, Executive Chef
Ryan Fowler, Executive Chef at Absinthe Brasserie and Bar, is responsible for overseeing the Hayes Valley restaurant’s daily activity, managing the kitchen and staff, and collaborating with The Absinthe Group’s Executive Chef Ryan McIlwraith on seasonal updates and directional strategy. Previously at San Francisco’s Che Fico and Theorita, Fowler prioritizes team collaboration, constant learning, and high-quality culinary sourcing.
Raised in the suburbs outside of Chicago, Fowler attended nearby Kendall College Culinary School at the age of 18. While attending culinary school, Fowler went to work at Chicago’s Red Light Restaurant. He eventually moved on to hone his skills at Hotel Felix Chicago, Au Cheval and Green Street Smoked Meats. During his time as Chef de Cuisine at Au Cheval, Bon Appétit Restaurant Critic Andrew Knowlton crowned Au Cheval his favorite burger in the country. In 2015, Fowler relocated to San Francisco to be closer to family, and worked directly under David Nayfeld and Matt Brewer at Chef Fico and Theorita for three years before joining Absinthe Brasserie and Bar as Executive Chef in 2019.
Since relocating to California with his fiancee, Fowler has had the opportunity to grow—both in and out of the kitchen—develop new skills, and stretch himself professionally. In his spare time, Fowler enjoys the outdoors by cycling, hiking, and participating in recreational sports.