Chef Ryan Loflin

When he was five years old, Chef Ryan Loflin first tried his hand at cooking as he learned from his MawMaw and his Granny.  Their apple pies, chicken and pastry, and other family favorites started him on a road that eventually led to Bistro B and then Roosters: A Noble Grille, in Winston Salem. Along the way, he developed his leadership and technical skills. Outside of the professional kitchens, Ryan teamed up with Brian Gebhard and Sarah Gonzalez to cater events like supper clubs and pop-ups through Ugly Dumplin (@uglydumplinnc). This outside direction has allowed him to learn and grow as a steward of the food industry beyond the traditional restaurant setting. All the while, he stayed grounded in Southern food traditions and a sense of place.

Loflin’s approach to food is tied to his interest in terroir and its influence on food that grows from the earth. He and his partners spend time gathering, foraging, and preserving ingredients. They believe in the importance of working closely with farmers as stewards of the earth because that intention is step one toward cultivating great ingredients for the truly special cuisine that they prepare.

“Basically the soil is like a bank. If we take nutrients out of this bank by growing a certain crop we have to restore the nutrients by growing something that replenishes this balance. If we are not taking care of the earth and the soil, how can we possibly expect it to take care of us?”

Adds Loflin, “The desire to reconnect people to food, the land, and to community underlies our work.”

This commitment to preparing outstanding and unique cuisine earned Loflin second place in Yes! Weekly’s “Triad’s Best Chef’s Under 30” contest this year.

The entire Triad is invited to meet and taste the cuisine of the local farms and chefs and enjoy craft beer and spirits at the 9th annual Triad Local First Community Table on September 29 at the Cadillac Service Garage. For tickets go to https://ticketmetriad.com/events/community-table-2019.