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Ryan Poli
Chef and Co-owner, Iggy’s Restaurant, Nashville
Trained in classic French and American cuisine, he has worked in establishments such as The French Laundry, El Celler de Can Roca, and Noma.
Who is Ryan Poli?
A well-traveled chef who helped put Chicago, USA, on the map as a food city
Trained in classic French and American cuisine, Chef Ryan Poli refined his techniques by working at esteemed restaurants like Thomas Keller’s The French Laundry and Jean Banchet’s Le Francais. He also trained at El Celler de Can Roca, and Martín Berasategui in Spain. His early career was spent in his native Chicago, where he opened Butter (2005), Perennial (2008), and Tavernita (2012). He was among a wave of chefs who put Chicago on the map as a food city and won awards including a Bib Gourmand from Michelin Guide, Travel + Leisure’s “Best New Chef,” Food & Wine Magazine’s “Best Dish,” among many others.
Looking to grow as a chef, he traveled, worked, and ate his way around the world. Highlights include working with Dan Barber at Blue Hill at Stone Barns, Noma in Copenhagen and Japan, Brea in Australia, and making pasta with Marc Vetri in Philadelphia.
In 2016 Poli returned stateside to helm Nashville’s Catbird Seat, where he conjured everything from the menu to the playlist, and was awarded “Best Dining Experience” by Eater throughout his three-year tenure.
Ryan Poli is currently the Chef and Co-owner of Iggy’s, Nashville, along with his brother, Matthew Poli, General Manager and Beverage Director. Focusing on inventive Italian cuisine, Iggy’s is a culmination of handmade pasta, craft cocktails, an eclectic soundtrack, and genuine hospitality
