(CLOSED) Inside The Church Key With Executive Chef Ryan Ososky

There’s a culinary movement happening in L.A. aimed at redefining the modern American dining experience.

There’s a culinary movement happening in Los Angeles aimed at redefining the modern American dining experience, as we know it. At the frontier of this movement is The Church Key, a West Hollywood establishment serving an inventive and fun menu of classic American cuisine and delicious cocktails and drinks, with dim sum-style service. Leading this foodie charge is Ryan Ososky, Exeutive Chef at The Church Key, whom, along with his talented team of Christopher Fox and Rob Floyd, aims to push the restaurant envelope with their unique take on New American cuisine.

Jetset Times had the opportunity to chat with the chef to talk about redefining New American cuisine, how traveling has influenced his creative palate for food and his passion for competing in triathlons.

As Executive Chef at The Church Key, what does a normal day look like for you?

Usually lengthy! I stroll in early to check on the prep guys and make sure the place isn’t burning down. Then I head out for a swim, bike, or run to get my head in the game. After my workout I help with butchering, scheduling, emails, etc. Then it is mostly checking over the front of house, setting up the expo line, and making sure the whole restaurant is set up for success. My chef de cuisine is great at getting the back of house and team to the goal line.

How would you describe the concept and vision behind the restaurant?

We try to create a fun modern American concept and experience highlighting dim sum carts and our unique style of service.

What does The New American cuisine concept mean to you?

Again, I would say it’s a modern American dim sum concept. Of course, it’s seasonal, and market driven, etc.  We live in Los Angeles with a ton of cultures and we like to highlight those cuisines as well.

How has your experience working with top chefs globally influenced your creative palate?   

It has definitely helped. You also must learn from eating and tasting. The chefs gave me techniques, skills, and knowledge but when it comes down to it, you have to taste your food.

How has traveling influenced you as a person?

Traveling has absolutely broadened my view. I especially enjoy coming back from a vacation after I’ve had time to reflect on a cuisine, become inspired by a cuisine or travel experience, and that can influence creativity.

How would you define a good meal?

A good meal is accompanied by good friends, drinks, laughter, and of course tasty food!

If you could fly anywhere to organize your dream menu, where would you go?

I’d have lunch of paella and gazpacho on the beach in Rosas, Spain.  Then I’d fly down to Patagonia for an outdoor open fired dinner with Francis Mallmann.

As an avid triathlete, tell us about one of your most memorable experiences?

I was drawn to the idea of being able to combine travel and race in one trip. Plus, the feeling of completing an Ironman is absolutely incredible.

What has been your most memorable travel experience?

My first race in Cozumel was pretty cool. My mom and sister were there and we had a great time swimming with the dolphins.

Where would you spend your ideal day and what would you do?

I’d fly to Australia and train with pro triathletes. Then afterwards eat my face off at Attica.

What does being a jetsetter mean to you?

It means getting to travel to the best destinations.

Jerry Alonzo Leon

Contributor

Jerry's favorite country to travel to is Spain. When he's on the road, he keeps it real simple with a pen and a pad. His travel style is spontaneous, easygoing, and always in search of a great adventure.