Ryan, the former executive chef of Frankies 570, is making a return to the West Village at the helm of the highly anticipated new neighborhood steak joint, Quality Eats. A Chicago native, he began his career in the kitchens of Michael Kornick's MK and Carrie Nahabedian's NAHA. In 2003, Ryan left the States for a two-year culinary immersion in Northern Spain, where he worked in Pedro Subijana's 3-Michelin starred Akelarre in San Sebastian. There, he learned to harness the power of simple, bright Iberian ingredients, and how to coax the best flavors out of fresh, local seafood. Upon returning to the Midwest, Ryan joined the opening team of Alinea and under Grant Achatz, he absorbed an exacting level of culinary discipline and precision, incorporating this finesse into then-unknown cooking techniques that elevated the food to a revolutionary, cerebral level. In 2007, Ryan moved to New York to join the opening team of Sam Mason's Tailor, before going on to consult on the openings of Bar Veloce and Bar Carrera. In 2011, Ryan joined the forces of the Franks - Frank Falcinelli and Frank Castronovo - as the executive chef of Frankies 570, bringing comforting modern Italian cuisine to crowds in Manhattan. At Quality Eats, Ryan fuses his discipline and creativity honed in 3-Michelin starred restaurants, with his passion for simplicity and fresh, local ingredients. The approachable food he has created is that of a modern steakhouse, tempered by a dash of his own whimsy.
Executive Pastry Chef
In Maine, where Cory Colton was raised, there is not an abundance of culinary role models for an aspiring pastry chef. For Colton, the concept of making desserts as a profession was provided by Marcel Desaulniers' television show “Death by Chocolate.” Colton followed his passion to the Culinary Institute of America and during his time there, interned at The Trellis in Williamsburg, Virginia. After graduation, Colton accepted a position in the pastry kitchen of the St. Regis in Aspen, which created desserts for the hotel, as well as Todd English's restaurant, Olive's. Colton moved to New York, where he worked in the pastry kitchens of Lespinasse and the St. Regis under Patrice Caillot Colton's theory for pastry focuses on taste and simplicity. His refreshingly simple selection of desserts for Quality Eats demonstrates that he values fresh seasonal ingredients above all else and uses them as the main components of each flavorful dessert. Cory recently attended Ice Cream University to hone his skills, as he develops the selection of housemade ice cream flavors, available by the “dressed up”scoop.
Since 2005, Bryan Schneider has created cocktails for some of the most acclaimed bars and restaurants in New York City. From Michelin-starred
Daniel, to Brooklyn's Clover Club and midtown Manhattan's Quality Italian, Schneider has collaborated with an award-winning and diverse list of chefs
and bartenders, while creating some of the most original and compelling cocktails in the city. Schneider and his cocktails have been featured in top
publications such as The New York Times, Time Out New York, Esquire Magazine and Tasting Table. Known for his sense of humor and capriciousness
behind the bar, Schneider is perpetually pushing the boundaries of cocktail culture, with drinks that are simultaneously playful and satisfying.
His mantra is simple – “Cocktails should be like a good joke: lighthearted, innovative, witty, and most importantly, easy to swallow.”
Growing up in Connecticut, William Daly had a passion for cooking, exploring the kitchen at his mother’s side, trying new recipes and learning from her. Initially a pre-med track student in college, he decided to follow his heart and enrolled in a dual program at the Art Institute in New York City for culinary arts and restaurant management. In 2009, he embarked on an front-of-house externship that quickly grew to a host position at Quality Meats and found he loved the hospitality side of the business and wanted to continue to work with guests. He was promoted to maître d’ and worked at The Hurricane Club, where he was promoted to floor manager. He then worked at midtown steakhouse Maloney & Porcelli as assistant general manager. His warm hospitality and passion for service make him an ideal candidate to lead the team at Quality Eats.
Nat was born and raised in New York City and began exploring the city's restaurant scene from an early age. During high school, Nat worked in the kitchens of Chanterelle and Gramercy Tavern, before heading to culinary school at Le Cordon Bleu in Paris. After graduating from Georgetown University with a degree in Political Science, Nat worked for the NYPD Counterterrorism Bureau as an Intelligence Analyst, but after three years in that field, he followed his heart back into the restaurant business. He began with Fourth Wall Restaurants as Service Director at Park Avenue Winter/Spring/Summer/Autumn, then he was promoted to NYC Operations Manager where he worked with the Executive Chefs and General Managers at five NYC restaurants and oversaw all
daily operations in those units. In his role as Director of Operations for Quality Eats, Nat will oversee all daily in-store operations and business development.
Chef / Partner
Craig Koketsu fostered his passion for precision, knowledge, and flavor by working with acclaimed chefs from diverse backgrounds. Koketsu began
his culinary career at Stars in Palo Alto, California working with renowned chefs Jeremiah Tower and Joyce Goldstein. After a move to New York, Koketsu landed the position of chef de partie with Gray Kunz at the famed restaurant Lespinasse, working his way to being named chef de cuisine under Christian Delouvrier. Koketsu was selected to create the culinary concept and menus of Quality Meats and Quality Italian, which he executed with a great respect for classic dishes which were transformed by his creativity. Koketsu created the culinary direction of Fourth Wall's award-winning Park Avenue Summer (Autumn, Winter, Spring). New York Magazine and Esquire Magazine have named Koketsu among New York's top up-and-coming chefs.
President & Founder
As the son of one of the country's leading restaurateurs, Michael Stillman grew up with a special vantage point on the inner workings of the industry.Michael learned from a young age how artful design, quality ingredients, and creative marketing all play a critical role in attracting and retaining aloyal clientele. Michael worked for the acclaimed Union Square Hospitality Group before learning the business of The Smith & Wollensky RestaurantGroup from the ground up. Michael channeled his creative vision and business sense into the concept creation of Quality Meats, which opened in New Yorkin 2006 and in Miami Beach in 2015. In 2007, Michael founded Fourth Wall Restaurants and created Quality Italian, Park Avenue Summer (Spring, Summer, Winter), and Quality Eats.