About Owner/Executive Chef Ryan
For the past 3 years, Ryan McCaskey has been the Executive Chef at Acadia in beautiful Chicago. The restaurant holds up to 80 guests and specializes in Modern America cuisine. With over 22 years of experience, Ryan wows us with a signature dish "Lobster roll; beef & broccoli; Deer Isle Scallop ".
Press & Awards
Acadia has received several accolades such as a “Best New Restaurant” by Chicago magazine, “Best Fine Dining” by CS magazine, a 3-star review from the Chicago Tribune, 2012 Jean Banchet Award for Best New Restaurant, and more. The restaurant earned its second One Star Michelin Guide Award as well its first AAA Five Diamond Restaurant rating.
After being adopted from Saigon Vietnam as a baby, Chef Ryan McCaskey was raised in the northwest suburbs of Chicago. As a child, he discovered his passion for cooking at an early age watching his grandmother recreate handed-down recipes. By age 14, he was the family cook. Lucky to have traveled extensively throughout his childhood, McCaskey was exposed to many different cultures and flavors. To this day, he employs a multi-cultural approach in the kitchen. Chef McCaskey pursued an education in the culinary arts in high school and even throughout school, he worked as sous chef and pastry chef at The New York Time acclaimed Goose Cove Lodge in Maine by the age of 19. After graduating culinary school in 1996, McCaskey moved to Wisconsin to serve as Chef de Cuisine and Pastry Chef at the Black Locust (Fish Creek). While at the helm, the restaurant was named one of the top three restaurants in the state by the Milwaukee Journal. McCaskey then returned to Chicago, working as chef de cuisine at Vivere and then at the acclaimed Rushmore, where he returned to his contemporary American roots. After an unexpected fire at Rushmore, McCaskey staged in some of Chicago’s top kitchens such as the four-star Trio under Grant Achatz and TRU under Rick Tramonto. McCaskey also served as Executive Chef at the Moroccan Tizi Melloul and the four-star Courtright’s in Willow Springs, IL. In 2010, McCaskey began plans for Acadia, fulfilling a lifelong dream of opening his own restaurant. At Acadia, the restaurant’s elegant and minimalist design sets the stage for McCaskey’s modern American cuisine. Acadia’s global wine list and contemporary twists on classic cocktails complement the various menus from approachable bar offerings to the intricate eight-course chef’s tasting in the main dining room.