Chef-Owner Ryan McCaskey
Chef-Owner Ryan McCaskey
A native of Saigon, Vietnam and raised in the northwest suburbs of Chicago, McCaskey discovered his passion for cooking at an early age. As a youngster, he would watch his grandmother recreate handed-down recipes, helping her out as he could, and his interest was piqued. Lucky to have traveled extensively throughout his childhood, McCaskey was exposed to many different cultures and flavors, and to this day employs a multi-cultural approach in the kitchen.
He attended the School of the Culinary Arts at Kendall College (Evanston, IL), and while at school, worked at the three-star Greenery (Barrington, IL) and at the acclaimed Tuttaposto under Spiaggia’s Tony Mantuano. He then accepted a position as sous chef and pastry chef, at age 20, at Goose Cove Lodge in Deer Isle, Maine. After graduating, McCaskey moved to Wisconsin, accepting a position as Chef de Cuisine and Pastry Chef at the Black Locust in Fish Creek. While at the helm, the restaurant was named one of the top three restaurants in the state by the Milwaukee Journal. Ryan then opted to return to Chicago, working as Chef de Cuisine at Vivere and then at the acclaimed Rushmore, where he returned to his contemporary American roots. When Rushmore closed unexpectedly (due to a fire), McCaskey took some time off, to broaden his kitchen skills, staging at the four-star Trio under Grant Achatz and TRU under Rick Tramonto, as well as working at Les Deux Gras, Rhapsody, and Allen’s. He next worked as Executive Chef at the Moroccan Tizi Melloul. In 2007, McCaskey was the Executive Chef at the four-star Courtright’s (Willow Springs, IL).
Acadia in Chicago opened in late 2011 and has since garnered accolades from both local and national sources. The most noteworthy accolades in the 7+ years since opening have been a Michelin star after nine months of being open. Acadia received its second Michelin star in 2016. Acadia also has held a 5- Star rating from AAA since 2013. Other awards have been “Best New Restaurant” Jean Banchet Awards 2012, and six Semi-finalist nominations for Best Chef Great Lakes by James Beard Foundation. In 2019 Forbes Travel Guide has given Acadia four stars.
Chef McCaskey and his team from Acadia are excited to open Acadia House Provisions in Stonington, Maine. Stonington has been a long time “second home” for McCaskey and his family. The casual concept will be a nice juxtaposition to the high end restaurant in Chicago.
Consulting Sommelier Scott Tyree
Scott Tyree is a Maine-based Master Sommelier and wine consultant.
A 25-year veteran of the wine industry, Tyree started his career at Chicago’s bustling Shaw’s Crab House before being offered the position of Wine Director at Tru, alongside James Beard Award winning chefs Rick Tramonto and Gale Gand. During his eight-year tenure at Tru, he received many accolades including being twice chosen as Best Sommelier by the Jean Banchet Awards (a peer-given award by Chicago restaurant industry members); a James Beard Semi-Finalist for Outstanding Wine Service in 2004; Wine Spectator’s Grand Award 2004; and Best New Wine List from Food and Wine in 2001.
In 2007, Tyree joined Hart Davis Hart, an internationally recognized fine wine auction house, as a wine buyer and marketing specialist.
In 2009, after a return to the restaurant floor as the Wine Director of Michelin-starred Sepia Restaurant in Chicago, Tyree was once again chosen as Best Sommelier by the Jean Banchet Awards for an unprecedented third time.
As a sommelier and consultant, Tyree has been featured in publications such as The New York Times, The Chicago Tribune, Food and Wine, Bon Appetit and Wine Spectator. In April of 2019, he earned the Master Sommelier Diploma from the Court of Master Sommeliers becoming only the 257th person in the world to achieve the designation. He resides in Freeport, Maine.