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. 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, McCaskey took some time off, to broaden his kitchen skills, staging at the four-star Trio under Grant Achatz (Alinea) and TRU under Rick Tramonto. He also staged at four-star Hugo’s in Portland, Maine. He next worked as Executive Chef at the Moroccan Tizi Melloul in 2003. In 2007, McCaskey was the Executive Chef at the four- star Courtright’s (Willow Springs, IL).
Ryan’s first ownership was at Acadia in Chicago which opened in late 2011 and has since garnered accolades from both local and national sources. The most noteworthy accolades in the 10 years of its existence, have been one Michelin star after nine months of being open. Acadia received its second Michelin star in 2014. Acadia also held a five-star rating from AAA beginning in 2013. Other awards have included “Best New Restaurant” Jean Banchet Awards 2012, and seven semi-finalist nominations for Best Chef Great Lakes by James Beard Foundation. Four stars from the Chicago Tribune in 2016, and four stars 2019-2020 Forbes Travel Guide.
In 2019, Chef McCaskey and his team from Acadia opened the seasonal Acadia House Provisions in Stonington, Maine. Stonington has been a long time “second home” for McCaskey and his family. The casual concept was a nice juxtaposition to the high-end restaurant in Chicago. Due to COVID uncertainty, Ryan closed Acadia House Provisions after just three years. He stayed in Maine to become the Chef/Food and Beverage Director for the historic Pilgrim’s Inn on Deer Isle for the last two years. Today, Ryan is back in Chicago consulting and cooking private dinners until the next chapter begins!
