Ryan Leinonen

Ryan Leinonen Trillium

Ryan Leinonen
Trillium

Ryan Leinonen, a Michigan native, has always had a passion for food and hospitality. He began his culinary career at the age of sixteen in a small bistro in his hometown and later enrolled in Schoolcraft College’s prestigious culinary program, honing his skills under some of America’s Top Certified Master Chefs. Afterwards, he took on a Bachelor’s degree at Eastern Michigan University’s Hospitality Management program, with special emphasis in business and entrepreneurship, all while working full time in some of Michigan’s top restaurants.

Ryan moved to Colorado in autumn 2003, with his wife Taffy, to explore the budding Colorado restaurant scene. Over the past few years, he has developed great relationships with local farmers, ranchers, and organic purveyors to bring a fresh and simple perspective to his menus, while working in some of the finest restaurants on Colorado’s Front Range. Ryan has also been honored to cook at The James Beard House in New York City in August 2005.

Ryan’s inspiration and philosophy on food, culinary technique, and service is fueled from his seasonal Midwestern upbringing, delight in the great outdoors, a genuine enjoyment of people, and from almost two decades of toiling away in fast-paced, classical, fine dining kitchens. He has extensive experience in French, Scandinavian, Italian, and New American cuisine. His hallmark is to use only the freshest ingredients-with clear, strong flavors-and remarkable presentation