A passionate and enthusiastic culinary professional with nearly two decades of experience, Ryan Witcher is the Executive Pastry Chef for the newly reimagined Robard’s® Steakhouse. Relaunched in May 2018, Robard’s recently accomplished an unprecedented feat of taking both top honors at the Wine & Food Week’s Wine Rendezvous Grand Tasting and Chef Showcase in 2018 with Chef Witcher earning The Waterford Crystal Just Desserts Trophy at the prestigious event.
Since joining the Robard’s executive team in fall of 2017, Chef Witcher has focused on developing one-of-a-kind pastry experiences for guests of all ages, assisting with the re-launch of the luxury boutique Robard’s Steakhouse. Inspired by its namesake Howard Robard Hughes Jr., Robard’s features a wide variety of inventive dishes that add a sophisticated twist to American classics. Patrons of the steakhouse can indulge in creative and experiential desserts such as the award-winning Texas Two-Step Donut Sundae, comprised of homemade brioche donuts served with basil-infused Texas peaches and Rebecca Creek Whiskey Sauce topped with buttered Texas pecans.
Alongside a team that shares his passion for creating unparalleled confectionary experiences, Chef Witcher incorporates the endless flavors, textures, and techniques he has encountered through his time living, traveling, and working with masters from around the world. These worldly creations can all be explored at Robard’s, with each bite of Chef Witcher’s sweet treats transporting patrons to an array of destinations, including Singapore, Hong Kong, and South Korea.
Prior to joining Robard’s, Chef Witcher held the Executive Pastry Chef role in several celebrated establishments, including New York’s Tavern On The Green, Singapore’s Marina Bay Sands, Ritz-Carlton’s Washington, D.C. hotels, and Four Seasons Seattle. He also worked alongside notable chefs such as Wolfgang Puck and provided desserts for the VIP event held for the 2018 Oscars. In addition to his recent acclaim at Wine & Food Week, Witcher has participated in various celebrated culinary events, such as the Aspen Food & Wine Festival in 2007 and 2008. He was also the Presiding Chef for Cap’ Recette/ Cap’ Prestige (12th Ed. Singapore) in 2012. Ryan has also appeared in the National Geographic TV program, Mega Foods 2013, co-starring in an hour-long segment representing Marina Bay Sands and the 24-hour pastry/bakery operation.
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