Ryan Hardy

Ryan Hardy is the Chef, Founder and CEO of the Delicious Hospitality Group (DHG), focusing on designing thoughtful, approachable and cohesive experiences. The NYC-based group consists of Italian inspired restaurant Charlie Bird, wood-fired-food and Neo NY style pizza spot Pasquale Jones, Legacy Records, wine and cocktail bar Ada’s Place, Easy Victor Café, and Bar Pasquale. In fall 2020, Hardy launched the new refreshed onboard hospitality experience for Jet Blue’s Mint Class, reimagining what can be done well on an aircraft.

After a successful and decorated career at the helm of kitchens across the country and as an organic farmer, Ryan moved to NYC and put his creative entrepreneurship and ambition to work by opening his first restaurant - Charlie Bird - in June 2013. Having built his career in fine-dining establishments and hotels, he pivoted with Charlie Bird and combined his passion for the highest quality food, wine, and service into a more approachable environment, creating a new type of dining experience and appealing to a new generation of diners. Charlie Bird's Italian-inspired menu showcases Ryan’s inventive culinary style balancing flavors and textures; it became an instant classic receiving wide acclaim including Restaurant of the Year by Eater and The Infatuation.

Shortly thereafter, Ryan expanded this idea and opened Pasquale Jones. The Pasquale Jones experience features wood-fired food in a beautiful, comfortable space while maintaining the team’s high level of hospitality standards. Pasquale Jones rounded out its opening year as a media favorite, winning accolades from The New York Times’ Pete Wells, who named the Clam Pizza one of the “Top 10 Dishes of 2016”.

In 2018, Ryan opened a multi-experience venture in the Hudson Yards neighborhood, including Legacy Records restaurant, Ada’s Place wine and cocktail bar, and Easy Victor cafe with a full-scale bakery.

In July 2022, the Delicious Hospitality Group launched Bar Pasquale, a Sicilian pizza and pasta enoteca next door to Pasquale Jones. This latest project offers an 85-seat dining room and a private dining lounge with a speakeasy cocktail bar.

Prior to living in NYC, Ryan worked in some of the most acclaimed professional kitchens – from Rubicon Restaurant in San Francisco to the Coyote Café in Santa Fe, Rustique Bistro, and ultimately, The Little Nell Hotel in Aspen. In his roles across the country, Ryan was named a Rising Star by the James Beard Foundation, a Top Chef by Esquire Magazine, a finalist four times for ‘Best Chef, Southwest’ by the

James Beard Foundation, and one of the ‘Most Sustainable Chefs in America’ by Slowfood.

As the CEO of DHG, Ryan’s role is constantly evolving, however, his dedication to creating memorable hospitality experiences for guests remains the same. In addition to his work in the kitchens, Ryan is integral in designing spaces, curating experiences, and leading the team. With humble beginnings, Ryan recognizes the opportunities that a strong work ethic and creativity can offer. He’s recently set up a foundation providing existing and previous DHG employees with start-up funds for their entrepreneurial ventures.

Ryan lives in NYC and dreams in Italian with his wife and two children.