Ryan Rutherford

Ryan Rutherford, Executive Chef, has built a global culinary career over the past 17 years, shaped by passion, discipline, and a deep love for hospitality. Born and raised in Panama City, Panama, Ryan’s fascination with restaurants began at an early age. As a child, he often visited restaurants with his mother and left each time inspired by the idea of one day becoming a chef himself.
At 15, Ryan began traveling and living in countries including Brazil, England, and Canada—experiences that broadened his cultural perspective and culinary foundation. While walking past Le Cordon Bleu in Ottawa, a chance conversation with a chef sparked a decision that would shape his life. He enrolled in the school and studied Culinary Arts, setting the stage for a dynamic career. He credits much of his culinary inspiration to Chef Jason Cox, a Canadian chef whose talent and creative spirit left a lasting mark on Ryan’s approach to food. “Cooking beside him for sure changed my approach to many things in the kitchen and I learned so much beside him, from creativity, ingredients, techniques and the list goes on. It is not a secret that my culinary is very influenced by him.”
In October 2024, Ryan joined The Dinex Group as Executive Sous Chef of Boulud Sud Miami. He now leads the team as Executive Chef. To Ryan, Boulud Sud represents professionalism, passion, growth, and the culinary legacy of Chef Daniel Boulud, a legacy he is proud to carry forward. Ryan believes in fostering a team culture where learning and enjoyment go hand in hand. He is dedicated to elevating Boulud Sud as one of the top dining destinations in Miami, while passing on his knowledge to his team.
Ryan’s favorite ingredient to work with is duck, a protein he finds both versatile and flavorful. He’s especially inspired by the winter season and gravitates toward techniques such as braising and confit. However, he emphasizes that the true joy of cooking lies in experimentation: “The real fun of cooking is trying to create different things with every single ingredient and playing around with different techniques.”