Chef David Carrier

As the son of two Metropolitan Opera singers turned New York City restaurateurs, it only seems natural that David Carrier finds himself in the food industry today. As a child he worked in his parent’s restaurant in every possible capacity given his age. He attended Cazenovia College where he continued to work in the restaurant business while earning a degree in Sports Medicine.

 After graduation he moved back to the city and attended The French Culinary Institute in Manhattan. From there David joined Thomas Keller’s staff at the world famous French Laundry in California’s Napa Valley.  After three years he ventured to Evanston, IL as Sous Chef of Trio Restaurant, which quickly rose to become one of the nation’s top restaurants, earning raves from the top critics as well as awards from the James Beard Foundation.

In 2006, David’s desire to spread his wings and express his culinary point of view led him to Apalachicola, Florida, where he and his wife, Ryanne Carrier, explored the best of America’s “forgotten coast”. Able to take advantage of the most prolific seafood coast in the nation, they opened Avenue Sea to rave reviews. The tiny town was soon over run by more than just tourists and Floridians willing to drive several hours to dine on the two chef’s creations, food critics, magazines and even television cameras clamored to cover the South’s newest treasure. The Carriers’ cuisine graced the pages of numerous publications including Saveur, Gourmet, and Southern Living.

In 2009, David returned to Chicago to consult for the opening of a new restaurant, Kith and Kin. The critics readily stormed the restaurant where they found not the formal, uptight fare they expected, but casual, comfortable, simple gastronomic delights combining the simple rustic French dishes of David’s youth with the flavors of the south. The surprise excited the critics away from mere reviews and inspired page after page of articles touting the greatest new casual restaurant of Chicago as one of the best places to eat. Chicago Social, The Chicagoist, and The Chicago Tribune pored over David, his staff and the restaurant while nationally recognized critics appeared for unannounced tastings. He was recognized by Chicago Social as the runner-up for Best New Chef in the City of Chicago.The results have made Kith and Kin a top dining destination in a city of over 20,000 restaurants, even earning the coveted “Best New Neighborhood Restaurant” of 2010 (Chicago Reader) and Bib Gourmand Award from Michelin Guide.

In late February on 2011 David Carrier joined the Sea Island culinary team as the Executive Sous Chef.

Chef Ryanne Carrier

Ryanne Carrier is the newest addition to Sea Island’s Sommelier team. Ryanne’s career can be split into two categories, food and wine, and has committed significant amounts of time to her love of both. Ryanne grew up in Pittsburgh, Pennsylvania. However, it was the move to Chicago, Illinois that became the catalyst for her foray into cooking. A confluence of influences, including working front of the house in both the traditional “Greek” diner as well as a small French bistro, none of these more significant though than a friend’s mother who was a three starred chef in the Chicago area.

In 1997, Ryanne attended Kendall College in Chicago, Illinois where she attained certifications in both Professional Cookery and Baking and Pastry. While in school, Ryanne staged in every restaurant possible, eventually landing a permanent position in pastry at Blackbird Restaurant. 

In November 2000, Ryanne ventured back to the front of the house to become the manager of Stained Glass Wine Bar and Bistro in Evanston, Illinois. Here she began working under the tutelage of owner Michael Weyna, and began a serious hands-on approach to the world on wine. In January 2003, Ryanne became the Pastry Chef at 312 Chicago, a regional Italian restaurant in Chicago’s loop. It taught her to focus on classic flavors, technique, and to value the purity of flavor.

In December 2005, Ryanne and her husband David Carrier moved to Apalachicola, Florida and opened Avenue Sea Restaurant. Ryanne developed an extensive wine list, monthly wine events, as well as the pastry and cheese menus. The restaurant received 4 ½ Hats in the Tallahassee Democrat, was recognized by Gourmet Magazine as one of the top 36 Destination Restaurants in the World, other accolades includes several mentions in Garden and Gun, Southern Living, Coastal Living, The Boston Globe, Washington Post, AJC, and Saveur.

After three successful years, Ryanne decided to focus her time at home. She spent the next two years at home with her daughter, while consulting for various restaurants. While consulting, Ryanne was encouraged to pursue wine as a career by a Master Sommelier. This interest in her talents helped to create a structure that enabled her to cultivate her wine knowledge. After dedicating the next two months to wine study, Ryanne attained her first level Sommelier certification in May 2010. Shortly after, she began her sommelier career by joining The Cloister at Sea Island and acting as sommelier for their Forbes Five Star Georgian Dining Room..