Ryan Spruhan has built a career in the hotel restaurant industry and has worked for three James Beard Award-winning chefs.
His latest gig is executive chef at The Fontaine, A Kansas City Hotel, and its rooftop restaurant, Parker, where he sees opportunity to give it a stronger identity as a standalone restaurant. As a farm-to-table chef, he's focused on letting ingredients shine and putting a contemporary, yet approachable, twist on American classics.
