New Chapter for Ryan Lachaine
Ryan Lachaine, the acclaimed chef and former owner of Montrose restaurant Riel, has found a new home at River Oaks restaurant State of Grace. After closing Riel at the end of August, Lachaine took on the role of executive chef at State of Grace, bringing his culinary expertise to the esteemed restaurant.
A Seamless Transition
Lachaine’s transition to State of Grace was made easier by his existing relationship with culinary director Bobby Matos and chef-owner Ford Fry. His sous chef at Riel, Anitra Broussard, has also joined State of Grace as a lead line cook. This familiarity has allowed Lachaine to settle in quickly, and he’s already making his mark on the menu. "I wasn’t going to work for someone I didn’t know," Lachaine says. "It wasn’t a hard transition. It’s not me going somewhere new. It made the transition a little easier."
Bringing Riel Favorites to State of Grace
Lachaine has introduced two Riel favorites to the State of Grace menu: the caviar tater tots and the butter burger. However, he’s chosen not to bring over other popular dishes from Riel, such as the kimchi carbonara or honey walnut crawfish. "Riel, we had a great run," Lachaine says. "I don’t want to bring a bunch of stuff over. That wouldn’t be fair. That happened in that space. I don’t know if it will work [at State of Grace]."
New Menu Items and Inspirations
Instead, Lachaine is focusing on creating new dishes that utilize State of Grace’s wood-burning hearth and classic, French-inspired sauces and techniques. He’s introduced several new items to the menu, including a NY strip steak with sauce vert, wood-fired oysters with burnet lime and chili butter, and pan-roasted halibut with maple-miso. "It’s forcing me to think outside my box," Lachaine says. "I’m excited about it. I’m reading different cookbooks and getting ideas from different restaurants. I think it’s great."
A New Era for Lachaine
As part of Ford Fry’s Rocket Farm Restaurants group, Lachaine is enjoying the support and resources that come with being part of a larger company. After being responsible for every aspect of Riel for nearly 10 years, he’s appreciating the ability to focus on cooking and leading the kitchen. "If something breaks, they have a whole part of the company where someone comes and fixes it," he says. "I can focus on the restaurant and cooking and not the roof leaking. It’s refreshing."
Conclusion
Ryan Lachaine’s new role at State of Grace marks an exciting new chapter in his culinary career. With his unique perspective and culinary expertise, he’s sure to bring a fresh energy to the restaurant. As he settles into his new position, fans of Riel and newcomers alike can look forward to experiencing his creative take on State of Grace’s menu. With Lachaine at the helm, the future of State of Grace is looking brighter than ever.
