Executive Chef Ryan Caswell

Ryan Caswell knows a thing or two about food. His accomplished career started in Colorado more than 10 years ago where he worked at several restaurants including The Old Blinking Light at Highlands Ranch under Chefs Kyle Fitzgerald and Joe Wrede.   Moving to the East coast he was quickly picked up by The Bernards Inn and The Thirsty Turtle where he developed and mastered his skills while managing the kitchen as Sous Chef. He has also spent time as the Sous Chef at Briar Rose & Modi’s in Breckenridge, Colorado.  Ryan graduated with top honors from The International Culinary Schools at The Art Institute, Denver CO. 

“Finding the integrity of each ingredient through its freshness and sustainability” is the basis of Ryan Caswell’s menus.   Inspired by his Grandmother’s cooking and the joy of family meals, Ryan brings his passion for food to The Black Horse Tavern.