Ryan Lowder

Chef Ryan Lowder

Chef Ryan Lowder is a restauranteur based in Salt Lake City, Utah. He founded Copper Onion Hospitality Group, which includes his flagship American brasserie The Copper Onion, Copper Commons, Copper Kitchen, and The Daily. A graduate of the Culinary Institute of America, he trained under renowned chef Jean-Georges Vongerichten and cooked in Barcelona and Columbia. Food & Wine named Lowder one of the best new chefs of 2012.

Experience

Ryan Lowder has been involved with food for most of his life. His early experiences include helping his mom in the kitchen, selling her homemade lunches to his schoolmates, baking bagels at Einstein’s, and churning out snacks at a mountain resort. However, Lowder didn’t begin to pursue a culinary career in earnest until he traded in his corporate job leasing food processing equipment to apprentice with chef Lisa Schroeder at Mother’s Bistro in Portland, Oregon, which led him to enroll in culinary school.

After a few years working at Jean-Georges and cooking his way through Columbia and Barcelona, he landed back in New York where he put his Spanish culinary know-how to work at Casa Mono, then at the Catalan restaurant Mercat. Lowder moved back to Utah in 2009 to establish himself in Salt Lake City’s growing food scene. Following the success of his first restaurant The Copper Onion in 2010, Lowder then opened the Pan-Asian street food concept Plum Alley next door, which he replaced with the cocktail bar Copper Common two years later. His most recent concept is The Daily, a daytime café with a focus on coffee and house-baked goods that Lowder describes as a “cafe meets bodega” inspired by his time in New York City. 

Education

Ryan Lowder graduated from the Culinary Institute of America and has a bachelor of arts in economics and English literature from the University of Utah.

About Food & Wine

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