Ryan Smith

Ryan Smith, chef at Staplehouse—named America’s best new restaurant by Bon Appetit magazine in 2016—is a forager. He loves the challenge of finding and using unusual ingredients in his cooking. "I love spending time in the woods. Learning about wild edibles has become something I’m excited about. Using unfamiliar ingredients is a great tool to help shape our style of food at Staplehouse."

Accompanying his foraging finds is a spoon given to him by a friend and former employee. "I use my spoon at the restaurant everyday. Its interesting shape leads to versatility." The spoon’s sentimental value make it extra special to Smith. "The majority of professional chefs have personal spoons they work with or collect. They are often gifted and hold sentimental value. I love the idea of sharing the stories of these items."