Earlier this year, we were thrilled to hire Executive Chef Ryan Swarthout as Director of Culinary Services for The Manse on Marsh.
The El Centro, California native fell in love with cooking when he bussed tables at a restaurant, and soon enrolled in San Francisco’s California Culinary Academy. After graduating, Swarthout stuck around the Bay area for some time, working for renowned chef Mark Miller.
Over the years, Swarthout visited Europe frequently to backpack with his wife (Kate, a San Luis Obispo native), and served as a chef for the US military in the alpine ski village of Garmisch-Partenkirchen.
Eventually, the Swarthouts moved back to the area, where Ryan began working as a sous chef at Gardens of Avila and Café Roma before serving as head chef at several of Paso’s premier restaurants, including Deborah’s Room at Justin Winery, Robert’s Restaurant and Bar, Estrella and Second Press. Swarthout also began his own catering company, preparing meals for weddings and large gatherings at Eagle Castle Winery.
Swarthout’s cooking style is as versatile as his experience – Manse residents have been enjoying delicious salads and dishes that make use of locally sourced goods like produce, seafood, poultry, honey, and olive oil.
“We’ve always prided ourselves on premium culinary offerings at The Manse on Marsh, so when we were presented with an opportunity to bring Ryan on board, we knew we had to do it,” says The Manse on Marsh CEO and Executive Director Farron Bernhardt.
If you’d like to tour The Manse on Marsh independent and assisted living campus in downtown San Luis Obispo, and taste Chef Ryan’s culinary creations for yourself, give us a call, or click here. Check out our beautiful housing options while you’re here, and join in on one of our daily activity offerings.