Ryan Derieux

About Ryan Derieux

Chef Ryan de Rieux thrives on the patterns of nature’s landscape to create a menu inspired by moment, time, and space. Primland’s carefully curated menus, using ingredients native to the region, are matched in freshness only by Chef de Rieux’s ephemeral perspectives, breathing new life into locally sourced meals.Chef De Rieux’s culinary style is inexplicably defined by the moment, whether from the fleeting seasons, a new ingredient tied to a local fisherman or farmer, or from his past experiences in a vastly diverse career. He draws from both past and present to create dishes that encompass a multitude of eras or styles of cooking. The final result is a beautifully and specifically designed meal, instilled with flavors of the Blue Ridge landscape and telling of our chef’s distinct spontaneity and improvisation.It was Chef de Rieux’s humble beginnings as a teen working in a country diner that led him to a career of culinary creativity. After graduating from Le Cordon Bleu in 2006, Chef de Rieux’s culinary pursuits saw him working under the guidance of Master Pastry Chef Jean Marie Vanhovan and Executive Chef Chris O’Connell in California’s Pechanga Resort & Casino. He then worked as a Sous Chef/Pastry Chef in West Virginia’s The Resort at Glade Springs before returning to California as Banquet Sous Chef at Temecula Creek Inn.His most recent chef position prior to joining Primland was in West Hollywood’s Ink Restaurant under the guidance of Michael Voltaggio and Cole Dickinson. Staying apace with Hollywood’s fluid dining scene provided Chef de Rieux with tools to stay innovative as he brought his expertise to Primland as Sous Chef in 2013. In 2016 Ryan moved to Washington DC to open Voltaggio Brother’s Steakhouse reuniting with Michael and Bryan Voltaggio, serving as Executive Chef until returning to Primland in 2019. As Executive Chef, he continues his dedication of using as many Virginia Highland products as possible.Outside of the kitchen, Chef de Rieux enjoys taking walks and gardening with his wife and three daughters.

Experience

1. Head of Culinary

   Live Nation Entertainment

   Jan 2026 — Present · Laurel Fork, VA, US

Education

• Le Cordon Bleu College of Culinary Arts-Pasadena

  AOS Culinary Arts, Culiniary Arts

  2005 — 2006

Skills

• Catering
• Microsoft Office
• Training
• New Business Development
• Business Strategy
• Food & Beverage
• Customer Service
• Team Building
• Coaching
• Budgets
• Food
• Chef
• Fine Dining
• Restaurants
• Product Development
• Change Management
• Food Industry