Grand Isle Restaurant Executive Chef Ryan Haigler grew up fishing and crabbing in the creeks, beaches and the surrounding waters of Mount Pleasant, South Carolina. Realizing he had a passion for cooking during his teen years, he worked in a variety of kitchens in Charleston before accepting a position in New York City. Stints at Tom Colicchio’s Craft, Kittichai and Jean-Georges Spice Market helped the young chef hone his skills and refine his technique. In 2006, Haigler moved to New Orleans and soon after, accepted a sous chef position at Le Petite Grocery, working under Chef Justin Devillier. In 2008, Haigler left to open Boucherie, Nathaniel Zimet’s contemporary Southern eatery. During his tenure with Zimet, Haigler focused on elevating traditional Southern cuisine, and the young chef started putting his unique creative twists on classic Louisiana fare.
In 2010, Haigler was approached by celebrity Chef/Restaurateur Emeril Lagasse to helm charcuterie program at Emeril’s Delmonico, Lagasse’s Garden District restaurant. While gaining recognition for his culinary prowess, Haigler was tapped by award-winning chefs John Folse and Rick Tramanto to join the opening team at Restaurant R’evolution, the French Quarter eatery which opened in 2012 and has earned raves and accolades both locally and nationally. Chef Haigler also starred on the inaugural national tour of Dinner Lab, the members only roving dinner series that originated in New Orleans.
Chef Haigler, who loves all things seafood, brings his signature-style – which is both refined and rustic – to Grand Isle; modernizing and elevating the already seafood-centric menu with flavors all of his own.