May 8, 2017

Meet Ryan Cyr of Bistro-at-Home in Winthrop

Local Stories

Today we’d like to introduce you to Ryan Cyr.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
At the age of 14, I started working under the table as a baker in a small family owned shop in New Bedford. On my 16th birthday (legal age to have a work permit), I applied to be a dishwasher at a restaurant that was having its grand opening. Ron Remy, the GM of the restaurant took my application and asked if I had ever done any cooking, as they were in need of cooks at the time and it paid $.50 cents more an hour. I told him about my work at the bakery for the past 2 years, after which he changed my application from dishwasher to cook and said that I was hired! Soon after getting my first job my parents wanted me to start applying to colleges and stated if I never went to college I’d never get anywhere in life. After much thought (not really!), I decided that I wanted to go to Johnson & Wales. It was the only school I really looked at and since I hated school so much and was not much of a student. The Associates program would fulfill my parent’s need for me to go to college and I could do more hands on classes. Who would have known this is what I’d still be doing 30 years later.

Has it been a smooth road?
My life story wouldn’t read exactly like Anthony Bourdain’s book, Kitchen Confidential, but it hasn’t been all puppy dogs and parades either. I guess with any accomplishment there should be some sort of struggle or challenges along the way. I think it’s safe to say that cooking at a high level for 30 years is definitely an accomplishment.

We’d love to hear more about your business.
I am the chef/owner of Bistro-at-Home Personal Chef Service. Our service offers the indulgence of dining out at some of Boston’s best restaurants but bring it to your home for a truly unique dining experience. We have some clients, for whom we provide a weekly prepared meal service. Other clients hire us when they are hosting in home dinner parties. Sometimes the parties are just because, many times they are celebrating special occasions, and other times they might even be hosting a business event such as a private fundraiser. The events tend to be more intimate (average dinner party 8 to 10 people for a plated dinner and cocktail parties for about 30 people.) Our in-home cooking classes are also a hit- especially for couple’s dates, and are tailored to the interests of the client. In addition to the regular in home events, I have also been hired to work for families on vacation. I’ve been hired to cook for families on vacation in Atlanta and Nantucket for a week at a time. In all cases- I work very closely with the hosts on planning and service is VIP all the way. I take great pride in my work and want to ensure perfection- each event is a reflection on me.

Is our city a good place to do what you do?
Boston is an excellent location for any type of food establishment. The amount of farms and fresh fish that are available are top notch.

I’ve spent time working in Marco Island, FL and Seattle, WA, but love Boston. If you’re from Boston it doesn’t matter where you start out cause you’ll always come back home.

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