Background of Chef Ryan Senk 
   
   Chef Ryan was formally educated at the Culinary Institute of America in Hyde Park, New York. His training incorporated Classical French, Traditional Italian, Pacific Rim and Spanish styles. Ryan’s skills developed as he worked in numerous fine dining establishments throughout California and New York under many acclaimed chefs. When he returned to Michigan, he was employed by the Townsend Hotel in Birmingham. He received awards from the Wine Spectator Magazine and
Conde Nast Traveler Magazine while there.
In 2004, Ryan had the opportunity to
assist in the opening of the
Royal Park Hotel in Rochester. 
   
   Throughout his cooking career, he has prepared meals for numerous celebrities
including presidents and dignitaries. He has also appeared on the Food Network’s,
“The Best Of…Hot Spots” program.
Ryan is currently the Executive Chef of
Rachelle’s on the Go Cuisine and Catering. He has always enjoyed the Blue Water region
and feels fortunate to be able to bring his eclectic styles and his fresh and quality approach of cooking to the area.

Our Catering Services Include:
Custom Designed Menus

Event Planning Assistance

Vendor Referrals

Grill Rental
China, Flatware & Glass Rental

Buffet Set-Up & Breakdown

Bar Set-Up

Professional Staff