Gervasi Vineyard Resort & Spa recently announced that Ryan Bowen, the previous  Corporate Resort Executive Chef, has accepted the leadership role at The Bistro, the vineyard’s signature fine dining venue.

Chef Bowen is a long-time member of the Gervasi team, and he brings a wealth of experience, culinary creativity, and leadership to the favored dining destination. His indelible passion for excellence has always guided Chef Bowen’s culinary career.

That same passion is what makes his culinary offerings unforgettable.  His move to The Bistro comes just in time for the busy holiday season. Chef Bowen’s expertise will make outstanding contributions to the holiday meal offerings.

After graduating from Jackson High School in 2007, Chef Bowen pursued his culinary education at the prestigious New England Culinary Institute, earning a bachelor’s degree in culinary arts (2011). Chef Bowen honed his expertise by earning a Master of Business Administration in Hospitality from Johnson & Wales University (2018).

Chef Bowen started his career with Gervasi over a decade ago as a culinary intern and line cook at The Bistro. He quickly ascended through various leadership roles, including Banquet Chef (2012–2019), Villa Grande Chef de Cuisine (2019–2022), and most recently, Corporate Resort Executive Chef (2022–present). His dedication to innovation and his commitment to delivering exceptional guest experiences have been instrumental in shaping Gervasi’s culinary selections.

“I joined the team in January of 2010,” Chef Bowen said. “I have been responsible for preparing all the food for weddings, corporate and other special events at Gervasi, and any off-site events. I love working at Gervasi because of the people I work with each day, the new challenges and the opportunities they provide and allow me to continue learning.  The level of teamwork and working relationship between the entire event staff is great. Everyone does whatever is needed to ensure that every wedding and special event exceeds the guests’ expectations.”

Chef Bowen’s work and dedication are acknowledged by all team members including Gretchen Wendell, Chief Operating Officer of Food and Beverage.

“Chef Ryan Bowen has been an integral part of Gervasi Vineyard’s culinary team for over a decade, demonstrating exceptional leadership, creativity, and dedication at every step of his journey,” said Gretchen.  “We are thrilled to see him take the helm at The Bistro, where his passion for innovative cuisine and commitment to excellence will continue to elevate the guest experience.”

With Chef Bowen’s leadership, The Bistro is introducing an updated menu that combines timeless Gervasi classics with contemporary flair. Guests dining at The Bistro  can look forward to:

  • New antipasti with seared ahi tuna, burrata, and GV’s artisan Piatti.
  • Fresh takes on favorite classics like the Grilled Tomahawk Pork Chop and the Baked Lobster Formaggio.
  • New and favorite salads, entrees and sides on The Bistro’s menu including the Blackberry Brie Salad, the Roasted Salmon with Honey Chili Glaze and the Creamy Polenta.

All of which makes  The Bistro a perfect setting for celebrating the season, Chef Bowen’s holiday-inspired specials include:

  • A festive Surf & Turf with Mashed Potatoes, Roasted Asparagus, and Red Wine Butter
  • A Duck Confit with butternut squash purée, sautéed Brussel sprouts, and sage honey demi, truffle demi-glace and maple sausage pappardelle with garlic cream, wild mushrooms, caramelized onions, garlic cream, and Italian cheeses.

In his expanded role, Chef Ryan Bowen will oversee all back-of-house leadership across Gervasi Vineyard, ensuring consistency, innovation, and excellence throughout the resort’s culinary operations.

“Chef Ryan has been an integral part of Gervasi Vineyard’s success,” said Scott Swaldo, CEO of Gervasi Vineyard Resort & Spa. “His vision and leadership will undoubtedly elevate The Bistro to new heights, offering our guests an unforgettable dining experience.”

Chef Ryan Bowen shares a few of his favorite things about Gervasi Vineyard such as

  • Favorite GV Spot: The path leading from the Pavilion to the Villa Grande on a busy night.
  • Favorite GV Dish: Any soups from the Bistro menus.
  • Favorite GV Wine: Bellina is his favorite wine.
  • Favorite Quote: “When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about”.

The Bistro’s updated menu and holiday features are now available for reservations. Guests are encouraged to book early to experience the innovative creations of Chef Bowen and his team.