Our Executive Chef Ryan Lucas has the credentials, experience and all of the qualifications.
From Crystal Mountain Resort near Traverse City to shadowing under world-renowned Chef Thomas Keller at Per Se in New York City, Executive Chef Ryan Lucas has spent 15 years honing his culinary skills.
Chef Lucas was the Valedictorian in his graduating class at The Culinary Institute of America located in Hyde Park New York. He completed a Culinary Arts Management degree. To round out his ability to create the complete meal pairing food and wine, he obtained a Level 1 Sommelier certification. In addition to his culinary background, Chef Lucas served 4 years in the United States Marine Corps as a “Field Radio Operator” deployed to 15 different countries during his time in service. “Ryan’s life experiences and culinary education and training make him the perfect choice for the position of Executive Chef” stated Joe Goodsir, proprietor of Capital Prime and Capital VINE.
Ryan has been applying his skills and expertise to Capital Prime and Capital VINE menu’s for several years now as the Executive Chef and still continues to amaze us all! His excitement to create fresh, new, innovative dishes will continue to keep Capital Prime and VINE on the cutting edge,” stated Joe.
When asked what we can look forward to, Chef Lucas stated “My desire is to put as many fresh ingredients into our menu as possible. We are putting an emphasis on seasonal specialties and taking local farmer’s produce fresh from Farm-to-Table…you will see more variety, and will be intrigued by new side dishes that will change with the plate and the seasons. In addition to our diligent dedication to taste, we will be focusing on presentation. People eat with their eyes and 90% of their first impression of a plated entrée is visual. The sensory experience is more than taste alone.”
We at Capital Prime and Capital VINE are thrilled that Executive Chef Ryan Lucas continues to raise the bar and take us to new levels of food and service Lansing has never seen before.