Andrew Michael Italian Kitchen
Before leading the kitchen as Chef de Cuisine of Andrew Michael Italian Kitchen, Chef Ryan Jenniges studied industrial technology at Iowa State University while supporting himself with catering jobs throughout his undergraduate career. After receiving his B.S., Jenniges found his way to Houston and began culinary school at the Culinary Institute LeNôtre. After culinary school, Jenniges earned a position at the Tasting Room in Houston, Texas, training under chef David Coffman, whom he followed to *17 in the Sam Houston Hotel. After moving to Memphis, Jenniges soon gained a position on the line at Andrew Michael Italian Kitchen. His talents quickly earned him the position of Chef de Cuisine under chefs Andy Ticer and Michael Hudman at their flagship restaurant Andrew Michael Italian Kitchen. He recently returned from a six-week stage at Osteria Della Brughiera in the Lombardy region of Italy, where he studied the true art of creating pasta.