Helmed by chefs Adam Bordonaro and Ryan Lory, Ardyn is a new American Restaurant where fresh ingredients are at the forefront of modern techniques.
Ryan Lory is a graduate of West Virginia University with a degree in Business Administration and Entrepreneurship. He also received his culinary degree and graduated with honors from the Art Institute of California Orange County. Lory’s passion and dedication for cooking shines through in his desire to have a hand in every aspect of the kitchen. He has championed a style of cooking that is at the forefront of the New American cuisine movement, and uses regionally-sourced produce, fish and meat to inspire his seasonal creations. Lory’s professional career began when he joined the culinary team at Big Canyon Country Club as Junior Sous Chef under the mentorship and guidance from chefs Nick Wynn and Ben Udave. In 2012, he returned to Oakhurst, New Jersey to open his own restaurant called Bistro RyLo. The restaurant received great reviews from the local media and Lory was named the “Wunderkind Chef” by The Star Ledger. Ultimately, Lory had a desire to move back to New York City, so he sold Bistro RyLo and started working with celebrated chef Charlie Parmer. In 2014, he helped opened Charlie Palmer Steak New York as the Executive Sous Chef and was promoted to Executive Chef in just one year. In the winter of 2018, Lory teamed up with business partner and co-chef Adam Bordonaro to open Ardyn, the duo’s debut restaurant in New York City. Lory has competed on Food Network’s “Chopped” and was the winner of D'Artagnan’s “Cassoulet Wars” in 2017. He will also be featured in an upcoming episode of Food Network’s “Beat Bobby Flay,” airing this winter. Lory has built a substantial social media following on Instagram (@chefrylo88) and was nominated by Forbes for its “30 Under 30” Award for Excellence in Hospitality in 2018.
Adam Bordonaro was studying to get his law degree before deciding to follow his passion into the hospitality industry. After receiving his culinary degree from the French Culinary Institute, Bordonaro honed his skills under celebrated chef Charlie Palmer at his flagship Michelin star restaurant, Aureole. In 2011, he was offered the opportunity to be the Executive Chef of Restaurant Astra - a position he held for three years. In 2014, Adam remained within the group and took on the role of Corporate Sous Chef, during which time he opened Crimson & Rye, Charlie Palmer Steak New York, and Upper Story in just four months. Later, Bordonaro left Charlie Palmer Group to become the Corporate Chef of Swallow Restaurant Group, where he oversaw Swallow restaurants in Long Island’s Huntington Village and Montauk. Most recently, Bordonaro was the National Corporate Chef for Fig & Olive, where he reorganized and redeveloped eight restaurants, handling everything from menu development, day-to-day operations, and building a progressive culinary culture. In the winter of 2018, Bordonaro teamed up with business partner and co-chef Ryan Lory to open Ardyn, the duo’s debut restaurant in New York City.
John Noonan started his hospitality career as the General Manager of Fig & Olive Midtown, where he first met Adam Bordonaro, the co-chef/partner behind Ardyn. After three years, Noonan became the Director of Operations for the company’s portfolio of restaurants. Prior to joining the Ardyn team, he was the Director of Operations at Alex Stupak’s acclaimed modern Mexican restaurant, Empellon, where he spent the majority of his time at its bustling flagship location in Midtown. Today, he is a Partner on the Ardyn team in New York City’s Greenwich Village.