Ryan Stone Ware Appointed Executive Chef of The Landing Restaurant at the Crowne Plaza New Orleans Airport Hotel

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The New Orleans Hotel Collection announced today the appointment of Chef Ryan Stone Ware as Executive Chef for The Landing. The restaurant, The Landing, is located in Crowne Plaza New Orleans Airport Hotel

Chef Ryan Stone Ware

Chef Ryan Stone Ware

The New Orleans Hotel Collection announced today the appointment of Chef Ryan Stone Ware as Executive Chef for The Landing. The restaurant is located on Williams Boulevard at the corner of Veterans Highway at the Crowne Plaza New Orleans Airport Hotel. Ware will be responsible for menu creativity and leading the culinary team at The Landing.

“We are delighted to welcome Chef Ryan to the hotel,” said Hotel Manager Ivy Lim. “With many years of culinary arts training, fine dining and independent catering experience, Chef Ryan will be a great asset to The Landing restaurant and to our fine catering and banquet services at the Crowne Plaza. The Crowne Plaza New Orleans Airport has the largest ballroom in the area, offering seated private catering events with Chef Ryan’s fine culinary creations for up to 500 guests.

Most recently, Chef Ware was Executive Chef at 7 on Fulton Restaurant. Before that he operated his own catering business and bistro in Slidell, Louisiana. In 2004, Ware was Executive Sous-Chef at GW Fins, providing his management and culinary skills in directing the food preparation operations for this dynamic French Quarter eatery. Prior to GW Fins, Ware ran the kitchen for the Salmen-Fritchie house in Slidell, where he created many new dishes for this esteemed, well established community restaurant. He also held positions at Mr. B’s Bistro, Hyde Park Grill, and the Cripple Creek Restaurant in Rhinebeck N.Y. working with Chef David Bruno.

Ware began his artistic path at neighborhood Louisiana restaurants in his teens. He went on to attend the Culinary Institute of America in New York where he received formal culinary training and obtained a degree in culinary arts. He then began a career with a major national restaurant chain, learning menu creation, portion control and personnel management, while rising to the position of corporate trainer.

About the Landing Restaurant
The Landing Restaurant is a casual dining restaurant, open daily for breakfast, lunch and dinner at 2829 Williams Boulevard in Kenner, and is a part of the New Orleans Hotel Collection. The restaurant uses the freshest ingredients, with a special emphasis on Louisiana products, prepared in a contemporary “creole fusion” style, by Master Chef Ryan Stone Ware. An unusually fine restaurant near the airport, it attracts both traveling businessmen, and local families alike. The Landings Lobby Lounge at the hotel compliments the restaurant with a contemporary, comfortable feeling and a selection of quality wines. For more information, visit http://www.neworleansairporthotel.com.

About the New Orleans Hotel Collection
The New Orleans Hotel Collection is a group of seven fine hotels in the New Orleans metropolitan region owned by local investors. Comprised of the Bourbon Orleans, Dauphine Orleans, Hotel Mazarin, Wyndham Riverfront, Audubon Cottages, Crowne Plaza New Orleans Airport and Hotel Le Marais, these are boutique and small upscale meeting hotels in prime locations throughout the city. For more information, visit http://www.neworleanshotelcollection.com.

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