From its inception, The Healthy Butcher has always pushed the boundaries of what it means to be a food retailer.  Working here is exciting and fulfilling, but extremely challenging; the status quo is never sufficient and every employee is expected to learn more and accomplish more on a day-in and day-out basis. 

We are extremely proud and honoured that our Executive Chef Ryan Rudnickas has been awarded by the Ontario Hostelry Institute as a 2009 Top 30 Under 30.

Ryan treats every patron of The Healthy Butcher with his culinary creativity always stressing local, seasonal ingredients.

After attending the culinary management program at George Brown, Ryan traveled and cooked his way across Canada gaining an appreciation of Canada’s local, regional bounty. Upon return to Toronto, Ryan spent time cooking in several Toronto kitchens including Far Niente and The Healthy Butcher.  A year in Stratford as head chef of Carter’s On Downie restaurant inspired him to source locally as much as possible, including organic produce from local farmers. Next was a month in England working with Heston Blumenthal at The Fat Duck restaurant, gaining an appreciation for detail, passion and experimentation.

Ryan's attitude and work ethic exemplifies who we are as an organization and we are proud to have him as part of our team.

Congratulations Ryan!

Ryan accompanied by his proud parents.

Jonathan Abrahams (Director of Operations).