For Chef Jason Ryczek, the path to the kitchen wasn’t a straight one. He didn’t always know he wanted to be a chef—but once he found himself in the industry, there was no turning back. Now, he can't imagine doing anything else.
At Pappas Little’s Oyster Bar, Chef Jason focuses on creating dishes that celebrate balance—both in flavor and presentation. His approach to plating ensures that each component can shine on its own while harmonizing with the rest. “I want a natural look, but I also want the guest to be able to enjoy components separately as well as together,” he explains.
One ingredient that holds a special place in Chef Jason’s heart is The Chef’s Garden Crystal Lettuce. Its resemblance to the ice plant flowers on the sand dunes where he grew up brings back memories of being close to the ocean—making it a natural fit for seafood dishes.
Currently, Crystal Lettuce is a standout garnish on their caviar and grouper set, intentionally selected for its delicate crunch and briny freshness that enhances the seafood without overpowering it.
When it comes to favorite ingredients, Chef Jason believes that it all depends on what he's developing at any given time. “Favorite ingredients would be seasonally specific,” he says, always focusing on what’s at its peak.
Beyond the ingredients, he’s most proud of the growth and development of his staff. Watching his team evolve and thrive in the fast-paced world of seafood dining is what excites him most. “I'm extremely excited about the opportunities coming our way to keep them growing and at the forefront of the best seafood restaurant employees in the country.”
One of the best pieces of advice he’s ever received came from a friend and fellow chef, Spencer: “Just take the free trip to Houston and do the tasting, man. You’ve never been, who knows what could happen?”
We can't wait to see what he creates next.