Executive Chef Ryan McQuillan
Chef Ryan McQuillan is known for his fiery devotion to every morsel he serves.
With an olive vine tattoo wrapped around his forearm and an unwavering quest for the freshest local ingredients, his path led him to Lancaster. Inspired by his Italian mother and grandmother, his passion for cooking dates back farther than he can remember. Raised in Northeast Philadelphia and trained at the Restaurant School at Walnut College, Ryan refined his craft in New York City, Philadelphia, and at the celebrated Talula’s Table in Kennett Square, where eager diners patiently waited a year to experience his Farmtable Dinners.
For Ryan, everything starts with the farmer, making Plough (and The Exchange) the natural home for his spirited, approachable American menus. The vibrancy of his ingredients is matched only by his own energy—a reflection of the inclusive philosophy he absorbed from Chef Eric Ripert at Philadelphia’s acclaimed 10 Arts Bistro. After refining his skills in revered kitchens like Le Bec-Fin under George Perrier, Ryan now brings a focused dining experience to the Lancaster community.
An avid fly fisherman, Ryan can talk for hours about “the one that got away.” Fair warning: if you bring it up, make sure you have plenty of time to listen to the tale…