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Meet Executive Chef Ryan Dowie:
Hi, Thanks for taking the time to visit our site and to learn about our company, myself and my background. I am the fourth generation in the Dowie family to be in the foodservice industry, starting with my great grandfather back in the early 1920's in Chicago.
My grandfather, Fred Dowie Sr., opened Dowie Pancake House in Des Moines in the early 70's, followed by Fred Dowie Catering at the Des Moines Convention Center. During that time my father (Fred Dowie Jr.) as well as my aunt (Lori Dowie C.E.C.) entered the foodservice industry. My aunt is currently one of the head instructors of the Culinary Arts program at Des Moines Area Community College.
I started in the foodservice industry at the age of 15, and currently have around 16 years of experience. I have 3 years of formal culinary education including my two years at Des Moines Area Community College's very well known and respected Culinary Arts Program, from which I earned an A.A.S. degree in Culinary Arts. My first position was at Waterfront Seafood Market & Restaurant. I was able to hone my skills and appreciation for the art of cutting and preparing fresh seafood at Waterfront for a total of 3 1/2 years. Upon completion of my Culinary Arts Studies in Des Moines, I participated in an internship program where I lived, worked and studied in France under a classically trained chef during the summer of 1998.
Upon returning from France I worked as a banquet chef at The Des Moines Club - where a good portion of my large group catering experience came from.
From there I transitioned to Bistro 43 where I worked for 2 1/2 years as the sous chef. With a menu that changed monthly, I was really able to expand on and explore my creativity as I helped to create new menu items each month.
Next I went to the Varsity Cafe to work under the leadership of Chef Rob Beasley for a year and a half. During my time at the Varsity Cafe I was able to develop a more diverse culinary background while studying Rob's excellent leadership skills and cuisine.
In November of 2002 I accepted the position of executive chef of The Wine Experience. I worked at The Wine Experience for a total of 4 years. During that time I created over 48 different monthly menus, never repeating a menu. I was also able to enter a number of culinary competitions, taking second place in a state-wide beef competition two consecutive years. Just like the way I cook today, everything was made from scratch in-house.
Working at The Wine Experience was really the best learning experience I could have ever asked for. I was able to call on the years of past education and tutelage to create hundreds of new recipes and ideas. All of the meals we served were 4 courses and had an appropriate wine paired with each course. We regularly received delightful reviews on our meals from our weekly sold out crowds. In addition to our 4-course dinners, we held an annual holiday open house inviting the public to free appetizers and wine samples. Each year our open house drew crowds in excess of 2500 people to whom we served more than 15 different appetizers.
Dowie Catering Co. was formed in 2007 as an opportunity to express my creativity preparing wonderful dishes culminating from my years of experiences; without the restraints of a particular style of restaurant. I currently provide my services for groups as small as 4 served in-home to wedding receptions and other major events serving 300+.
Now that you know a little bit about me, I hope you feel that you can place your confidence in me and my staff to cater a special event for you, or more importantly, an event that is special to you.
Thank you and I hope to cook for you soon!
Chef Ryan Dowie