Ryan Hickey

Senior Executive Chef at Harris Millis Dining

2026Cabinet

A man wearing a white chef's coat and a checkered hat stands outdoors in front of green foliage, looking at the camera.

Senior Executive Chef Ryan Hickey is a dynamic culinary leader dedicated to flavor innovation, scratch-made quality, and visual artistry. A fine-dining expert with a deep-rooted passion for sustainable gastronomy, Hickey infuses his menus with complex global flavor profiles and local sourcing. His foundational career includes driving culinary excellence in premium kitchens, where he has become a celebrated champion for the future of modern, plant-forward cuisine and culinary mentorship.

Explore RYAN’s Recipes

A bowl of poke with sliced tuna, vegetables, and microgreens sits in front of a bottle of Kikkoman poke sauce.

Sesame-Crusted Chioggia Beet “Tuna” Steak

A large bottle of Kikkoman gluten-free sriracha sits next to a black plate with two decorated savory dumplings and sauce swirled on the plate.

Onigiri-Style Rice Egg Adaptation

A bag of Kikkoman panko bread crumbs sits next to a blue plate with two decorated patties on red sauce, garnished with yellow crisps and microgreens.

Stuffed Mushroom Caps with Pea & Mint

A blue plate with three pieces of vegetable tempura garnished with sauce and greens, next to a box of Kikkoman tempura batter mix.

Tempura-Battered Zucchini with Fried Squash Blossoms

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2026Cabinet

Matthew Ward

Executive Chef for College & University Dining

Executive chef for a top-ranked university dining program, with fine-dining roots and a focus on innovation, sustainability, and balanced cuisine.

A carton of Kikkoman unsweetened soy milk sits next to five round snacks on green leaves, arranged on a bamboo mat.

Featured Recipe 1 of 4

Asian-Style Sushi Rice Arancini with Soymilk-Teriyaki Emulsion

A man with a beard and mustache, wearing a white shirt and a gray apron, stands with arms crossed and smiles in a modern indoor setting.

2026Cabinet

Ken Oringer

Chef-Owner, Toro, Coppa, Verveine Cafe & Bakery & JK Food Group| Boston, MA

Boston chef and restaurateur known for globally inspired concepts and bold flavors that make gluten-free cooking feel limitless.

Slow-braised Beef Bourguignon made with tender short ribs, red wine, vegetables, and Kikkoman® Gluten-Free Tamari Soy Sauce, served in a rich, savory sauce.

Featured Recipe 1 of 2

Boeuf Bourguignon

A man with a beard, wearing a black shirt and tan apron, stands with arms crossed, smiling in front of a dark background with red neon writing.

2026Cabinet

Kevin Lee

Chef-Owner, Birdies by Chef Kevin Lee & Maht | Oklahoma City, OK

Chef-owner of Birdie’s by Chef Kevin Lee, bringing modern Korean cuisine, live-fire technique, and personal storytelling to bold, soulful dishes.

Plated Hamachi Crudo drizzled with gochujang-tomato sauce made with Kikkoman® Gluten-Free Tamari Soy Sauce, topped with thinly sliced red cabbage for color and crunch.

Featured Recipe 1 of 4

Hamachi Crudo