For some people, growing up in the family business means staying in one place. In the case of Ryan Ward, executive chef at EVOQ Sarasota, it would send him on a culinary adventure throughout the United States. “I’m originally from Maine, way up near the mountains, not on the coast,” Ward says. “When everyone thinks of Maine you think of lobster and fresh fish and all of that. But I was more up near Canada, so there’s not much seafood where I’m from.” Ward’s family owned restaurants and being a hard worker was ingrained into him at an early age. He started cooking young, making pizzas, sandwiches and breakfast food. From there, he went to the New England Culinary Institute where he graduated with distinction in the Bachelor program. After graduating, Ward started his culinary career with Hyatt where he had the opportunity to work as a chef at hotels in Massachusetts, New Hampshire, Pennsylvania and Texas before ultimately landing in Sarasota where he has been ever since. “I really fell in love with the whole city,” he says simply. Ward departed Hyatt and helped open the Sunseeker Resort in Port Charlotte where he was responsible for seventeen kitchens. In October 2024, he joined the team at EVOQ Sarasota, a restaurant at The Westin Hotel that is also open to the public. In his role as executive chef, he has designed a fresh and modern new menu that blends the vibrant spirit of Gulf Coast cuisine with the classic American fare Ward is so familiar with from his travels. “The food at EVOQ is kind of American, but it’s also kind of Florida. It takes pieces from all over,” says Ward. “So I’ll have a Gulf Coast seafood chowder that’s really inspired by New England clam chowder, but I’ve updated it by using chorizo instead of bacon.” While Ward embraces his roots and values all the culinary knowledge he’s gained over the years, he has wholeheartedly embraced Gulf Coast flavors and ingredients. “My cuisine has changed from heavy, earthy kind of flavors to more vibrant seafood with the incorporation of citrus and different fruit flavors as well,” he says. “That led to dishes like our sugar cane skewered shrimp served with an orange chili glaze and a peanut slaw and topped with micro cilantro. There are a lot of different flavors going on with that dish but they all work very well together.” Even the simpler fare at EVOQ is elevated and executed to perfection, like the flatbreads that Ward has added to the menu. The dough is made in-house and the finished flatbreads are presented on wooden plank boards. If you’re looking for something a little more traditional.

The old-world pepperoni flatbread has a classic red sauce, provolone, mozzarella and parmesan and is topped with big chunks of high-quality pepperoni. Feeling fancy? The sweet and savory smoked duck flatbread is an explosion of flavor thanks to citrus barbecue sauce, white cheddar, mandarin orange and micro cilantro. If you have a light appetite, EVOQ also offers an Eat Well menu with some lighter items and some items that are still decadent but available in half portions. It’s just another example of how thoughtfully designed the menu is for all patrons. This philosophy extends to the ingredients, too. Ward and his team actively seek out trusted suppliers to bring in as many ethical, organic and sustainable products as possible. Ward plans to change out the dinner menu at least twice a year. The fall/winter menu and spring/summer menu will be inspired by what’s seasonal and available. Ward will also be revamping the breakfast menu at EVOQ, so keep an eye out on the restaurant’s website for details.