Grand Isle Restaurant Executive Chef Ryan Haigler grew up fishing and crabbing in the creeks, beaches and the surrounding waters of Mount Pleasant, South Carolina. Realizing he had a passion for cooking during his teen years, he worked in a variety of kitchens in Charleston before accepting a position in New York City. In 2006, Haigler moved to New Orleans and accepted a sous chef position at Le Petite Grocery and in 2008, Haigler left to open Boucherie. In 2010, Haigler was approached by celebrity Chef/Restaurateur Emeril Lagasse to helm charcuterie program at Emeril’s Delmonico. While gaining recognition for his culinary prowess, Haigler was tapped by award-winning chefs John Folse and Rick Tramanto to join the opening team at Restaurant R’evolution. Chef Haigler, who loves all things seafood, brings his signature-style – which is both refined and rustic – to Grand Isle; modernizing and elevating the already seafood-centric menu with flavors all of his own.