Ryan Hoth

Chef de Cuisine

Ryan comes to us from Los Alamos, New Mexico. After attending the University of Mexico, he went on to the C.I.A. in Greystone, CA. Upon completion of his culinary training, he went back home and cooked at Hill Diner in Los Alamos and Artichoke Café in Albuquerque, before coming to Steamboat Springs to cook at L’apogee and Harwigs….and finally LOW.

His earliest food memories are all around the scents of great cooking: family barbecues and roasting New Mexico Hatch Chiles remain some of his favorite smells today.

He wants his guests to understand that great food doesn’t have to be expensive- it just has to be great and that he will do anything to make people feel comfortable and happy. Says Ryan, “I have an innate need to people please and so the life of a chef suits me.”

When not at LOW he can be found knee deep in powder.


Ryan@lowrestaurant.com(970) 761-2693