Red Stripe

Our Team


Ryan Beaudoin, Executive Chef
Red Stripe’s Executive Chef Ryan Beaudoin’s love of French cooking makes him well-suited for creating the comfort dishes that comprise much of the menu at the traditional brasserie. A native of Raynham, Massachusetts, he graduated from Johnson and Wales in 2010 with a degree in food service management. During college, Chef Ryan worked at restaurants such as Waterplace and Twist Restaurant in Providence, R.I., where he worked his way up from kitchen prep work to Sous Chef. His favorite dish to cook at Red Stripe is its beef short rib bourguignonne. Outside of work, Chef Ryan enjoys cooking with fresh local shellfish in the summer and preparing hearty stews in the winter. When he isn’t cooking, Chef Ryan enjoys dining on Vietnamese and Thai food, and cheering on the Pawtucket Red Sox at McCoy Stadium.