Cal Elliott is a Michelin-starred chef whose recipes have been published in GQ and Food & Wine Magazine.

Cal grew up in Idaho and spent much of his formative years working in Alaska as a commercial fisherman. It was there that he gained an appreciation for hard work and for people who truly love their product and trade.

After arriving in New York in the early 90s, Elliott worked and learned his way through some of Manhattan's premier restaurants; including the Markham, Blue Hill, and Gramercy Tavern. In 2003, he took his first head chef position in Brooklyn where, according to New York Times Reviewer Frank Bruni, "[Elliott's] contribution to the Williamsburg culinary scene has been significant," helping to put the neighborhood on the map as one of New York City's premier places to eat.

Expanding on his knowledge and experience gained in many of NY's most revered kitchens, Rye is Chef Elliott's first solo project, free of all outside investors and influence.

Elliott has been a resident of Williamsburg since 1993.

Click for more about the History of Rye.