Traverse City Restaurant: Harbor 22 Welcomes Chef Ryan Mateling

Traverse City Restaurant: New Traverse City restaurant gets new chef! Harbor 22, located on West Grand Traverse Bay in the former Scott's Harbor Grill building, is excited to welcome Chef Ryan Mateling to ther culinary team as of September 10, 2012.  

A graduate of the Great Lakes Culinary Institute in Traverse City, Chef Ryan is the former Sous Chef at Lulu's Bistro in Bellaire Michigan and has trained under Chef Michael Peterson and Chef Henry Bisson for four years. Chef Ryan was an integral part of the Lulu's Bistro team when they earned ''Best Gourmet Restaurant'' in Antrim County in 2010 by readers of Northern Express.  He is passionate for local sustainable foods, and everything the Northern Michigan region has to offer. His style is farm-to-table cooking and creating dishes that reflect cultures all over the world. He enjoys mentoring, educating and teaching young chefs and food lovers.  

"We are excited about bringing Chef Ryan to Harbor 22 because he will help us implement the original vision for the restaurant. His food will be simple, beautiful and delicious, will be locally resourced and inspired by everything the Great Lakes has to offer," says Ian Simpson, general manager of Harbor 22.

Ian's mother and Harbor 22 owner Karen Simpson elaborates, sharing that Chef Ryan has "already made an impact on the menu and will introduce his signature dish next week, his buttermilk brined, fried chicken.  Harbor 22 will promote the chicken on Sunday nights and serve it family style starting in October.  Ryan is excited to run his own kitchen and create his own menu.  He is passionate about cooking and the abundance of great local food.  The menu will reflect the bounty of the seasons in Northern Michigan."

Learn more about one of Traverse City's newest restaurants by visiting the Harbor 22 website.

Check out the MyNorth.com Dining Guide for more Traverse City restaurants and Northern Michigan restaurants!

Article Comments

  • Anonymous

    Just had the beef brisket at lunch yesterday and it was really great!

  • Anonymous

    I hope he improves on the food. Had the crab cakes, they were burnt on the bottom, supposed to be from “lump crab” but didn’t find anything that resembled pieces of crab and lacked any flavor, fries were overcooked and hard. That and a few sprigs of green was $14.95. The topper was a diet coke in a regular glass with mostly ice was $1.99, and then had a refill and the refill cost the same. So there was $4.00 in soda added to the bill that basically consisted of ice flavored with coke. I can understand why they only had 3 tables for dinner if this is typical of the food being turned out. I didn’t say anything, probably should have, but was with friends. I did meet the owner and her son, who seemed like very nice people. I hope you watch more carefuly what comes out of the kitchen for quality and make some changes quickly before you end up on Restaurant Impossible.I will give this place another month to get their new menu together, and will give it a try again. I hope I’m not disappointed a 2nd time, won’t get a 3rd chance.

  • Anonymous

    I agree with the previous poster. Ordered Fish & Chips . . . fish was served HOT (which is good) but totally lacked any flavor. Fries were mediocre at best and they “ran out” of coleslaw. My friend had the ribs and shared a bite . . . all I could taste was the vanilla in the barbecue sauce. Would never order the ribs at this place. I, too, will give them some time to get their act together and try again . . . but that will be it. Too many other great places to go in Traverse City to put up with so-so service and food.

  • Anonymous

    ordered a classic burger! Had garlic in it! Not what was expected…how well trained is this chef????

  • Anonymous

    ordered a classic burger! Had garlic in it! Not what was expected…how well trained is this chef????