Ryder’s new chef, Hector Pabellon has an established reputation for brilliant conception, excellence in execution and artistic presentation. He joined the Ryder’s team in the summer of 2022 from his position as Executive Sous Chef at Windsor Club and has spent the summer rethinking staffing, menus and processes. He grew up in Puerto Rico, and both of his parents were professional chefs, so he drew inspiration from spending time with them in the kitchen learning his craft. He father showed him the basics of savory, but he really had a passion for pastry, which his mother specialized in. In 2006, he moved to the USA and attended the Le Cordon Bleu College of Culinary Arts in Orlando Florida.
Hector has worked at some of the finest clubs in Florida’s. He held the role of Sous Chef at the Jupiter Island Club and the Country Club of Florida, Chef/Supervisor at The Everglades Club and the McArthur Golf Club and stints at three private restaurants including Eleven Madison Park in New York. Every day, all summer long, Hector and the new staff have been working on perfecting every dish that they produce and inventing new ones.
Now let’s dive right in and see what dishes Chef Hector made for me to eat!
Front EntranceInside the StoreDesserts, Deli style salads, prepared foods, and more!Asian Chicken Salad – The salad is so fresh, with bold citrus flavors, lots of shredded chicken, and a nice crunch from the Asian noodles!Beef Lo-Mein – This dish is part of their “Dinner Tonight” offerings and must be new because I don’t remember seeing it on the menu previously. Everything is made fresh daily, never frozen, and offered in their refrigerated grab & go section. Chef made this fresh for me to taste, and it’s one of the best I’ve ever had! The beef is Filet Mignon and was very tender, the sauce was savory with a hint of sweetness, and the veggies still had a nice crunch.Ryder’s Signature Burger & French Fries – I’ve had this burger several times, and it’s always fantastic! The burger patties are made with a blend of chuck, short rib, and brisket, so they always have a rich beefy flavor, and very juicy! Read my previous review of when I first tasted the burger for a funny story of what happened to my wedding ring! CLICK HERE to read my previous review!BBQ Ribs, Onion Rings, and Coleslaw – They fire up the smoker on the weekends and make ribs, chicken, and brisket. The ribs above were spareribs and were quite tender, the O-Ring were nice and crunchy, and the coleslaw was tangy and sweet, just the way I like it! Be sure to follow their Facebook page to know when they have it available!Ryder’s Signature Chicken Pot Pie – This is Tom Ryder’s personal recipe and is simply delicious! Lots of fresh veggies, shredded chicken, served in a rich creamy sauce, then topped with a light and flaky crust! It doesn’t get much better than this!
My name is Thomas Miller, aka “The Treasure Coast Foodie” and “The Foodie Guy” and now the host and producer of the brand new show called Holy Grail Eats! I’ve been a professional food blogger for the past 9 years and I’m very passionate about finding “Holy Grail” dishes and supporting local mom-and-pop and one of a kind restaurants! I’ve reviewed over 300 local restaurants in the last 9 years and my food photos are devoured by 10’s of thousands each month on my website treasurecoastfoodie.com. As a Google Maps Level 8 Local Guide, I have submitted over 4,000 photos that have been viewed over 90 million times. My foodie following is over 125,000 strong on the Treasure Coast and my Foodie dining experience events are some of the Top Culinary experiences on the Treasure Coast!
