New Leadership Team Joins The Farm
Philo Ridge Farm Announces New Leadership Team to Guide Nonprofit Mission and Summer Reopening
We’re excited to share a new chapter unfolding at Philo Ridge Farm as we continue to grow into our nonprofit mission. This summer, we welcome two remarkable leaders to our team: Bryan Flower as Executive Director and Marc St. Jacques as Director of Food & Beverage and Executive Chef.
"We are thrilled to welcome Bryan and Marc to Philo Ridge Farm," said Diana McCargo, co-founder. "Their combined expertise in sustainable agriculture, food systems, and culinary excellence will help us fulfill our mission, while providing exceptional experiences to our community.”
Executive Director Bryan Flower speaking at a recent TEDx talk
Bryan brings over two decades of international experience in sustainable food systems, education, and operations. His work—spanning South Africa, Europe, the Middle East, and the U.S.—has focused on building resilient food systems and leading innovative programs. Most recently, he led the nationally lauded NIU Edible Campus initiative and Sustainable Food Systems Innovation Challenge as Assistant Director at Northern Illinois University. Prior to that, as Associate Dean at Robert Morris University, he directed operations, led faculty mentorship, and organized an annual culinary symposium. His background includes raising livestock, developing sustainable farming practices, and building community food programs.
"I'm honored to join Philo Ridge Farm and contribute to its nonprofit mission of cultivating a sustainable food system," said Flower. "The farm's dedication to research and education creates a special opportunity to demonstrate how thoughtful land stewardship benefits both people and the environment.”
Casey Ryan, our current Senior Managing Director, will transition to a strategic advisory role on the board, concluding a transformative five-year chapter of leadership that guided Philo Ridge Farm through its evolution into a nonprofit. We are deeply grateful for Casey’s vision, dedication, and steady hand during this pivotal time.
“Through its focus on research and education, Philo Ridge Farm offers a chance to show how caring for the land can nourish both communities and the natural world.”
Marc joins us with an impressive culinary background, most recently as owner and executive chef of Bar Bête in Brooklyn. His career includes executive chef positions at the Ace Hotel (overseeing The Breslin and John Dory Oyster Bar), culinary director for Pearle Hospitality developing farm and butchery programs, and executive chef roles at Auberge du Pommier and Restaurant Michael Mina.
Philo Ridge Farm co-founder Diana McCargo in the kitchen with Marc St. Jacques, Director of Food & Beverage and Executive Chef
Their combined expertise will guide our mission-driven work and help shape the culinary and community experiences we offer at the farm.
We’re also preparing to reopen our dining spaces and Market this summer. Marc is leading the development of a culinary program that celebrates the farm's products while providing a fun and lively gathering place for the community. Our cooking will be rooted in mostly European technique with à la minute preparation showcasing vibrant flavors of ingredients harvested that same day. Guests can expect refined, yet approachable menus highlighting the farm’s seasonal harvest.
We’ll be sharing more details about our summer operating hours and experiences in early June.
As we prepare for our reopening, we’re hiring line cooks, servers, Market associates, and more. If you’re passionate about sustainable agriculture and farm-focused dining, we invite you to explore our current opportunities and apply at philoridgefarm.org/join-our-team.
We look forward to welcoming you back to the farm and sharing this new chapter with you.