Meet the Chef
CHEF RYAN O'JANPA
THE SECOND GLASS
Chef Ryan O' Janpa started working in kitchens in his early 20s before realizing he loved the work and wanted to make a career out of it. He enrolled in the culinary program at Cape Fear Community College and after graduating worked his way through the kitchens of Deluxe, The Basics, 9 Bakery and The Fortunate Glass before opening The Second Glass. He's a chef who likes to cook comfort food, with his own unique seasonal twist. On his down time, he is an avid record collector, who can be found eating cheddar grits and eggs over easy, listening to Kid Cudi.
What makes THE SECOND GLASS unique?
Honestly, I think our extensive wine program. I have worked in other restaurants with great wine lists, but nowhere else with this scope. The Second Glass is a seasonally driven, wine-focused restaurant with southern and French influences, and offers Wilmington’s most eclectic wine list. All menu items, including small plates and entrees, are created with a wine pairing in mind.
How would you describe the type of food you like to cook?
Ultimately, I think of everything I cook as comfort food. I try to think of seasonal and nostalgic flavors and think of how I can elevate those ideas.
What motivates and inspires you as a chef?
I like to see what other chefs are doing both locally and nationally. Going out to eat for me is always an inspiration. And just looking at new produce and product as it comes around can be a huge source of inspiration.
What might diners NOT know about you?
Diners might be surprised to know that I’m an avid record collector.
Current favorite dish on THE SECOND GLASS menu.
Our duck confit with cheddar black rice and a cherry demi glace.
Favorite local produce and how do you use it?
Shell’em Seafood mussels are just great. We cook them with chorizo and fennel in a sweet potato fumet.
Best foodie city?
What’s your all-time best comfort food?
My go to comfort food is cheddar grits with over easy eggs.
Describe the best meal you’ve ever eaten.
Probably the tonkotsu ramen at Wasabi in Chicago. The broth had a perfect stickiness from the gelatin, the pork belly was perfectly cooked, it was just all around fantastic. I also had some uni and oyster shooters with that dinner that were also delicious.
What's on your current playlist?
If there’s one important piece of advice you might have for cooks, what might that be?
Always take pride in the food you’re putting out, whether it’s burgers or foie gras, put the same amount of pride into it.
The Second Glass situated in Wilmington's The South Front District, is a a seasonally driven wine-focused restaurant with Southern and French influences and an eclectic wine list. A true wine destination where culinary creations, great conversation, and memorable experiences meld to bring out the nuances of each glass.
Open Wed.- Sat. for dinner from 4-10 pm and Sunday for brunch from 10-3 pm. Menus and reservations can be made online.
They offer weekly wine flights, Sunday mimosa flights, quarterly wine dinners as well as private pairing events.
1540 S 2nd St #110, Wilmington, NC