Ivor Cryderman was raised in the kitchen alongside his chef father. With the love of cuisine instilled young, he went the professional route at age 17 in Ferndale, Michigan Cajun-Creole restaurant, Howe’s Bayou.
From there, Cryderman hopped around to kitchens in North Carolina and Colorado. In 2012, he and his dad opened the food truck Chef’s Kitchen Food. With his passion for the industry invigorated, he spent some time at Loews Ventana Canyon and Reilly Craft Pizza & Drink.
Afterwards, Cryderman was executive chef at Ten55 Brewing and Sausage House. Now, he leads the kitchen of Diablo Burger and Good Oak Bar.
1) What was the first dish you had that changed your perspective on food?
Osso buco. I was very young, don’t really remember what age, but it was life-changing. My dad made it. I can recall the smell from it braising for hours and the anticipation of it.
2) What are you eating these days?
Way too much sausage haha JK. My two-year-old loves noodles, so lots of that at home.
3) What was the first dish you remember cooking?
I would make a carrot and cabbage slaw with a Caesar dressing when I was around five years old using the shredder attachment on the food processor. But actual cooking would be mashed potatoes for sure.
4) What concept, ingredient, or food trend are you experimenting with these days?
I call it the “Ghetto Chic,” taking really nice ingredients and then some not so impressive ones and having fun with them.
5) Who would you most like to cook or eat dinner with?
I know it’s kinda cliché, but Anthony Bourdain. The conversation would be awesome. His writing was and is such an inspiration to me.
6) What city, other than Tucson, is your favorite place to eat?
Detroit and the surrounding area. So many cultures make for awesome food everywhere you look.
7) Speaking in junk food terms, what is your favorite guilty pleasure?
Gas station hot dogs with nacho cheese. I know it’s garbage, but I love that stuff. Oh, and Taco Bell.
8) Which three Tucson restaurants do you frequent the most, aside from your own?
Noodleholics, Poco & Mom’s, and the Quesadillas.
9) With a figurative electric chair in your immediate future, what is your last meal?
A coney from Lafayette, a square pepperoni pizza from jets an Ernie burger (it’s really a sandwich) and an ice cold Rock-n-Rye. All my hometown favorites.
Catch Ivor Cryderman at Ten55 Brewing and Sausage House, 110 E. Congress St. For more information, visit 1055brewing.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
