Hannah Ryder, chef de cuisine at Twelve, is taking over as executive chef for the fine dining restaurant.
Hannah Ryder has been promoted to executive chef at Twelve. Photo courtesy of Prentice Hospitality Group
Ryder will replace Colin Wyatt, Twelve’s executive chef since its launch on Thames Street in 2022. Wyatt will remain involved with Twelve, but is turning his attention to the upcoming launch of Douro, the Portuguese- and Spanish-inspired venue that will be a sister restaurant to Twelve and Evo Kitchen + Bar, all properties of the Prentice Hospitality Group.
A Cumberland native, 27-year-old Ryder has previously cooked at Evo and another Prentice property, the Chebeague Island Inn. She also worked in New York City at legendary Chef Daniel Boulud’s Café Boulud and at the acclaimed Scandinavian restaurant Aquavit. Ryder has been chef de cuisine at Twelve since the restaurant opened.
Ryder said in a news release that she is “honored” to step into her new role, and “incredibly grateful to Chef Colin Wyatt, whose guidance and mentorship have been instrumental in my growth and in shaping Twelve’s success.”
“I feel fortunate to work alongside such a talented and passionate team — one that consistently pushes the boundaries of creativity and remains deeply committed to delivering unforgettable guest experiences,” Ryder added.
Send questions/comments to the editors.
Join the Conversation
We believe it’s important to offer commenting on certain stories as a benefit to our readers. At its best, our comments sections can be a productive platform for readers to engage with our journalism, offer thoughts on coverage and issues, and drive conversation in a respectful, solutions-based way. It’s a form of open discourse that can be useful to our community, public officials, journalists and others. Read more...
We do not enable comments on everything — exceptions include most crime stories, and coverage involving personal tragedy or sensitive issues that invite personal attacks instead of thoughtful discussion.
For those stories that we do enable discussion, our system may hold up comments pending the approval of a moderator for several reasons, including possible violation of our guidelines. As the Maine Trust’s digital team reviews these comments, we ask for patience.
Comments are managed by our staff during regular business hours Monday through Friday and limited hours on Saturday and Sunday. Comments held for moderation outside of those hours may take longer to approve.
By joining the conversation, you are agreeing to our commenting policy and terms of use. More information is found on our FAQs.
You can modify your screen name here.
Show less
Join the Conversation
Please sign into your Press Herald account to participate in conversations below. If you do not have an account, you can register or subscribe. Questions? Please see our FAQs.