As a Detroit native, Chef Ryan Burns has been exposed to diverse cultural cuisines in pockets of the city growing up, from Middle Eastern to Asian and Eastern European. He found his love for cooking at an early age, preparing meals as often as possible for friends and family. After high school, Ryan started working for some of the area’s top-rated chefs. He also cooked in Vermont where he learned the beauty that comes with highly seasonal, locally farmed produce, whole animals, artisan cheeses and foraged plants and mushrooms. He moved to Chicago in 2014 to gain experience in the esteemed Michelin kitchens of Alinea and Oriole. He then helped open Lincoln Park’s The Blanchard, which was awarded ‘Best New Restaurant’ at the Jean Banchet awards for its brasserie inspired French cuisine. Two years later, he took over as Executive Chef, receiving the honor of a three-star rating from the Chicago Tribune in 2018.

As Executive Chef, Ryan brings his past experiences, creativity and love for seasonal ingredients to the Monnie Burke's kitchen.

Lance Bowman is a 15+ year veteran of the hospitality and bar industry. His career started in Cincinnati where he ran multiple beverage programs, including Japp's Since 1879 that was named to Esquire Magazine's prestigious "Best Bars in America" List in 2016. Lance relocated to Chicago to work with Matthias Merges and the Folk Art Management Group, where he helmed the beverage program at Yusho, and also worked at Billy Sunday and Old Irving Brewing Company. Lance is a veteran of numerous cocktail competitions, ranging from the global Bacardi Legacy cocktail competition, to the national Woodford Manhattan Experience, as well as being a top finisher at the Tenzing Cocktail Coupe. He recently won the Kubler Absinthe "Reimagining the Classics" competition, traveling to Switzerland with 4 other winners from the US.

Lance has a deep passion for the history and stories behind spirits and cocktails and loves the opportunity to share them. It is his deeply held belief that every guest that walks through the door and sits at his bar should receive the unique experience they want.

As the son of career restaurateurs , John Abu-Taleb grew up surrounded by the hospitality business. Over the years, he has diligently worked his way through countless different positions, from kitchen to front of house. This has given him the keen ability to understand the inner workings of a restaurant, as well as develop an excitement and passion for food and drink.

In 2015, John took the role as the Assistant General Manager at Maya Del Sol and continued to develop his leadership skills. Now in his role as General Manager at Monnie Burke's, John's main focus is on customer satisfaction, cultivating relationships and building a strong team. He thrives on opportunities to create a warm and enjoyable atmosphere, making each visit to Monnie Burke’s a memorable experience.