What does a person call a gourmet market that offers homemade breakfasts, lunches, and dinners you can eat before or after you shop; one that offers the ability to order ahead, to eat on the patio, or to carry out the food; a place that can cater an event as well as cook (and smoke fresh meat) on the premises every day? Can a place like this be summed up in one word? “Convenient” doesn’t seem strong enough. Perhaps it should just be called by its original name of Ryder’s Gourmet Market, a family-owned market run by Rob Ryder and multiple family members, whose kitchen is helmed by executive chef Abel Chico.
For Chico, being in charge of a family-owned business is kismet, because his culinary journey is deeply rooted in family. He says, “My journey is unorthodox, because I originally wanted to be an architect.” A graduate of Sebastian River High School, he attended college in Chicago, where he lived in an old monastery run by the Catholic Church. He was allowed to live rent-free as long as he went to church, helped his community, and cooked dinner once a week for approximately 15 people.
Not knowing how to cook, he says, “I called my grandma every week for help. I always remember my mom and grandma cooking for big family events, so she taught me how to cook for a group. In fact, the enchilada sauce at Ryder’s is her original recipe.”…