KC Flavor Champion: Ryan Manning

“There is no better way to start a brunch experience than with a bloody Mary,” declares Ryan Manning, corporate executive chef, Crescent Hotels & Resorts. While few would challenge the truth of his assertion, Manning admits that sometimes the iconic cocktail can feel a bit heavy. “That’s why I like the clarification process. Then, it becomes easy to enjoy a couple of glasses!”

Manning’s lighter take, the Clarified Umami Mary, takes the transformation a few steps further, incorporating sauces from Lee Kum Kee for complex flavor pops that complement the traditional recipe. The cocktail was among the winning food and beverage concepts in Kitchen Collaborative 2026, the popular recipe ideation initiative created in 2020 by Summit F&B and Flavor & The Menu. “I was super-excited but also very surprised. I know so many amazing chefs entered this year’s competition, producing terrific menu concepts,” he says.

While Manning is not directly responsible for the cocktail menus across the Crescent portfolio, he frequently works with bar teams to build program elements that focus on top trends and the overall atmosphere of each hotel site. “I’d been working on a clarified bloody Mary after recently having a clarified pico de gallo michelada in Las Vegas,” he recounts.

The Clarified Umami Mary features several elements. Many traditional bloody Mary ingredients—vodka, tomato juice, horseradish, Worcestershire, lemon juice, celery salt and black pepper—are retained as the base. To these, Manning adds Lee Kum Kee Lemongrass Chili Crisp Hoisin Sauce, Chili Crisp Oil, Premium Soy Sauce and Chili Crisp Honey Sauce.

Recipe creation is one of my passions—in my profession, of course, but also as a hobby. Having the opportunity through Kitchen Collaborative to develop several fun recipes and see one of them win shows me I am on the right path.

—Ryan Manning

Manning went all in on Lee Kum Kee products, featuring not just the official Kitchen Collaborative sponsor products (the Lemongrass Chili Hoisin Sauce and the Chili Crisp Hot Honey Sauce) but other items in its portfolio, too. “The Lee Kum Kee brand is exceptional, so I figured why not incorporate more of their products into the mix,” he explains, citing the sauces as seasoning agents with extra depth.

The final recipe came together fairly quickly, Manning reports, since he had already been exploring the basics of a clarified bloody Mary for one of Crescent’s New York properties. But he found further inspiration in the Kitchen Collaborative sponsor kit, making modifications to achieve “this unique flavor,” he explains.

WHY THIS PLATE PREVAILED

“Our sponsor brief emphasized ‘the sky is the limit,’ and this chef truly understood the assignment,” says Susan Perry, senior channel marketing manager, Lee Kum Kee. In its blind judging, the sponsor team evaluated how far each concept pushed the boundaries of creativity, “while still remaining viable,” she explains. “We want chefs to use our products in unexpected ways that still make sense from a culinary standpoint, as well as for diners looking for that next hot item.”

As an elevated and unexpected take on a familiar cocktail, the Clarified Umami Mary commanded attention right away, especially as it was quite uncommon for Kitchen Collaborative participants to incorporate Lee Kum Kee sauces into a beverage application, reports Perry. But the unexpected direction and creativity was only part of the story. “The preparation felt thoughtful and intentional, and the clarification technique felt especially unique,” she explains, noting that the drink highlights complex flavor in layers of heat and umami.

“We loved the combination of the flavors and the overall execution of the drink,” says Perry. “It felt like a craft cocktail you would expect to see at a modern, trend-forward bar.”

COLLABORATION IS KEY

In his role at Crescent Hotels & Resorts, Manning seems to be on the road more days than not. Still, he’s eager to pack his bags in November to join the other Kitchen Collaborative winners on a culinary expedition to Mendoza, Argentina, led by Flavor & The Menu and Summit F&B. “I’ve never been to Argentina, and I’m really excited to explore the food and the culture there. I know the team will put together an exciting tour,” says Manning.

The prize was an undeniable incentive for Manning’s participation in Kitchen Collaborative 2026. “The chance to meet and connect with chefs from other parts of the industry and travel for fun adds up to a terrific opportunity,” he explains. But he also relished the exposure to new products, and he looks forward to building relationships with sponsors. “We actively work across our hotel portfolio to activate great vendor partnerships to deliver amazing food and beverage experiences, while optimizing financial success for our owners,” says Manning. “It’s always great to be able to connect directly with those bringing new products to the market.”

Manning intends to spread the word about the benefits of the Kitchen Collaborative challenge to his colleagues. “I cannot wait to inspire our chefs within Crescent Hotels & Resorts to apply for the program next year and create fun, new recipes.”

MORE INSPIRED TAKES

Check out two additional concepts from Manning that showcase his creative approaches with other Kitchen Collaborative sponsor products.

Lobster Escargot en Croute

Escargot—edible land snails served in a rich sauce of garlic, butter and parsley—is a long-revered icon of French gastronomy. Presented with Lobster Sensations from King & Prince Seafood in the Kitchen Collaborative sponsor kit, Manning was inspired to transform the classic snail dish by using a more popular, more accessible and easier-to-execute protein. Lobster Sensations is a ready-to-use blend of North Atlantic lobster meat and wild-caught surimi.

In Manning’s Lobster Escargot en Croute, individual wells of a traditional escargot pan are each filled with roughly three-quarter-ounce portions of Lobster Sensations. The protein is seasoned with salt and then coated with an “escargot butter” that features cooked shallots, garlic, parsley, chives, lemon zest, lemon juice, reduced white wine, Dijon, anchovy, salt and espelette. The meat is then topped with more escargot butter and crowned with pieces of baked puff pastry. The dish is cooked in the oven briefly until all the elements are hot.

“The flavor is solid, and the Lobster Sensations meat is a great operational substitution, considering the rising prices of fresh and frozen lobster,” says Manning. It’s simple for kitchen teams, too. Instead of facing the protracted cleaning process required for snails, this is an easy scoop, he notes.

Lentil Potato Salad

Acknowledging interest by some diners in discovering tasty alternatives to “empty starches,” Manning set out to update the iconic potato salad by using lentils from Lentils.org as the hero ingredient. “With lentils being high in protein and starch, this could be a great way to take a classic and elevate it,” he explains. Unlike the simple carbohydrates found in potatoes, lentils are packed with complex carbohydrates and celebrated for their high proportion of better-for-you “resistant starch.”

Manning developed this recipe in collaboration with a chef colleague who had tried a similar concept at a hotel in his native Southeast Asia. With this proof of concept in mind, the recipe sees tender, cooked lentils, still warm, folded into a dressing of mayonnaise, Creole and whole-grain mustards, apple cider vinegar, honey, salt and pepper. After they absorb the flavors in the dressing, Manning builds additional layers, adding celery, shallot, pickles, chopped egg whites and chunks of cooked bacon to the mix. More bacon, grated egg yolk, chives, a dusting of smoked paprika and a small drizzle of apple cider vinegar finish the dish.

While the differences between lentils and potatoes produce a less-familiar, distinctive bite, the Lentil Potato Salad still features the fatty and vinegar flavors of a classic potato salad, says Manning. “You get the pop of fiber and protein and feel like you ate healthier, but still enjoy the flavor profile of an American classic.”

There are more winners to meet from this year’s Kitchen Collaborative competition. Look for the profiles to continue in July.

Kitchen Collaborative Project Management: Summit F&B
Clarified Umami Mary photo: Photography: otysonphoto.com // Food Styling: Peg Blackley