JOLIET – One of Ryan Vonhoff’s friends called him one day and said, “Hey, I found this great job on Craigslist. I don't feel qualified for it. Do you want it?"

Despite feeling leery of answering a Craigslist ad, Ryan called the number. To his surprise, the interview would be local, and the prospective employer knew a former business colleague.

And that's how Ryan, son of Chef Keith Vonhoff, who just retired from Joliet Junior College after three decades of teaching, started working for HSG Catering and cooking for celebrities.

Ryan's first gig was serving as executive chef for the Taylor Swift "Speak Now" tour, he said. Including Swift, assorted VIP, touring personnel and local crews, Ryan cooked up to 1,000 portions of food each day.

Since then, Ryan has also cooked in Chicago for U2, Sir Paul McCartney, The Dave Matthews Band and at Lollapalooza. He will cook this summer for the B96 Pepsi Summer Bash and Peter Frampton when he appears at the Rosemont Theatre.

He also has been the executive chef for Mumford and Sons, Rascal Flatts ("Changed" tour), Eric Church ("Blood, Sweat and Beers" tour) and the American Idol Live Tour.

Tremendous responsibility? Yes, but Ryan feels he excels best under pressure.

"I get to do something that makes me think and makes me care about what I do," Ryan said. "Every day is different."

Ryan said his father, Keith, shaped his eating patterns and love for culinary by exposing him to good food early in his childhood, and helping him cater large accounts. Keith's vast amount of culinary knowledge and skill continues to impress Ryan.

"He knows what he's talking about," Ryan said. "He can build a 7-foot wedding cake, break down half a cow and do ice sculpture. Not a lot of the people in the industry can do that."

In high school, Ryan began working at Rich Harvest Farms in Sugar Grove under Mitch Morrell – now owner of Upper Crust Catering in Yorkville – where Ryan remained until he received his culinary degree from JJC.

"To me, it seemed you could either work in the industry or go to school in the industry. Not a lot of people do both," Ryan said. "But my father thought it was foolish for me not to get the degree from JJC."

That associate's degree was on top of the comprehensive experience Ryan gained at Rich Harvest Farms, he said. Ryan said he helped Morrell prepare meals – plated and buffets – for large family gatherings, golf outings, corporate events, major television networks and professional athletes.

"I probably served Michael Jordan 30 times, easily," Ryan said.

Morrell, who said he only had a small staff at Rich Harvest Farms, praised Ryan's talent. Ryan could do nearly everything Morrell asked of him, from prep work to making breads and sauces to grilling, Morrell said.

He added that Ryan helped him out for a short while about a year ago and feels Ryan’s future is solid.

“He can go anywhere he wants to go,” Morrell said. “The sky’s the limit for him.”

After leaving Rich Harvest Farms, Ryan worked for a variety of places: as a personal chef for a private estate; the executive chef for Edgebrook Golf Course in Sandwich and then banquet chef for Fishermann's Inn in Elburn.

Ryan also has worked for Beyond Events Catering in Berwyn, where he prepped and served meals to 500 to 2,500 people a shift, according to Ryan's resume. Through it all, Ryan has continued to grow.

He has learned to cook vegan, diabetic and gluten-free meals, as well explain to clients why 100 percent organic produce and grass-fed beef costs more and is trickier to obtain. He's also learned the hard way about the reality of food allergies when one client on a private ski trip adversely reacted to the ginger in a ginger syrup.

"I felt so bad," Ryan said. "She had no clue she was super sensitive to it."

Keith said he is pleased his son has taken an interest in his passion, and feels the only limits Ryan in the culinary field are the ones Ryan sets for himself.

“He seems to do very well on his own,” Keith said. “I wish him much success.”

Ryan, who now lives in Hinckley, said he might even consider teaching one day, as his father had, just not yet.

“I’m just not sure I’m done learning myself,” Ryan said.