Michael Powers Ries, 68, of New Haven, Conn., a devoted family man and accomplished chef, died at his home on Dec. 17, 2025.
Born in St. Louis, Mo., on Sept. 8, 1957, Mr. Ries moved frequently with his family across the Midwest before settling in Stamford, Conn., where he attended Westhill High School. He earned degrees in history and biology from the University of Connecticut, and a degree in culinary arts from the Johnson & Wales School of Culinary Arts in Providence, R.I.
He began his professional culinary career at Brown Thomson & Co. restaurant in Hartford, Conn., and later joined Yale University, where he delighted students and staff with his skillful cooking. Often seen in his chef's hat, he brought the same care, precision, and thoughtful attention to his hobbies—baking, gardening, and ambitious home projects, including the construction of a backyard yurt that became a hub for family and community gatherings.
Though quiet and unassuming, he was deeply committed to his family. At a memorable family reunion, he calmly catered for 31 guests, barbecuing hamburgers and chicken without a hint of stress—a testament to his steady and generous nature.
Mr. Ries shared 37 loving years with his beloved wife, Jennifer Botwick. Together, they built a close and enduring family, including their children, David Botwick-Ries, Shula Pesach (Tara Milliken), and Jacob Botwick-Ries.
He was an active and dedicated member of Congregation Beth El-Keser Israel in New Haven, Conn.
He is also survived by his brothers, William Ries (Katherine), Timothy Ries (Jane Cowan), and Peter Ries (Jane); his sisters, Robin Bojorquez (the late Stephen Bojorquez), Celeste Martin (Malcolm), Maria Raymond, and Elizabeth Allyn (Bill); and 15 nieces and nephews.
He was predeceased by his parents, William J. Ries and Elizabeth B. Ries.
He was laid to rest at Beth El Memorial Park in Hamden, Conn.
Born in St. Louis, Mo., on Sept. 8, 1957, Mr. Ries moved frequently with his family across the Midwest before settling in Stamford, Conn., where he attended Westhill High School. He earned degrees in history and biology from the University of Connecticut, and a degree in culinary arts from the Johnson & Wales School of Culinary Arts in Providence, R.I.
He began his professional culinary career at Brown Thomson & Co. restaurant in Hartford, Conn., and later joined Yale University, where he delighted students and staff with his skillful cooking. Often seen in his chef's hat, he brought the same care, precision, and thoughtful attention to his hobbies—baking, gardening, and ambitious home projects, including the construction of a backyard yurt that became a hub for family and community gatherings.
Though quiet and unassuming, he was deeply committed to his family. At a memorable family reunion, he calmly catered for 31 guests, barbecuing hamburgers and chicken without a hint of stress—a testament to his steady and generous nature.
Mr. Ries shared 37 loving years with his beloved wife, Jennifer Botwick. Together, they built a close and enduring family, including their children, David Botwick-Ries, Shula Pesach (Tara Milliken), and Jacob Botwick-Ries.
He was an active and dedicated member of Congregation Beth El-Keser Israel in New Haven, Conn.
He is also survived by his brothers, William Ries (Katherine), Timothy Ries (Jane Cowan), and Peter Ries (Jane); his sisters, Robin Bojorquez (the late Stephen Bojorquez), Celeste Martin (Malcolm), Maria Raymond, and Elizabeth Allyn (Bill); and 15 nieces and nephews.
He was predeceased by his parents, William J. Ries and Elizabeth B. Ries.
He was laid to rest at Beth El Memorial Park in Hamden, Conn.
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