About the Chef
Chef Ryan was raised in Georgia and has always been passionate about great food. He was classically trained at the esteemed Le Cordon Bleu College of culinary arts. While at Le Cordon Bleu Ryan developed his culinary foundation and learned essential technical skills that prepared him for the industry.
Chef Ryan’s passion for cooking and aptitude for servicing guests lead to an internship at Element Gastro Pub & Eatery with the James Beard Award nominated chef, Richard Blais. Blais had a major impact on Ryan’s culinary career and helped shape his philosophy as to what great food can be. The Top Chef All-stars Winner, Richard Blais, can now be seen on Food Network and Bravo as a judge on many culinary competitions.
After Chef Ryan’s internship at Element, he went on to work at City Grill in Atlanta, a.k.a. the A-listers’ hangout. City Grill was a luxurious restaurant with Chef Sean Holler heading up the kitchen which served contemporary southern fare.
A few years later Ryan became the Sous Chef/Executive Steward and later promoted as the Restaurant Manager at the Renaissance Montgomery Hotel and Convention Center. His duty was to ensure everyone experienced grand service during their stay whether enjoying food in one of the exceptional restaurants, sipping on a cocktail in one of many bars, or partaking in a meal with over 2,400 other guests in the convention center. While at the hotel Ryan had the honor of helping to prepare food and serve some of the hotel’s most esteemed guests including Alice Cooper, the Blue Man Group, George H. W. Bush, George W. Bush, Oprah Winfrey, and Sarah Palin to name a few.
After 5 years in the hotel industry Chef Ryan decided to move back home to share his love for food with the people of the Atlanta metro area.